Black Doris + Cardamom Doughnuts


 Prep Time : 45 Minutes | Cook Time : 10 Minutes | Total Time : 3 hours | Difficulty : Frying

Hello my lovelies! I can’t go past a good doughnut. This recipe is a two-fer – you get a jam and a dough all in one. When we have bread class my demonstration batch of doughnuts never get fried at this time of year. It’s so warm that they are over-proved by the time all the students are done with theirs. It’s a race against time. And now I have doughnuts on the brain. We are rapidly burning through stone fruit season and we need to get some good plum recipes in before it’s too late. This recipe has a few steps but each of them isn’t a big investment of time. If you have a fryer then it will be even easier. If you don’t use your cast iron casserole or other large heavy bottomed saucepan on the stovetop to fry. Keep an eye on the temperature with a candy thermometer.¬† If you don’t want to do the jam step use a good quality store bought plum jam that doesn’t have too many chunks. It is worth getting yourself a Bismarck piping tip – it’s a long thin one specially for filling things like doughnuts. Especially if you see more doughnuts in your future…

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