Quote from: Stephen Lindsay on May 10, 2010, 10:58 PM
sorry for the silly question Domi but how do you get the filling into the doughnut?

Hi Stephen

I use a piping bag with a longer nozzle and fill them when they're warm but not hot because they're soft enough to expand and take more of the filling...I've also used some of those squeezy sauce/ketchup bottles which work well- and you have to put the jam through a sieve.

I'd also say that if you're coating in caster sugar, use the bog standard white type, the golden caster sugar seems to have a bit larger grainsize that just doesn't do the "sugary lip" thing as well as the normal caster lol

Quote from: Axe on May 10, 2010, 11:08 PM
Is there no end to your talents Domi, simply brilliant. I know my kids will want to try these.

Thanks Axe ;D Though most say there's no beginning to my talents Not blowing me own trumpet but I really do excel at baking

I made a huge batch with the kids on Saturday morning - went down a storm! I got  around 16 round ones out of this mix (big ones!) and the last two got eaten today lol

Here's the recipe I used :

2 (7g) sachets dried active baking yeast
4 tablespoons warm water (45 C)
350ml (12 fl oz) lukewarm milk
100g (4 oz) caster sugar
1 teaspoon salt
2 eggs
75g (3 oz) butter
575g (1 1/3 lb) plain flour
1L (1 3/4 pints) vegetable oil for frying
1 1/2 teaspoons vanilla extract

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, butter and 1/2 of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour a little at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

Turn the dough out onto a floured surface, and gently roll out to 1cm (1/2 in) thickness. Cut with a floured round cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Heat oil in a deep-fryer or large heavy pan to 175 C. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack.  I popped them straight out onto kitchen roll and then threw them into a tray of caster sugar with a teaspoon of cinnamon mixed in for half of them (filled them with sweet cooked apple) and the rest went into plain caster sugar and filled with Wilkin & Sons raspberry seedless jam (there's none better for doughnuts ;D)


BTW - I found I had to use a fair bit more flour than stated in the recipe too

I was surprised it worked too, Jerry but it really does work a treat! the dough was ready in the time it took me to make a lemon drizzle cake (45 mins -1 hour). I got the tip here: http://www.hovisflour.co.uk/basics/breadmaking.htm

Hi Axe

I used to use the oven for proving but after forgetting I had the dough in there a couple of times and turning the heat up to cook other things I kinda gave up on it lol. I have baking days so the stove-top proving works better as I can have other things cooking in the oven whilst I wait on the dough to prove. I'm getting forgetful in me old age lol ;D so I'm going to stick to the boiled water method purely for practicality reasons.

Got my proving probbie sorted...I put my dough bowl on a baking sheet over a pan of boiled water...worked like a charm for me and much quicker than the airing cupboard route looks like I won't be needing the bread maker after all   Like Jerry, I use the Rosemary Shrager method of kneading too

Which recipe did you try it with SS? It's the mutts for me for madras and vindaloo but it doesn't work as well for other recipes IMO but as I've said more than a few times, it's from a Bradford curry house and it's bang on for what I'm used to but I'm from West Yorks anyways so it could well be a regional thng, I dunno.

As for BE's base, I'm rather ashamed to say I've not tried it though I really don't know how I've not done so TBH....trouble is we sometimes have alot on @ home (our little lad has Noonan's syndrome) so I miss out months sometimes and when I get back things have moved on and I end up on different recipes lol so I end up playing catch-up on bases and often revert to tried and tested favourites. At the mo I've got 5 bases I really want to try (Dips - which I made and never got to use, Razors, Kushi and IG and now the BE base lol). I haven't got the freezer space to try them all out

I'm going to make Ray's base tomorrow and I'll do the BE next weekend I'll try to get some decent pics but I'm no David Bailey (I look more like David Bellamy TBH) I'll let you know how it goes though...

Blummen'eck! I wish I'd read this thread before I answered your PM Ray lol ;D I've just had another look at your other base recipe and I'll give it a go tomorrow...it's not a million miles from Admins base (if I squint lol) and I imagine it could give similar results. As you know I rate admin's base very highly for use in madras/vindaloos etc I'll be trying the base out the same day (not had a curry for a while and I'm buggered if I can wait another day or two for the base to mature lol) and I'll be trying it with the Bruce Edward's madras I'll let you know how I get on

Hi Jamie and Jimmy....which pathia recipes will you be using, please?

BTW I always use seasoned pioneer's tamarind paste, how does the tub concentrate rate against it if anyone knows...

Any news on the recipes, Bez....curry day tomorrow here ;D

aahhh now I wouldn't be using the bread maker to make naans as I'm not a big fan of the yeast-based recipes so I'd be using it to make other breads/donuts etc. I've had an ice-cream maker before and I really do mis good home-made ice-cream (not keen on the custard-based icr-creams either) so I don't mind spending a fair bit on vanilla pods etc and without one we spend alot of money on Hagen daaz as a result lol

You and Jerry are clouding my judgment now lol I'll have to ask the fam (AGAIN!) whichever one I get I'll be buying on Tuesday...I'll let you know how I get on lol