Recipes
Date posted: 21/03/2019
Ingredients
| Dough: | |
| Bread flour | 500g |
| Packet quick active yeast | 1 (7g) |
| Water | 150ml |
| Everyday Favourites free range medium eggs | 4 |
| Caster sugar | 40g |
| Everyday Favourites salt | 1g |
| Everyday Favourites unsalted butter (soft) | 125g |
| Filling: | |
| Everyday Favourites free range medium eggs | 4 |
| Everyday Favourites mayonnaise | |
| Dusting: | |
| Celery salt | 2 tsps |
| Grated parmesan cheese | 100g |
| Bacon chips | 50g |
Method
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For the dough:- Put all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 minutes or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 minute.
- Start the mixer up again on a medium speed and slowly add the butter to the dough – about 25g at a time. Once it is all incorporated, mix on high speed for 5 minutes until the dough is glossy, smooth and very elastic when pulled.
- Cover the bowl with cling film or a clean tea towel and leave to prove until it has doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
- The next day, take the dough out of the fridge and cut it into 50g pieces.
- Roll the dough pieces into a bun shape and place them on a floured baking tray, leaving plenty of room between them to prevent them sticking together while they prove.
- Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180ºC.
- When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer.
- Fry for 2 minutes on each side until golden brown.
- Remove the doughnuts from the fryer and place them on kitchen paper.
- Toss the doughnuts in the celery salt and parmesan mix.
- Make an egg mayonnaise in the normal way but making sure the egg is well chopped as it will need to be pipped.
- To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
- Fill a piping bag with the egg mayonnaise and pipe into the doughnut - aim to get 30g.
- Finish with more piped egg mayonnaise on the top and sprinkle with some bacon flakes.
- These are best eaten on the day you make them.