You can only really make this if you have a deep fat fryer, which I usually get Dad to set up for me, because I’m not a responsible adult yet. You also have to use fresh oil, otherwise your doughnuts will taste of chips, unless you like that sort of thing. Heston, I’m looking at you!
The day I made these I had a nightmare journey from Poole to Bristol, so I gave some out to the folks on the train who were making the hellish journey with me. I met a lovely American girl and two west country football supporters – humanity is good sometimes!
Maple Pistachio Doughnuts – makes 12-16
- 200g strong white bread flour, plus extra for dusting
- pinch salt
- 25g caster sugar
- 7g dried fast action yeast
- 50g dairy free spread
- 100ml soy milk
- 1tsp vanilla extract
1 medium free-range egg, beaten (haven’t tried with aquafaba yet, worth a go
- sunflower oil for deep-frying – 2 litres
50g caster sugar (to mix the cinnamon and nutmeg with)
1tsp ground cinnamon
For the glaze:
- 60g dairy free spread
- 120ml pure maple syrup
- 125g sifted icing sugar
- Small snack pack of pistachios – 100g ish, shelled and chopped.
- Red decor – hearts or dried cranberries work nicely.
- Sift the flour into a large bowl, add the salt, sugar and yeast and mix together. Place the butter, milk and vanilla extract together into a small pan and warm over a very gentle heat until the butter has melted and the milk is warm, not boiling.
- Stir in the egg. Make a well in the middle of the dry mix and gradually add the milk mixture and stir with a wooden spoon to form a rough dough. Tip out onto a floured surface and knead for 10 minutes adding more flour as necessary or until the dough is not sticky and slightly springy to touch.
- Place back into a clean, lightly oiled bowl, cover with a piece of greased cling film and leave to rise in a warm place for 1 ½.
- While this is resting, make the glaze. In a saucepan over low heat, melt the butter and maple syrup together, whisking. Once melted, remove from heat and whisk in the sifted icing sugar. Set aside and allow to cool and thicken.
- Punch down the dough with your fist, knead lightly then divide into 12 equal pieces. Roll them between your palms to form balls, flatten, and using a small cutter cut a hole in the middle of each one. Then place on baking sheets well spaced apart.
- Have a second round of doughnut making with all the middles by rolling it into another ball of dough, cutting out shapes with a big cutter, then cutting out the middle with a smaller cutter. Repeat until you have no dough left!
- Cover with a piece of greased cling film and leave to rise again 45 minutes (check time) or until doubled in size. (This will make the doughnuts light and fluffy once cooked).
- Pour the oil into a large saucepan to the depth of 10cm and heat to 180-190°C or when a small piece of dough dropped into it sizzles immediately and floats to the surface.
- Carefully lower 2 or 3 doughnuts at a time on a slotted spoon and fry for 30 seconds on each side or until golden brown.
- Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven. Repeat while you fry the rest of the doughnuts.
- Cover with the glaze by dipping one side of the doughnut into it, and then another for good luck. Do this for all doughnuts, then sprinkle over the pistachios and red decs and enjoy!