Brioche Doughnuts with Tangy Raspberry Jelly


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‘Inject your own doughnut’ as a concept was all the rage, well, quite some time ago now, but I remain convinced that there’s life in that trend yet. What wouldn’t be enjoyable about plunging a giant needle into something and pumping it up with sugary goo? To quote Paris Hilton circa 2003: that’s hot. ( See, I do have my finger on the pulse of what is hip and cool). However, my views on injecting foodstuffs into things abruptly changed recently, when I erroneously volunteered to shoot up about 100 edible insects with lemon syrup for the dessert course at a gala function. Injecting jelly into fried dough is vastly more pleasant and rewarding, but I did suffer some traumatic flashbacks while I was preparing these doughnuts. You never want to hear the phrase ‘Huh, that one’s come back to life’ about a bug you’ve just euthanised, while you’ve got said creature IN YOUR HAND, with a hypodermic full of acidic liquid poised precariously close to your thumb. At least they weren’t spiders. Good grief, WHAT IS WRONG WITH THIS BLOG? 

How I came to be in custody of the scary-looking syringes in the photo probably does require a cursory explanation: my sister is a nurse. I don’t want to come across as being any more unhinged than I already do. If you don’t happen to have a ready supply of healthcare paraphernalia on hand, an icing syringe or a piping bag with a nozzle on it works just as well.

Okay, just disregard all the nonsense I’ve been spouting about zombie bugs and Paris Hilton, and let’s haul this absolute trainwreck of a post back into comfortable territory: crispy, creamy doughnuts. How can bread be legitimately described as creamy, you might ask? (One of many questions you now have, I’m sure). It can when it is thrown into a pot of oil sitting at 175ºC. Don’t throw the dough into the oil, though. That’s really not a good idea. I’ve deep-fried my own thumb before so I know what I’m talking about.

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Brioche Doughnuts with Tangy Raspberry Jelly

Ingredients

  • 1 Recipe Rich Brioche dough
  • 500g pack frozen raspberries
  • 200ml water
  • 75g Sugar
  • 1 Leaf gelatine, gold-strength
  • Cinnamon sugar for rolling
  • Cream ( if you want to be extra decadent)

Method

  • Firstly, the jelly. This is a job for the day before you actually want to make doughnuts, or at least most of a day prior. Put your raspberries and water into a saucepan and heat the mixture until it is soft and mushy and all the berries are broken up. I use a potato masher to do this. You don’t actually need 500g of berries but that is the size of the box I buy and juicing this amount is easier than trying to figure out exactly how much you will need. I just freeze the juice I don’t use.
  • Strain the berry mash through a sieve, discarding the pulp once all the juice has run clear of it.
  • Measure out 150ml of berry juice into a saucepan, and add your sugar.
  • Heat the juice until the sugar has dissolved and it is boiling.
  • Bloom the gelatine leaf in some cold water, until it has gone soft and spongy. Squeeze the water out of it and add it to the juice and sugar mixture.
  • Stir to dissolve the gelatine, and pour the mixture into a container to set overnight, or for a good several hours. You can draw the liquid up into syringes at this point if you have them; it’s easier than doing it when the jelly has set.
  • Once you have made your dough as per my recipe, set it proving, covered with cling film, in a warm place until it has doubled in size.
  • Weigh the dough out into lumps weighing around 60g and form them into neat balls. Let them prove again, until they are roughly doubled in size or until you can gently poke a dimple in them and it pops back again.
  • Get your deep-fryer heated to 175ºC, and gently place the dough balls into it. Once they are dark brown and crispy on one side, flip them to cook the other side. It can be awkward figuring out if they’re cooked; when they are very dark brown they generally are, but if you have a probe thermometer you can test them to see if they are at least 90ºC inside.
  • Blot the fried doughnuts on a paper towel, then roll them in cinnamon sugar.

Serve your doughnuts with the raspberry jelly, and whipped cream if you’re going to take things that far. I had some caramel sauce handy so I filled some syringes with that as well.

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4 thoughts on “Brioche Doughnuts with Tangy Raspberry Jelly

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