My deepest apologies that things have been a little quiet – I’ve had a tough time recently, because my OVEN BROKE. Oh the hysteria, the drama, the tears and the trantrums. No baking. For over two weeks. A glimpse of what my life would look like without baking was akin to the ghost of Christmas future for Scrooge. That’s to say it enlightened me to exactly what I currently get out of baking; how lucky I am to enjoy such a thing and how I sometimes take it for granted. Never again.
Is it me or has Autumn definitely arrived? Winter even? I have a spiced apple air freshener and a scented candle called something like ‘Winter Hug’. My house smells like Christmas has arrived and thrown up everywhere. It’s legit amazing and will continue that way until December 29th.
Because of the colder weather, the fact I’ve already had to turn my heating on and my “Summer diet” lasted all of three weeks I am feeling winter recipes galore is heading your way! Look out for a citrus twist on delicious cinnamon rolls, a spicy and incredible way to use up the an autumnal staple and as per, cakes galore!
For now though, we have a throwback to the fairground: doughnuts. These, however, are a little different. Ring doughnuts, dipped in white chocolate and finished with a crunchy caramel top.
450g strong white bread flour
14g dried active yeast
110g butter, softened and unsalted.
150ml warm milk
50g golden caster sugar
1 tsp fine sea salt
Sunflower or vegetable oil
50g white chocolate
Place the flour, yeast, sugar, salt, milk, butter and eggs into a bowl. Add 75ml of water and bring into a dough using your hands or a wooden spoon.
Once it’s come together, tip onto a floured surface and knead for about 15 minutes until elastic and smooth. Place back into an oiled bowl and cover. Leave for an hour to rise.
Once risen, fold out onto the work surface and roll out to about 1.5cm thick. Cut into rounds – I cut mine into 8cm and used a piping nozzle to cut the middle out. Don’t discard them – the middles can be cooked and little balls of heaven!
Leave to rise for another half an hour. Bring the oil up to 190 degrees. Cook two doughnuts at a time for two minutes on each side.
Remove using a slotted spoon and leave to drain on some kitchen paper.
For the topping, melt the white chocolate and gently dip the top into the chocolate, swirling it around to make even. Scatter on a generous amount of sugar and then use a blowtorch to turn it into a nice crunchy caramel topping.
You’re done. Dig in and enjoy.