Lacada Raspberry Ale Doughnuts with Eringrove Raspberry Jam and Elderflower Pastry Cream

Difficulty hard
Preparation Time (mins) 30 minutes plus 1 hour 20 mins for Dough Rising
Cooking Time (mins) 15 mins
Servings 8
Lacada Raspberry Ale Doughnuts
  • 1 sachet yeast
  • 60g castor sugar + 75g for dusting
  • 160ml Lacada raspberry ale
  • 440g plain flour
  • 160ml single cream
  • 1 egg
  • Oil for deep frying
Elderflower Pastry Cream
  • 125ml whole milk
  • 100ml single cream
  • 25ml elderflower cordial
  • 1 teaspoon vanilla extract
  • 3 egg yolks
  • 10g plain flour
  • 10g cornflour

Main Instructions
  1. Place the yeast, 60g sugar and ale in a bowl and leave to foam in a warm place.
  2. Place in a mixer with a dough hook and add the flour, cream and egg.
  3. Knead to a soft dough and place in a lightly oiled bowl and cover with cling. Leave to double in size at room temperature.
  4. Knock back the dough and roll to 1cm thick on a floured board. Cut into rounds approximately 6cm in diameter.
  5. Place on a floured tray, a bit apart as they’ll expand. Roll out the scraps and repeat. Allow to rise again for 20 minutes.
  6. Heat the oil in a deepfat fryer to 170oc. Fry doughnuts in batches – don’t overcrowd, turning occasionally for even cooking, for about 4-5 minutes.
  7. Drain on kitchen paper and toss in the remaining sugar.
Elderflower Pastry Cream Instructions
  1. Scald the milk, cream and vanilla.
  2. Whisk the yolks with the flour and cornflour.
  3. Add the elderflower to the hot milk mixture and pour over the egg yolk mixture. Whisk together. Return to the pan and whisk on a medium heat until thick.
  4. Pour into a clean bowl and cover the surface of the custard with cling. Cool and then chill.
  5. Place in a piping bag with a small nozzle.
  6. Place 100g raspberry jam in a piping bag.
  7. Pipe in pastry cream into the hot doughnuts plus the jam and serve while warm.
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