Doughnuts with rose cream and strawberry jam
Author: Helen Doyle
Serves: 12
Ingredients
- For the doughnuts:
- 100ml water
- 35g unsalted butter
- 70g strong flour
- 2g salt
- 5g caster sugar
- 2 eggs
- For the rose cream:
- 600g whipping cream
- 120g icing sugar
- 30ml rose water (must taste)
- To serve:
- strawberry jam
Method
- For the doughnuts, boil water and butter in a pan.
- In a bowl, sieve together the flour, salt and sugar before adding to the pan and cooking until the mix comes together with no lumps and just begins to sweat.
- Turn out of pan onto the bench.
- Spread the mix and leave to cool for 5 mins.
- Put into a food mixer fitted with a paddle and slowly incorporate the eggs until you have a smooth dough.
- Pipe into desired size (5g of mix per doughnut). You should get 60 doughnuts from this mixture.
- Freeze until needed.
- For the cream, whisk all ingredients together.
- To serve, place 5 doughnuts into a deep fat fryer and fry until golden brown.
- Remove onto kitchen towel to soak up any residual fat.
- Lightly dust with caster sugar.
- Serve warm with rose cream and strawberry jam.
