Today’s recipe is from Chef Tom Kerridge who has provided us with a delicious grown up chocolate and lavender doughnut recipe, perfect for weekend baking! And not only that, Tom will be demonstrating how to make his polenta doughnuts at The BBC Good Food Show, Summer in the City which is taking place at London ExCeL from Friday 20th May – Sunday 22nd May
MAKES 16 DOUGHNUTS
260g strong white bread ﬂour, plus a little extra for dusting
70ml whole milk
20g caster sugar
20g butter, melted
20g fresh yeast, crumbled
1 large egg
1 egg yolk
Pinch of salt
Groundnut, vegetable, grapeseed or other ﬂavourless oil, for frying
For the lavender sugar
20g dried organic lavender ﬂowers, plus a few more for decorating
200g caster sugar
For the chocolate sauce
225g dark chocolate, about 70 per cent cocoa solids, broken into small pieces
40g caster sugar
Rose water, to taste – about 1 teaspoon
150ml double cream
Put all of the dough ingredients in a stand mixer with the beater attachment and mix until combined. Continue to knead in the mixer until it’s smooth and elastic – about 5–10 minutes.
Transfer the dough to a clean bowl and cover with cling ﬁlm. Leave to prove in the fridge overnight. The next day, remove the dough from the bowl and, on a lightly ﬂoured surface, knock it back and knead the dough for a few more minutes.
Line two baking trays with ﬂoured 5cm squares of baking parchment. Divide the dough into 30g balls – they should be about the size of large walnuts. Place each ball on a separate piece of parchment, leaving space between them. Dust a little more ﬂour over the doughnuts and leave them to prove until they almost double in size – about 40 minutes.
Make the lavender sugar. Blitz the lavender in a spice grinder, small food processor or clean coffee mill until it’s a ﬁne powder then mix with the caster sugar. Pour the sugar out on to a plate.
Preheat the oil in a deep fat fryer to 175°C. You may need to cook the doughnuts in batches as it’s important you don’t crowd the pan. Make sure the oil comes back up to temperature between each batch. Carefully lift the doughnuts off their papers on to a slotted spoon and lower them into the hot oil. Cook on each side for about 4 minutes until golden brown. Remove them from the oil with the spoon and immediately roll them in the lavender sugar, shaking off the excess. Place on kitchen paper to drain and cool.
Make the chocolate sauce. Put the chocolate and butter into a heatproof bowl and place over a pan of barely simmering water to melt – the bottom of the bowl should not touch the water.
Pour the milk and sugar into a small saucepan and bring to the boil, stirring to dissolve the sugar. Pour on top of the melted chocolate and butter and mix together until smooth. Add the rose water and cool.
In a separate bowl, lightly whip the cream until it forms soft peaks and gently fold this into the chocolate mixture with a spatula. Chill for an hour or two until it thickens to piping consistency. Fill a piping bag ﬁtted with a small nozzle with the mixture. Push the nozzle into the side of each doughnut and ﬁll until almost bursting with the chocolate mixture.
Serve with a few more of the lavender ﬂowers scattered over the top.
See Tom cooking at the BBC Good Food Show Summer in the City, London ExCeL, 20th – 22nd May.
Extract taken from Best Ever Dishes by Tom Kerridge (Absolute Press, £25.00, Hardback)
Photography © Cristian Barnett