- Lukewarm Water x 75ml
- Strong White Bread Flour x 250g
- Caster Sugar x 30g (plus extra to coat)
- Salt x 5g
- Fresh Yeast x 7g
- Medium Free-Range Eggs x 2
- Unsalted Butter x 65g
- Sunflower Oil for Frying x 2L
- Double Cream x 200ml
- Peanut Butter x 2 Tablespoons
- Rogue Strawberry & Tonka Bean Jam x 2 Tablespoons
For the Donuts:
Put all the ingredients, except the butter and oil, into a bowl. Mix together using your hands, then tip onto the work surface and use the heel of your hand to stretch and tear the dough for 8 minutes.
Rest for 1 minute, then knead the dough again, adding the butter 25g at a time until it’s all incorporated, then knead for 5 minutes more.
Once it’s all incorporated, continue kneading until the dough is glossy and elastic when pulled (roughly 5mins).
Put the dough in a lightly oiled bowl so it doesn’t stick. Cover with cling film and leave to rise until the mix has doubled in size, then knead on the work surface for a minute, put back in the bowl, cover again with cling film until doubled in size again.
Cut the dough into 10 x 50g pieces. Roll into balls and put on a floured baking tray, leaving room for expansion. Cover lightly with cling film and leave to prove for 4 hours or until doubled in size.
To fry the doughnuts, half-fill a large heavy-based pan with sunflower oil and put over a medium-high heat until it reaches 180°C.
Fry each dough piece on each side for 3-4mins or until golden brown on both sides. Roll in sugar, make a small hole with a skewer and then pipe in the filling using a piping bag until excess comes out of the donut.
Alternatively use pre-made plain unfilled donuts.
For the filling:
Whip the cream and then gently fold in the Pip & Nut Peanut Butter and the Strawberry & Tonka Bean Jam. Spoon into a to a piping bag with a 1cm nozzle. Make a small hole in each donut with a skewer and then pipe the filling in until swollen.
Recipe & Styling: @RobtheSnack