The June issue of FOOD&WINE Magazine will be available with the Business Post this Sunday, June 6, and it is stunning!
Jam-packed with delicious recipes, our perfect Father's Day gift guide, and much, much more, this issue might just be our best yet. Of course, Jess Murphy, our resident chef from Kai in Galway, has shared recipes with us - as this is the June issue and strawberries are in season, she has used them in a variety of different ways.
Here, we have a sneak peek for you to enjoy before the magazine is released: Jess Murphy's gorgeous doughnuts with strawberry jam and crème pâtissière. Perfect as an indulgent treat or delicious dessert, these doughnuts are a total must-try.
Try out the recipe below and don't forget to pick up FOOD&WINE Magazine free with the Business Post this Sunday, June 6. You can also subscribe to The Business Post here to read FOOD&WINE Magazine online.
Traditional doughnuts with strawberry jam and crème pâtissière
Makes 12-15 doughnuts, depending on size
"I love these doughnuts so much. They’re filled with jam from Sheridans, but you can use your favourite variety or even make your own if you prefer. I don’t have a deep fryer, so I made these using a pot filled with oil, which can be a bit tricky, so just make sure to be careful while you’re cooking them. Alternatively, making these doughnuts is a great excuse to buy a fryer if you’d like."
For the doughnut dough:
- 500g strong white flour
- 60g caster sugar
- 7g fast-action dried yeast
- 150ml tepid water
- 4 eggs
- Zest of one lemon
- 2 tsp sea salt
- 125g butter, softened
- 2 litres sunflower oil for frying
- For the doughnut coating
- 150g icing sugar
- 10g ground cardamom
For the crème pâtissière:
- 250ml whole milk
- 250ml double cream
- 1 tsp vanilla extract or seeds from one vanilla pod
- 6 egg yolks
- 100g caster sugar
- 30g plain flour
To finish the doughnuts:
- 1 jar Sheridans Irish strawberry and balsamic jam
- Wild strawberries
- First make the doughnut mix. Place all of the ingredients for the doughnuts, excluding the butter and oil, into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the dough starts to come away from the side of the bowl and forms a small ball. Add the butter at this stage and mix on medium speed until the dough is nice and glossy with an elastic band-type stretch when pulled.
- Cover the bowl with clingfilm or a damp towel and leave the yeast to work its magic. When the dough has doubled in size, knock back lightly, then cover and leave in the fridge overnight.
- The next morning, take the dough out of the fridge and divide into 50g piece. Roll into smooth, tight buns and place on a baking tray. Cover with clingfilm and leave until doubled in size.
- Place the oil in a deep pot over a medium heat and bring to 180C – use a thermometer to make sure it doesn’t get too hot.
- While the doughnuts are proving, make the crème pâtissière. Place the milk, cream and vanilla into a medium-sized saucepan over a low heat. Warm until just starting to simmer.
- In a large bowl, whisk together the egg yolks and sugar, then whisk in the flour. Slowly trickle the warm milk mix into the egg mix while whisking constantly – this helps to ensure the eggs don’t scramble. Whisk until fully combined and smooth, then pour into a clean pot.
- Place the pot over a medium heat and cook while whisking until the custard thickens. Continue to whisk for another minute or two to remove bubbles, then pour into a bowl. Cover with clingfilm and leave to cool.
- Whisk together the icing sugar and cardamom in a mixing bowl. Reserve until needed.
- When the doughnuts have risen and the oil is up to temperature, carefully use a floured spatula to remove two of the doughnuts from the tray. Gently drop into the oil and cook until nicely golden brown all over – you will need to flip them during cooking. You don’t want to overcrowd the oil with too many doughnuts as this will cause the temperature to drop, so only cook about two at a time.
- When cooked, remove the doughnuts from the oil and place on a baking tray lined with kitchen towel to cool for a minute, then toss in the cardamom icing sugar. Place on a clean tray. Repeat with the rest of the doughnuts.
- Once cooled, poke a hole in the doughnuts. Place the jam and crème pâtissière in piping bags. Pipe a little of each in the doughnuts, then top with some wild strawberries to garnish and serve.