Deep-fried food isn’t the usual territory of the Real Bread Campaign and this, like other enriched doughs in this book, should be viewed as an occasional indulgence. Sam originally created this dough to make burger buns for the local pub. He says he “tried it as a doughnut at a later date and discovered that it worked very well!”
FROM MIXING TO COOKING: overnight plus 3½–4 hours
COOKING TIME: 10–12 minutes, plus 10 minutes for filling
For the Dough
6g/2tsposmotolerant dried yeast
70g/2½oz/¼cup plus 2tsptepid water
280g/10oz/2cupswhite bread flour
70g/2½ozbeaten egg (about 1½eggs)
45g/1½oz/3tbspbutter, cut into cubes
25g/1oz/scant 2tbspcaster/superfine sugar
For the Filling
125g/4½oz/½cuppassionfruit juice, fresh or frozen
125g/4½oz/scant ¾cupcaster/superfine sugar
2 large eggs plus 40g/1¼ozbeaten egg yolk (about 2 yolks)
pinch of salt
125g/4½oz/9tbspunsalted butter, softened
vegetable oil, for deep-frying
granulated sugar, for dusting
Dissolve the yeast in the water. Add the flour and egg and mix well, then knead the dough until smooth and stretchy. Work the butter and salt in until thoroughly combined and the dough is silky again, then add the sugar and knead for a few more minutes until the dough no longer feels sticky or gritty. Cover the dough and leave to rise slowly in the refrigerator for 12–14 hours (typically overnight).
Grease a piece of baking parchment. Divide the dough into 10 equal-size pieces, shape them into small balls and place them seam-side down on the baking parchment, 5cm/2in apart. Cover and leave to rise at room temperature for 3–3½ hours until doubled in size.
Place a heat-resistant bowl over a saucepan half-filled with boiling water, so the water is not touching the bowl and adjust the heat so that the water continues to barely simmer. Put all the filling ingredients except the butter and cream into the bowl and stir constantly until the mixture is thick enough to coat the back of a spoon. Remove the bowl from the pan and stir in the butter until melted. Place this mixture in a clean container, cover the surface with clingfilm/plastic wrap to prevent a skin forming and leave to cool and set at room temperature, then whip it with the cream until thickened.
In a deep, heavy pan, heat the vegetable oil to 180–190°C/350–375°F. Lower several dough balls into the oil and fry for about 2 minutes on each side. Remove with a slotted metal spoon, drain off the excess oil, then roll them in the granulated sugar and leave to cool on a wire cooling rack while you fry the remaining balls of dough.
Push a small, serrated knife into the side of a doughnut and cut an upside-down “V” shape. Place the filling in a piping/pastry bag with a plain nozzle/tip, push it well into the cut and fill the doughnut until it starts to expand slightly. Repeat to fill the remaining doughnuts.