Gin Doughnuts | Good Housekeeping UK
- 5 years ago
Boozy gin doughnuts, what more could you want?
Ingredients
7 g fast-action dried yeast
275 g (10oz) strong white bread flour
1 tsp. cinnamon
1 tsp. mixed spice
125 g (4oz) caster sugar
100 ml (3 ½ fl oz) milk
50 g (2oz) unsalted butter
1 medium egg
Sunflower oil, to grease and fry
FOR THE GIN JAM
2 x 370 g bags frozen mixed berries
200 g (7oz) light brown soft sugar
100 ml (3 ½ fl oz) gin
Directions
Put flour, yeast, spices, 50g (2oz) of the sugar and a pinch of salt into a large bowl and set aside.
Gently heat milk and butter in a pan until milk is just beginning to steam and the butter has melted, tip into a jug, allow to cool slightly then beat in the egg. Pour the liquid into the flour mixture and stir to make soft dough. Tip on to a lightly floured worktop and knead for 5min until smooth. Return to the bowl, cover with clingfilm and leave to rise in a warm place for 1hr.
Meanwhile make the gin and berry compote. Put the frozen berries in a large pan with the sugar, and slowly bring to a simmer. Simmer for 20min, then remove from the heat and allow to cool for 10min before stirring in the gin. Set aside and cool completely.
Line a baking sheet with parchment paper and tip the dough on to a lightly floured worktop. Roll into a sausage shape, then cut into 10 equal pieces. Using both hands, pull edges of each piece of dough underneath itself, pressing ends together at the base. Keep repeating the motion to make a tight, smooth round, then roll the dough against the work surface to make a ball with no visible creases or joins. Cover loosely with oiled clingfilm and leave to rise for 45min - 1hr.
Fill a deep saucepan 1/3 full with oil and heat to 180°C . Use a fish slice to carefully lift the doughnuts into the oil- fry in batches of three or four until deep golden brown, about 3min, turning them over halfway through. Lift the doughnuts on to kitchen paper to drain and leave to cool for 5min. Repeat with remaining doughnuts.
Put the remaining sugar in a large bowl and toss the warm doughnuts in to coat. Allow to cool, then transfer jam to a piping bag with a 1cm (1/2in) plain nozzle attached, and pipe jam into each doughnut by pressing the nozzle firmly into the edge of each one.
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Ingredients
7 g fast-action dried yeast
275 g (10oz) strong white bread flour
1 tsp. cinnamon
1 tsp. mixed spice
125 g (4oz) caster sugar
100 ml (3 ½ fl oz) milk
50 g (2oz) unsalted butter
1 medium egg
Sunflower oil, to grease and fry
FOR THE GIN JAM
2 x 370 g bags frozen mixed berries
200 g (7oz) light brown soft sugar
100 ml (3 ½ fl oz) gin
Directions
Put flour, yeast, spices, 50g (2oz) of the sugar and a pinch of salt into a large bowl and set aside.
Gently heat milk and butter in a pan until milk is just beginning to steam and the butter has melted, tip into a jug, allow to cool slightly then beat in the egg. Pour the liquid into the flour mixture and stir to make soft dough. Tip on to a lightly floured worktop and knead for 5min until smooth. Return to the bowl, cover with clingfilm and leave to rise in a warm place for 1hr.
Meanwhile make the gin and berry compote. Put the frozen berries in a large pan with the sugar, and slowly bring to a simmer. Simmer for 20min, then remove from the heat and allow to cool for 10min before stirring in the gin. Set aside and cool completely.
Line a baking sheet with parchment paper and tip the dough on to a lightly floured worktop. Roll into a sausage shape, then cut into 10 equal pieces. Using both hands, pull edges of each piece of dough underneath itself, pressing ends together at the base. Keep repeating the motion to make a tight, smooth round, then roll the dough against the work surface to make a ball with no visible creases or joins. Cover loosely with oiled clingfilm and leave to rise for 45min - 1hr.
Fill a deep saucepan 1/3 full with oil and heat to 180°C . Use a fish slice to carefully lift the doughnuts into the oil- fry in batches of three or four until deep golden brown, about 3min, turning them over halfway through. Lift the doughnuts on to kitchen paper to drain and leave to cool for 5min. Repeat with remaining doughnuts.
Put the remaining sugar in a large bowl and toss the warm doughnuts in to coat. Allow to cool, then transfer jam to a piping bag with a 1cm (1/2in) plain nozzle attached, and pipe jam into each doughnut by pressing the nozzle firmly into the edge of each one.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi