16 baking heaven APRIL WWW.FOODHEAVENMAG.COM
Trule doughnuts
MAKES 8
250g (9oz) strong white flour,
plus extra for dusting
a pinch of salt
½ tsp ground cinnamon
40g (1½oz) caster sugar
150ml (5fl oz) lukewarm water
1 tsp butter, softened
1½ tsp instant dried yeast
vegetable oil, for deep frying
8 chocolate truffles
For the cinnamon sugar
1 tsp ground cinnamon
75g (2¾oz) caster sugar1 Sift the flour, salt, cinnamon and
sugar into a large mixing bowl. Add
the water, butter and yeast and bring
the dough together. Knead the
dough for 5 minutes, thencover with clingfilm and prove in a
warm place until doubled in size,
about 45 minutes.
2 Tip the risen dough onto a floured
surface. Using the palm of one hand,
stretch out the dough away from
you, then bring the edges in and roll
it into a tight ball. Repeat a couple of
times, then leave to rest on the work
surface while you heat the oil.
3 Half-fill a pan with the vegetable oil
and heat to 150°C/302°F. If you don’t
have a kitchen thermometer, tear off
a piece of dough about the size of a
cherry and drop it into the hot oil. It
should gently turn golden brown in
about 2 minutes. If it’s too hot, turn
off the oil and leave to cool for
10 minutes, before reheating gently.
While the oil is
heating, mixthe cinnamon and sugar in a bowl and
set aside.
4 Take a small handful of the dough
and shape into a disc about 5cm (2in)
in diameter. Place a truffle in the
centre and wrap the dough around.
Seal the dough completely, making
sure there are no gaps, otherwise the
dough will burst and the truffle will
melt into the oil. Repeat with the rest
of the dough.
5 Using a slotted spoon, slip each
doughnut into the oil and fry for
about 5 minutes, turning halfway
through cooking. You will probably
need to do this in batches of 2 or 4 –
do not overcrowd the pan as it will
cause the temperature of the oil to
drop. When they are cooked, they
should be a golden sandy colour.
Drain well and roll each doughnut in
the cinnamon sugar while still warm.The recipes on pages
14-16 are taken from
A New Way of
Cooking with
Chocolate by Hotel
Chocolat, priced £10,
available in store and
online at http://www.
hotelchocolat.com