Morgan Hipworth's Doughnuts

The man behind Bistro Morgan is here with his doughnut recipes! Check out their website here.

Fairy Doughnuts

Ingredients:

For the doughnuts (makes around 15):

• 90 ml water

• 150 ml milk

• 1 egg, beaten (at room temperature)

• 60g butter, melted

• 450g bakers flour

• 60g cater sugar

• 1 tsp salt

• 5g dried yeast

• Vegetable Oil, For Frying

• Caster Sugar, For Dusting

For the decorations:

• 2x Doughnuts (non-ring)

• White Chocolate

• 100’s & 1000’s

• Double thick cream

• Icing sugar, for dusting

Method:

For the doughnut:

1. Put all the dough ingredients except the butter into the bowl of an electric mixer with a dough hook attachment and mix on a medium speed for 8 minutes, or until the dough starts coming away from the sides and forms a ball.

2. Cover the bowl with clingfilm and leave to prove until the dough has doubled in size.

3. Cut the dough into 55g pieces. Roll them into smooth balls and place them on a floured baking tray, leaving plenty of room between them as you don’t want them to stick together while they prove. Cover lightly with clingfilm and leave for about 4 hours, or until about doubled in size.

4. Heat the oil to 160° C.

5. When the oil is heated to the correct temperature, carefully remove the doughnuts from the tray by sliding a floured pastry scraper underneath them, taking care not to deflate them, and put them into the oil. Fry for 2 minutes on each side until golden brown.

6. Remove from the fryer and place on kitchen paper, then toss them in a bowl of caster sugar while still warm. Repeat until all are fried.

7. Set aside to cool before decorating.

For Butterbean’s Cafe decoration:

1. Dust doughnut in caster sugar

2. Dip doughnut in melted white chocolate

3. Cover with 100’s & 1000’s

4. Pipe double cream on top

5. Cut end off the second doughnut

6. Place like wings on top of cream

7. Dust with icing sugar

Slime Doughnut

Ingredients:

For the doughnuts (makes around 15):

• 90 ml water

• 150 ml milk

• 1 egg, beaten (at room temperature)

• 60g butter, melted

• 450g bakers flour

• 60g cater sugar

• 1 tsp salt

• 5g dried yeast

• Vegetable Oil, For Frying

• Caster Sugar, For Dusting

• Icing Sugar

• Water

• Green food colouring

• Custard (homemade or store brought)

Method:

For the doughnut:

1. Put all the dough ingredients except the butter into the bowl of an electric mixer with a dough hook attachment and mix on a medium speed for 8 minutes, or until the dough starts coming away from the sides and forms a ball.

2. Cover the bowl with clingfilm and leave to prove until the dough has doubled in size.

3. Cut the dough into 55g pieces. Roll them into smooth balls and place them on a floured baking tray, leaving plenty of room between them as you don’t want them to stick together while they prove. Cover lightly with clingfilm and leave for about 4 hours, or until about doubled in size.

4. Heat the oil to 160° C.

5. When the oil is heated to the correct temperature, carefully remove the doughnuts from the tray by sliding a floured pastry scraper underneath them, taking care not to deflate them, and put them into the oil. Fry for 2 minutes on each side until golden brown.

6. Remove from the fryer and place on kitchen paper, then toss them in a bowl of caster sugar while still warm. Repeat until all are fried.

7. Set aside to cool before decorating.

Method:

1. Mix water, icing sugar and green food colouring together in a bowl until thick constancy is achieved then microwave until hot

2. Fill doughnut with slime custard

3. Dip doughnut in slime glaze

4. Drizzle with melted white chocolate