This is the third course that I have undertaken with Lindt and whilst they have all been brilliant, I must say that this last one was very complicated.
I’m not sure I can really see myself rustling up a multi-layered opera gateau at home nor the feat of culinary engineering that was the hazelnut and chocolate pyramid.
However, we also learnt how to make doughnuts. Slightly incongruous really as personally, I wouldn’t term a doughnut a classical boutique pastry. Nevertheless, this was the one recipe that didn’t go completely over my head. If you’ve made a yeast dough before and aren’t too scared of deep frying then these are a doddle.
The Lindt recipes are really designed for commercial kitchens so I often find they take a bit of re-working, to get a successful outcome at home. Thus the recipe below is based on the original I received from Lindt but the method has been heavily adapted to work in a normal home kitchen with fairly limited equipment.
It being Lindt, they like to fill their doughnuts with chocolate ganache but I prefer a traditional sticky jam-filled centre for mine.
Makes about 6
- 225g plain flour
- 120g milk, warmed
- 5g instant yeast
- 25g caster sugar plus extra for coating
- 2g salt
- 2 egg yolks
- 25g butter, softened
- 1 tsp vanilla paste
- 6 tbsp smooth raspberry or strawberry jam
- a neutral oil for deep frying
1. Place the flour in a large bowl. Make a well in the centre and pour in the warm milk. Sprinkle in the yeast and stir to dissolve.
2. Add the sugar, salt, yeast, butter and vanilla. If you have a stand mixer, beat on a low speed for 7 minutes. If you only have a hand mixer fitted with dough hooks (as I do), beat the mixture until the dough starts to climb up the hooks (this will happen quite quickly). You can stop at this stage as long as all the ingredients are well incorporated. Form the dough into a round (it will be very soft) and wrap in clingfilm. Refrigerate for a minimum of 30 minutes or for anything up to 24 hours.
3. Remove the dough from the fridge and roll out on a lightly floured surface to a thickness of 1-1.5cm. Using a cookie cutter, cut out rounds approximately 6-7cm in diameter. (The doughnuts will expand widthways as they prove.) Place the rounds on a greased piece of baking paper, spaced well apart. Cover and set aside in a warm place until doubled in size. This may take anything between 1 and 2 hours.
4. Heat the oil to a temperature of 160C. Using a pair of scissors, cut the baking paper between the doughnuts so that each doughnut is sitting on its own little square of paper. Pick up a doughnut by sliding a fish slice between the work surface and the paper, then flip the doughnut into the palm of your hand, paper-side up. Gently peel off the paper then slide the doughnut into the hot oil.
5. Fry for about 2 1/2 minutes a side or until a deep golden brown all over. Drain on kitchen paper, patting all over to remove any excess oil. Whilst still warm toss in caster sugar to coat.
6. Spoon the jam into a piping bag fitted with a thin nozzle. Pierce the side of each doughnut with a small knife then insert the handle of a wooden spoon into the hole. Gently push the handle of the spoon all the way through the doughnut, stopping just short of piercing the other side. Give the spoon handle a bit of a wiggle in the middle to create a little cavity for the jam.
7. Remove the spoon then pipe jam into the cavity you’ve made. If possible, leave the filled doughnuts to rest on their side, hole-side up, so that the jam doesn’t escape before eating.