Hot X Doughnuts
22nd March 2016

Hot X Doughnuts

By Guest Photography by Charlie
 

For me Easter is about finding the perfect hot cross bun, scouring the city for weeks hunting out the perfect fruit to spice ratio. A quick kiss under the grill, topped with a proper slice of butter is the only way to start an Autumn Sunday morning.

I wanted to make a desert this Easter that highlights my favourite Easter treat. A doughnut with all the hallmarks of a great hot cross bun, filled with sultanas soaked in whisky, lashings of peel and a perfect balance of spice. Once fried to golden glory fill these till plump with a thick whiskey and vanilla custard. In case you were wondering what we did with the rest of the whisky, I can confirm that a hot chocolate spiked with a dash of the good stuff completed my ultimate Easter treat.

Ingredients

Makes 20
  • Ingredients
  • 1 cup whisky
  • 1 ½ cups sultanas
  • 3 cups plain flour
  • 60g chilled butter
  • ½ tsp salt
  • ¼ cup caster sugar + ½ cup extra
  • 2 tsp mixed spice
  • 1 ½ tsp cinnamon + 1 tsp extra
  • 10 g instant yeast
  • 1 egg
  • ¾ cup warm water
  • 1 cup mixed peel
  • Hot X Dougnut paste
  • ¼ cup plain flour
  • 2 tsp caster sugar
  • 2 tbsp chilled water approx.
  • Custard (Make the night before)
  • 2 cups full cream milk
  • 2 egg yolks
  • ¼ cups sugar
  • 2 tbsp flour
  • 1 Vanilla pod
  • 2 Tbsp reserved whisky

    Method

    • Hot X Doughnuts
    • 1. Pour whisky over sultanas and leave to soak in an air tight container for at least 24 hours.
    • 2. Strain the sultanas and reserve the liquid.
    • 3. Combine flour and butter in medium bowl, rub in butter until mixture resembles breadcrumbs. Stir in salt, caster sugar, mixed spice, cinnamon and yeast.
    • 4. Place flour mixture in the bowl of an electric mixer fitted with a dough hook; add the sultanas, peel, warm water and egg; beat, about 10 mins on low speed, until it forms a soft and slightly sticky dough.
    • 5. Remove from bowl, place on a lightly floured surface, kneed by hand 2-3 minutes until smooth and elastic.
    • 6. Divide into 20 even portions and roll each into a ball, then place on a lightly floured surface allowing room for expansion.
    • 5.Combine all Hot X Doughnut paste into a small bowl. Pipe crosses on top of each ball. Allow the dough to prove in a warm place for 45 minutes.
    • 6.Heat oil in a large saucepan, using a thermometer heat to 180˚C. Lower the dough balls gently into the oil and fry each side for 2-3 minutes each side until golden brown. Carefully remove the doughnuts allowing the oil to drain for a few minutes. Toss in combined extra caster sugar and cinnamon until well coated.
    • 7.Just before serving inject with Thick Whisky & Vanilla Custard.
    • Whisky & Vanilla Custard.
    • 1. In a small saucepan heat milk until bubbles form around edge. Remove from heat.
    • 2. Remove seeds from vanilla pods and place in a medium sized mixing bowl with egg yolks, sugar and flour and whisk until smooth. Slowly whisk in the hot milk.
    • 3. Transfer to back to the saucepan adding the vanilla pod. Cook over medium heat, constantly stirring until mix comes to a simmer. Cook for a further 1 minute or until the mixture thickens.
    • 4. Remove from heat and refrigerate, until thick (overnight is best). Just before serving stir 2-3 tbsp of the left over whisky used to soak the sultanas.
       
       

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