91热爆

Yield – 8 portions

Prep time – 30 minutes plus 1 hour 20 minutes dough rising time

Cook time – 15 minutes

Doughnuts

Ingredients:

1 sachet yeast
60g caster sugar + 75g for dusting.
160ml Lacada Raspberry Ale
440g plain flour
160ml single cream
1 egg
Oil for deep frying

Recipe:

Place the yeast, 60g sugar and ale in a bowl and leave to foam in a warm place. Place in a mixer with a dough hook and add the flour, cream and egg. Knead to a soft dough and place in a lightly oiled bowl and cover with cling film. Leave to double in size at room temperature.
Knock back the dough and roll to 1cm thick on a floured board. Cut into rounds approximately 6cm in diameter. Place on a floured tray, a bit apart as they’ll expand. Roll out the scraps and repeat. Allow to rise again for 20 minutes.

Heat the oil in a deep fat fryer to 170 oC. Fry doughnuts in batches – don’t overcrowd, turning occasionally for even cooking, for about 4-5 minutes. Drain on kitchen paper and toss in the remaining sugar.

Elderflower Pastry Cream

Ingredients:

125ml whole milk
100ml single cream
25ml elderflower cordial
1 teaspoon vanilla extract
3 egg yolks
10g plain flour
10g cornflour

Recipe:

Scald the milk, cream and vanilla.
Whisk the yolks with the flour and cornflour.
Add the elderflower to the hot milk mixture and pour over the egg yolk mixture. Whisk together. Return to the pan and whisk on a medium heat until thick.
Pour into a clean bowl and cover the surface of the custard with cling film. Cool and then chill. Place in a piping bag with a small nozzle.

To Assemble:

Place 100g raspberry jam in a piping bag.
Pipe in pastry cream into the hot doughnuts plus the jam and serve while warm.