BAKED STUFFED DONUTS

Baked Donuts with Filling

Look I know it’s only June, but June is the month when all good recipe developers mind’s turn to Christmas…and yes, this is sort of a Christmas recipe and so leave it until then if you want to, but if not? Knock yourself out and call it Christmas in July, a bit early! If you wanted to deep fry these as per traditional donuts, I am pretty sure they would work really well. (Of course, they would be double the calories…but quite possibly double the flavour as well! I don’t want to know….)

Dough;

NEED:

Good pinch salt

1 tbsp caster sugar

30g butter

2tsp dried yeast

80-100g milk or buttermilk

1 egg

200g bakers flour

DO:

Place all ingredients except flour into Thermomix bowl and warm for 1 min/37ºC/speed 3.

Add flour and knead for 2 min/Interval. Tip out onto floured mat and bring together with hands. Wrap tightly and prove until doubled.

Filling;

NEED:

35g shelled pistachios

1 vanilla bean

20g sugar

A little almond essence (optional)

1/2 tsp each orange and lemon oil (or use zest and mill with nuts)

35g craisins (dried cranberries)

35g currants

10g rum or brandy or orange juice

DO:

Place nuts, vanilla bean and sugar into Thermomix bowl and mill for 10 sec/speed 8.

Add remaining ingredients and blend for 10 sec/speed 6 until you have formed a paste. It should be quite workable with wet hands, and not too sticky. Form into a long snake shape and cut into 12 equal pieces.

ASSEMBLE:

Line a tray with baking paper.

Roll dough into long sausage shape and cut into 12 equal portions. Roll each piece into a ball and then flatten in the palm of your hand, with an indent in the centre. Push a piece of the filling into the middle and pinch the dough to close. Roll the dough again to form a complete ball or filled donut shape. Repeat. Place at equal intervals on tray, cover with a tea towel and allow to rise.

Meanwhile, preheat oven on a bread baking setting to 180ºC.

When donuts have risen to double, bake for 10-12 minutes or until just golden. Whilst still warm, brush with a simple syrup and roll in caster sugar…or dust with icing sugar if you have a problem with the whole ‘sand’ texture of sugar…(the complaints I get at my house!)

To make a simple syrup, simply combine equal parts icing sugar with warm water and brush on warm donuts with a pastry brush.

Bet you can’t just eat one! Oh, and Merry Christmas in June/July/possibly December as well, depending on how long this takes you to get organised!