DOUGHNUT WORKSHOP

WELCOME

AN INTRODUCTION
FROM MATTHEW

I’ve been working within the

baking industry for more than
twenty years now, and I still get a
buzz when some fresh bread
comes out of the oven or I find a
great new recipe. I hope today you
have experienced the excitement
of baking for yourself first hand,
and that you have many joyful
experiences in your own kitchen,
baking sumptuous delights.

Happy baking.

Matthew Jones
Founder of Bread Ahead
Bakery and School
DOUGHNUT DOUGH - PREP

Complete this the night before you want to fry your doughnuts

INGREDIENTS

DRY WET

170g strong white flour 1 medium egg

15g caster sugar (equivalent to 50g)
5g fresh yeast 0R 3g dried 40g water
3g salt 40g softened butter
1/4 lemon zested

METHOD

Bring all of the dough ingredients apart from the butter together in a
bowl, tip onto the table, and using the heel of your hand, stretch and
tear for eight minutes.
Let the dough rest for 1 minute.
Continue to stretch and tear the dough, adding the butter a ¼ at a
time, until it is all incorporated.
Stretch and tear the dough for a further five minutes until it is glossy,
smooth and very elastic when pulled.Return your dough to the bowl,
cover with cling film and leave to prove until it has doubled in size.
Knock back the dough, then re-cover the bowl and put into the fridge
to chill overnight.

IF USING A MIXER

Bring all of the dough ingredients apart from the butter together
using the dough hook attachment.
Let the dough rest for 1 minute, take care that it doesn’t overheat – it
needs to rest as well as the dough!.
Start it up again on a medium speed and slowly add the butter to the
dough – about a ¼ at a time.
 Once it is all incorporated, mix on high speed for five minutes.Return
your dough to the bowl, cover with cling film and leave to prove until
it has doubled in size. Knock back the dough, then re-cover the bowl
and put into the fridge to chill overnight.

DAY 2 - FRYING YOUR DOUGHNUTS

The next day take the dough out of the fridge and cut into 50g pieces
(you should get about six). Roll them into smooth, taught, tight buns
and place them on an oiled baking tray, leaving plenty of room
between them as you don’t want them to stick together while they
prove. Cover lightly with cling film and leave for about 2 hours, or until
about doubled in size.
Get your deep-fat fryer ready or get a heavy-based saucepan and fill it
up to the halfway point with sunflower oil (please be extremely
careful, as hot oil is very dangerous). Heat the oil to 180°C. 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.
Do not overcrowd the fryer – do two-three per batch, depending on
the size of your pan. Fry for two minutes on each side until golden
brown – they puff up and float. 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, BUT make sure the oil temperature is
correct every time before you fry – if it is too high they will colour too
quickly and burn, and will be raw in the middle.
If it is too low the oil will be absorbed into the doughnut and it will
become greasy. Set aside to cool before filling.
To fill the doughnuts, make a hole in the crease of each one
(anywhere around the white line between the top and bottom). Fill a
piping bag with your desired filling and pipe into the doughnut until
swollen with pride. The doughnuts are best eaten straight away.
CRÈME PÂTISSIÈRE

Makes about 900g (45g filling each for 20 doughnuts).

INGREDIENTS

DRY WET

1 vanilla pod 500ml milk

125g caster sugar 6 egg Yolks
38g white flour 125g double cream
60g caster sugar (to be
added to the cream)

METHOD

Slit the vanilla pod open lengthways and scrape out the seeds.
Put the seeds, pod and milk into a heavy-based saucepan and
bring slowly to the boil, to infuse the vanilla.
Meanwhile, place the egg yolks and 125g of the sugar in a bowl
and mix together for a few seconds, then sift in the flour and
mix together.
Pour the boiling milk over the yolk mixture, whisking constantly
to prevent curdling, then return the mixture to the saucepan
and cook over a medium heat, whisking constantly for about 3
minutes, until nice and thick.
Pass through a fine sieve, then place a sheet of cling film on the
surface of the custard to prevent a skin forming (don’t forget to
keep your vanilla pod – wash and dry it to use again).
Leave the custard to cool, then refrigerate.
Whip the cream and remaining 60g of sugar together until
thick and fold into the chilled custard. You're ready to pipe!
CARAMEL CUSTARD

Makes about 1 litre (50g filling each for 20 doughnuts)

INGREDIENTS

DRY WET

250g caster sugar 500g full fat milk

30g soft light brown sugar 8 egg yolks
30g soft dark brown sugar 200g double cream
90g plain flour
2 tbsps dark brown sugar

METHOD

Put the 250g of caster sugar into a heavy-based saucepan and

let it dissolve slowly, then on a medium heat turn it into a dark
brown caramel (don’t go too far, or it will burn and become too
bitter; it should take approximately 20-30 minutes).
Once the right colour is reached, stop the caramel going any
further by taking the pan off the heat and adding the milk
(watch out, as it will spit and boil once the milk is added). Then
return it to a low heat and melt the caramel into the milk.
Meanwhile put the egg yolks and brown sugars into a bowl and
mix together for a few seconds. Then sift in the flour and mix
again.
Bring the milk just to the boil and pour over the yolk mixture,
whisking constantly to prevent curdling, then return the
mixture to the pan. Cook over a medium heat, whisking
constantly for about 4-5 minutes, until very thick.
Pass through a fine sieve and place a sheet of clingfilm on the
surface of the custard to prevent a skin forming.
Leave to cool, then refrigerate.
Whip the cream and the dark brown sugar together until thick
but not overwhipped and fold in the chilled custard.
RASPBERRY JAM

INGREDIENTS

DRY WET

500g raspberries 1 lemon, juiced

450g caster sugar
8g pectin powder
(optional)

METHOD

Put all of your jam ingredients in the saucepan, over a medium

heat stir the mixture together.
Once the sugar has dissolved bring to a boil and then simmer
for 5 minutes until thickened.
To test whether or not you jam has reached setting point, take a
teaspoon of jam and place it on a cold plate. Allow to cool, then
run your finger through and if it doesn't run back on to itself, the
setting point has been reached.
Alternatively, once the jam is boiling, use a digital thermometer
to measure the temperature until it reaches 104°C, when the
setting point is reached.
Take the pan off the heat and leave for 10 minutes, then whisk
the foam on the top back into the jam and pour into warmed,
sterilised jars.
WHAT TO BUY WHERE

FLOUR

We work with Marriage's millers who have supplied flour to our

bakeries since day one. Based in Chelmsford, Essex, Marriage's have
been growing, sourcing and milling flour for nearly two hundred
years. They work with farmers within a 30 mile radius of their mill,
not only does this mean they have incredibly close relationships
with their producers but it helps them and us to limit food miles
considerably.

You can buy Marriage's flour directly from us in our schools, shops
and online.

SHOP FLOUR LONDON DELIVERY

SHOP FLOUR NATIONWIDE DELIVERY

FRESH YEAST

One of the questions we get asked the most is where to purchase

fresh yeast from. We sell fresh yeast in our shops and through our
online shop. You can even order our very own rye starter Bruce...

SHOP FRESH YEAST LONDON DELIVERY

SHOP FRESH YEAST NATIONWIDE DELIVERY

The shelf life of refrigerated fresh yeast is typically about 2 weeks,

however refer to the Best Before date on your packaging for an
exact date.
BAKING EQUIPMENT

Over the years we have discovered which gadgets, tools

and utensils we and our visitors to the schools value most
in their baker's tool kit.

Working with fellow London brand Sous Chef we have created the
ultimate baking collection to arm you with all you need to continue
your baking journey at home.

You'll also find a number of essential and sometimes hard to find

baking ingredients we use in the bakery and in our workshops.

SHOP OUR BAKING COLLECTION HERE

RECOMMENDED READING

Since publishing our first cookbook, Bread Ahead Baking School

we have also published a series of E books filled with Bread Ahead
classics.

You can find our titles here: BREAD AHEAD BOOKS