Doughnuts with vanilla cream and fruit purée recipe
Doughnuts with vanilla cream and strawberry and lime purée These freshly made doughnuts are split and filled with whipped vanilla cream and a zesty fruit purée for a decadent treat. 125g/4½oz plain flour, plus extra for dusting1 tsp baking powder20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten1 vanilla pod, split and seeds scraped1 tbsp vegetable oil, plus extra for deep frying 125g/4½oz plain flour, plus extra for dusting 1 tsp baking powder 20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten 1 vanilla pod, split and seeds scraped 1 tbsp vegetable oil, plus extra for deep frying 200ml/7fl oz double cream (or use 200ml/7fl oz plain yoghurt)110g/4oz caster sugar, divided1 vanilla pod, split and seeds scraped (or use 1 tsp vanilla extract)400g tin strawberries, drained (or use any tinned fruit, such as peaches)2 limes, zest and juicefew sprigs mint 200ml/7fl oz double cream (or use 200ml/7fl oz plain yoghurt) 110g/4oz caster sugar, divided 1 vanilla pod, split and seeds scraped (or use 1 tsp vanilla extract) 400g tin strawberries, drained (or use any tinned fruit, such as peaches) 2 limes, zest and juice few sprigs mint Method To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 2–3 tablespoon of water and work until a dough is formed. Divide into eight balls and place on a baking tray lined with baking paper until ready to cook. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve. To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 2–3 tablespoon of water and work until a dough is formed. Divide into eight balls and place on a baking tray lined with baking paper until ready to cook. To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 2–3 tablespoon of water and work until a dough is formed. Divide into eight balls and place on a baking tray lined with baking paper until ready to cook. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve.