Lacada Raspberry Ale Doughnuts with Eringrove Raspberry Jam and Elderflower Pastry Cream
Preparation Time 30 minutes plus 1 hour 20 mins for Dough Rising
Cooking Time 15 mins
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
- Place the yeast, 60g sugar and ale in a bowl and leave to foam in a warm place.
- Place in a mixer with a dough hook and add the flour, cream and egg.
- Knead to a soft dough and place in a lightly oiled bowl and cover with cling. Leave to double in size at room temperature.
- Knock back the dough and roll to 1cm thick on a floured board. Cut into rounds approximately 6cm in diameter.
- 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.
- 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.
- Drain on kitchen paper and toss in the remaining sugar.
Elderflower Pastry Cream InstructionsBack To All Recipes
- Scald the milk, cream and vanilla.
- Whisk the yolks with the flour and cornflour.
- 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.
- Pour into a clean bowl and cover the surface of the custard with cling. Cool and then chill.
- Place in a piping bag with a small nozzle.
- Place 100g raspberry jam in a piping bag.
- Pipe in pastry cream into the hot doughnuts plus the jam and serve while warm.