Over the past weekend I have found myself in a variety of increasingly crazy situations, ranging from beavers to dog biscuits! Over the weekend of Saturday 23rd and Sunday 24th June I was asked to attend The Big Weekend, a festival organized by the Nottinghamshire Scouts and attended by 2500 6 to 18 year olds. This is a yearly event attended by every Scout in the Nottinghamshire district and may be one of the best organized events I have ever seen. Managing to corral thousands of kids through campsites, meal times and a variety of entertainment areas would have the potential to be a logistical nightmare but I never saw a child, teenager or camp site leader looking anything less then happy, relaxed and joyful at all times. The sight of so many people without a mobile phone between them is an amazing thing!
They had been lovely enough to arrange my own “Bake Off” tent with a little gas stove where I attempted to teach people how to make Churros with a Chocolate sauce (recipe incoming). 9 demos, one Calor gas bottle and 500 Churros later I can now say I am a true convert to the wonderful work of the Scouting organization! They even supplied me with my own neck tie and Camp Cook badge for my efforts!
The following Monday took me up to Nottingham Castle for the Notts Food Festival. Having visited this festival, and watched people on stage here before, I was very excited to be asked to appear at this years show. Even more so at the home of the Sheriff of Nottingham himself!
I had a month or so to decide what I wanted to show at this festival and, after much deliberation, I decided that Doughnuts were on the cards for the day. Not just any Doughnuts though. Chocolate Ganache covered, Custard filled Doughnuts! But Jordan, I hear you cry, were you not thrown out of the Bake Off on Bread week? Well, yes I was! With a whole hour on stage, and a years worth of experience under my belt, I felt up for a challenge though. Anyway, there is no cake as tasty as a doughnut just out the fryer!
On the day itself, everything went perfectly according to plan and 12 lucky people got to walk away with a doughnut fried by my own hands. The recipe was read out but I appreciate that people were probably not taking notes so I figured I would put it up here for you now.
So, a big thanks to both the Notts Scouts and the Food Festival organizers. All being well, you should be able to find me next at Newstead Abbey on 29 – 31st August 2015.
CUSTARD FILLED, CHOCOLATE COVERED DOUGHNUTS
300g Strong White Flour
1 Large Free Range Egg
150g Warm Water
40g Caster Sugar
Sugar for coating
4 Free Range Egg Yolks
65g Caster Sugar
100ml Double Cream
Raspberries for decoration
- Place the flour into a large mixing bowl, preferably of a stand mixer.
- Add the other dry dough ingredients into the bowl along with the butter, being careful to add the yeast to a separate side of the bowl to the salt as this can kill the yeast cultures.
- Turn your mixer onto low and slowly add the water until all has been absorbed. Keep mixing for 8mins, until the dough is a soft ball that is not to sticky to the touch.
- Place the dough ball into gently oiled bowl and cover with cling film. Leave this in a warm place for around 1.5hours until doubled in size.
- Once risen, gently knead the dough to knock the air out of it. Split into 50g balls.
- Roll each piece of dough into a tight ball then place on a baking tray covered with baking paper for 45mins. They should double in size again during this time.
- Turn a deep fat fryer on to 160c, or carefully heat a pan of oil to the same temperature using a thermometer to assist.
- Fry each doughnut for 2mins on each side, using a slotted spoon to help move them. When finished, place onto a pile of kitchen roll to help drain any excess oil.
- Gently roll the doughnut in sugar. If you are using a chocolate covering like I have then only roll one side of the doughnut in sugar.
- Place the milk and vanilla into a large saucepan to boil
- In a separate bowl add the other ingredients and whisk to combine
- Slowly pour the boiling milk onto the egg yolk mixture whilst constantly whisking
- Pour the mixture back into the saucepan over a medium heat. Whisk constantly until the mixture thickens. This should take no longer then a minute.
- Place into a piping bag (ideally fitted with a doughnut nozzle) and leave in the fridge to cool.
- Chop the chocolate into small pieces. The smaller the better.
- Place the double cream into a saucepan to boil.
- Once boiled, pour the cream over the chocolate and gently stir until melted.
- Take the piping bag filled with cooled Crème Pat and insert into each doughnut. Fill each with a good amount of the custard. No one likes an under filled doughnut!
- Gently dip each doughnut, sugar side up, into the Ganache
- Gently arrange Raspberries onto the top of each Doughnut.
- Try not to eat them too quickly!