Three deliciously good doughnut recipes

Gousto has put together recipes for you to be able to create the sweet treat at home.

Doughnuts
Doughnuts

From vegan baked apple doughnuts to raspberry chia jam-filled doughnuts, find out how below.

Vegan baked apple doughnuts

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Serves 8

Cook Time: Under 1 hour

Ingredients

2 large apples

1 tbsp chia seeds

Vegetable oil to grease pan

120g self raising flour

110g caster sugar

Pinch of salt

½ tsp ground cinnamon

Pinch of nutmeg – optional

65ml almond milk

1 tsp vanilla extract

50g caster sugar

1 tsp cinnamon

Method

Step 1:Preheat oven to Gas Mark 4/175C/155C fan. Peel and roughly chop apples into small pieces and place on a lined baking tray. Bake for 20 minutes until soft. Mix chia seeds with 2 tbsp water. Set to one side. Once the apples are cooked, tip onto a chopping board, cool for a minute, then roughly chop until most of the apples are about 3-5mm.

Step 2: Grease doughnut pan with a little oil. Mix together dry ingredients in a large bowl. Add baked apples to dry ingredients, along with chia seeds, almond milk and vanilla extract. Mix together with a wooden spoon until smooth.

Step 3: Using a spoon or a piping bag, pour the mixture into the tin rings. Make sure they’re only ¾ full. This gives them room to rise. Tap the tin a couple of times on the counter, releasing any trapped air bubbles. Bake in the middle of the oven for 13-15 minutes, until risen. Remove, and allow to cool in the tin for 15 minutes, pulling away from the tin edges as they cool.

Step 4: Mix the remaining caster sugar and cinnamon on a plate. Remove the doughnuts from the pan and coat in the cinnamon sugar. Top tip – if the doughnuts are sticking in the middle, use a toothpick to loosen from the tin. They should then lift out easily. Serve fresh.

Peaches and custard doughnuts

Serves 20

Cook time: 7hrs+

Special Equipment: Stand mixer, candy thermometer and piping bags

Ingredients

For the doughnuts:

50ml milk

7g sachet fast action yeast

500g strong white bread flour

50g caster sugar

1 tsp sea salt

50ml peach Dash water (My secret ingredient for fruity, extra light and airy dough)

1 tsp vanilla extract

3 eggs

125g unsalted butter, room temperature

2L vegetable oil

50g caster sugar to dust.

For the Crème Patisserie:

4 egg yolks

60g caster sugar

25g plain flour

10g corn flour

280ml milk

1 tsp vanilla extract

For the peach filling:

5 peaches, halved and stones removed

2 tbsp caster sugar

1 tsp fresh thyme leaves, optional

-or-

1 can of peaches in juice

Method

Make the doughnuts:

Step 1: Heat milk in the microwave at 10 second intervals, until warm but not hot. Add yeast sachet and set aside for 10 minutes until foamy. Add flour and caster sugar to the bowl of a stand mixer with a dough hook and mix briefly until combined. Add yeast mixture, Dash water, vanilla extract and eggs. Knead for 10 mins until smooth.

Step 2: With the mixer running, add butter a spoonful at a time. Beat ‘til combined. After the dough has loosened, stop and remove machine from hook. Add a few spoonfuls of butter, restart, repeat until butter is fully incorporated. Knead for 6 mins until the dough is smooth and shiny.

Step 3: Lightly oil a bowl and carefully transfer dough. Cover with a tea towel and leave in a warm place for an hour, until the dough has doubled. Once risen, use lightly oiled hands to make 20 even size balls (approx 45g). Leave to rise on oiled parchment on a lightly oiled baking tray for up to 4 hours, until doubled in size again.

Step 4: Heat oil in a heavy-based, lidded saucepan over a medium-low heat. Carefully lower in doughnuts. Fry in batches for 2 mins each side until dark golden brown. Carefully place doughnuts on a baking sheet lined cooling rack to drain any excess oil. Dust with caster sugar.

Step 5: Once cooled, fill half of the piping bag with creme patissiere. Run your fingers along the bag’s seam, fill other half with peach puree. Skewer a hole in your doughnut, snip a small hole in the piping bag and pipe!

Crème patisserie (make while dough rises)

Step 1: Whisk egg yolks and sugar for 2 mins until thick and foamy. Mix in flour and cornflour.

Step 2: Heat milk in a saucepan over medium until simmering. Pour ? into the egg mixture. Whisk until combined. Add the rest of the milk, whisk. Return mixture to the pan and heat on medium, whisking until custard like.

Step 3: Pour into a bowl and cover with cling film to prevent skin forming. Cool before filling the doughnuts.

Fragrant peach puree (make while creme patissiere cools)

Step 1: (Skip if using tinned peaches)

Preheat oven to gas mark 7/220C/200C fan. Put peach halves cut side down on a baking tray. Sprinkle with sugar and thyme. Bake for 15-20 minutes until softened and caramelised. Remove from oven. Cool.

Step 2: Peel skin from roasted peaches. Pulse in blender until pureed.

Raspberry chia jam-filled doughnuts

Serves 20

Cook time: 7hrs+

Special Equipment: Stand mixer, candy thermometer and piping bags

Ingredients

50ml milk

7g sachet fast action yeast

500g strong white bread flour

50g caster sugar

1 tsp sea salt

50ml raspberry Dash water (My secret ingredient for fruity, extra light and airy dough)

1 tsp vanilla extract

3 eggs

125g unsalted butter, softened to room temperature

2L vegetable oil

For the raspberry jam:

500g raspberries

2 tbsp chia seeds

3-5 tbsp honey – to taste

Method

Make the doughnuts:

Step 1: Heat milk in the microwave at 10 second intervals, until warm but not hot. Add yeast sachet and set aside for 10 minutes until foamy. Add flour and caster sugar to the bowl of a stand mixer with a dough hook and mix briefly until combined. Add yeast mixture, Dash water, vanilla extract and eggs. Knead for 10 mins until smooth.

Step 2: With the mixer running, add butter a spoonful at a time. Beat ‘til combined. After the dough has loosened, stop and remove machine from hook. Add a few spoonfuls of butter, restart, repeat until butter is fully incorporated. Knead for 6 mins until the dough is smooth and shiny.

Step 3: Lightly oil a bowl and carefully transfer dough. Cover with a tea towel and leave in a warm place for an hour, until the dough has doubled. Once risen, use lightly oiled hands to make 20 even size balls (approx 45g). Leave to rise on oiled parchment on a lightly oiled baking tray for up to 4 hours, until doubled in size again.

Step 4: Heat oil in a heavy-based, lidded saucepan over a medium-low heat. Carefully lower in doughnuts. Fry in batches for 2 mins each side until dark golden brown. Carefully place doughnuts on a baking sheet lined cooling rack to drain any excess oil. Dust with caster sugar.

Step 5: Once cooled, fill half of the piping bag with creme patissiere. Run your fingers along the bag’s seam, fill other half with peach puree. Skewer a hole in your doughnut, snip a small hole in the piping bag and pipe!

Rasberry chia jam (Make while dough is rising)

Step 1: Wash raspberries and add to a pan over a medium-low heat with honey. Simmer for 5 mins until fruit starts to break down and release juice.

Step 2: Stir and lightly crush the fruit. Add chia seeds and stir, simmering over a low heat for 10 mins until chia has swollen and absorbed the liquid. Its consistency should be jam like.

Step 3: Cool, then decant into a piping bag, ready to fill your doughnuts.

Recipes courtesy of Gousto.co.uk