Christmas Baked Stuffed DonutsMake on Drop
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….)
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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- Pinches Pink Salt Flakes BUY
- 1 Tablespoon golden caster sugar
- 30 Grams Butter BUY
- 2 Teaspoons dried yeast
- 80 - 100 Grams milk or buttermilk
- 1 egg
- 200 Grams bakers flour
- 35 Grams shelled pistachios
- 1 vanilla bean
- 20 Grams sugar
- A little almond essence (optional)
- 5-6 Drops doTERRA Wild Orange Oil BUY
- 4 Drops doTERRA lemon oil BUY
- 35 Grams craisins (dried cranberries)
- 35 Grams currants
- 10 Grams rum or brandy or orange juice
Place all ingredients except flour into Thermomix bowl and warm for 1 min/37ºC/speed 3.
Add flour and knead 2 min/Interval. Tip out onto floured silpat mat and bring together with hands. Wrap tightly and prove until doubled.
Place nuts, vanilla bean and sugar into Thermomix bowl and mill 10 sec/speed 8.
Add remaining ingredients and blend 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.
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.