This is it. The big one. Perhaps the pinnacle of my baking ambitions at this moment in time. Yep, doughnuts. It isn’t as if they’re the most difficult or fiddly recipe I’ve ever seen, but since watching the jam doughnut technical challenge a few series ago of The Great British Bake Off, it’s just become something I really want to master.
So how did they turn out? Well, as you can see from this photo, they look smashing. Round, equally sized, plump balls of dough with raspberry jam ensconced in the centre, ready to slide down your chin as you inevitably bite into the wrong end.
When they were all sugar-coated (in the best and worst sense of the phrase, as it turns out), my boyfriend took a sizeable bite out of the first doughnut. And promptly spat it right back out again. Oh the disappointment! Now I begin to understand Ian’s reaction to the recent #bincident or #bingate scandal, as some tweeters named it, on last week’s GBBO. They were all, without exception, completely raw inside. If you’ve never eaten a mouthful of raw dough, don’t. Especially if it contains jam. Very slimy and unpleasant. I comforted myself by nibbling round the edges of the offending articles – about a 1cm margin was the only edible section of the whole thing.
Well, we live and learn. Tomorrow or Friday I plan to stage a second attempt – my dough, as far as I could tell, was pretty much spot on as it proved nicely both times and was the right elastic consistency. I’m 99% sure that the problem was the oil temperature – I don’t have a cooking thermometer so was dropping cubes of bread into the oil and counting how many seconds it took to brown, according to Mary’s instructions (I am referring of course to Ms Berry’s Baking Bible with which regular readers will be very familiar by now) which was quite an inexact science…see what I did there?
So, tune in sometime in the not-too-distant future to hear a glowing account of how my second batch of jam doughnuts were the food of the gods, fit for a king, fit for Paul Hollywood even. Or not. Only time will tell… Til next time x