Mango Crème Patisserie Doughnuts with Vanilla Chai Sugar

Mango Crème Patisserie Doughnuts with Vanilla Chai SugarMakes: 16 Doughnuts

Ingredients:

For the doughnuts
7g active dry yeast
50ml warm water
A pinch of sugar
200ml milk
50g unsalted butter
1 large egg beaten
40g caster sugar
A big pinch of salt
Seeds from 5 cardamom pods, crushed
¼ teaspoon cinnamon
A good grating of nutmeg
500g plain flour
oil for frying

For the mango crème patisserie
3 egg yolks
50g caster sugar
25g plain flour
25g cornflour
350ml whole milk
100ml alphonso mango pulp
a squeeze of lime juice

For Rolling
50g sugar
The zest of one lime
The contents from 2 Tea India Vanilla Chai teabags

Method:

1. The day before cooking the doughnuts, mix the sugar for rolling with the lime zest and Tea India Vanilla Chai tea leaves. Leave in an airtight jar so the flavours can really infuse the sugar.
To make the doughnuts…
1. Pour the dry yeast onto the 50ml of warm water. Add a big pinch of sugar and let it froth up for 10 minutes.
2. Meanwhile, heat the milk and butter in a small pan. Pour the cooled milk and butter into the bowl of a mixer and add the yeast mix.
3. Add the beaten egg, sugar, salt, crushed cardamom, cinnamon and nutmeg and mix well.
4. Add the flour a little at a time and knead using a dough hook for 5 minutes until the mixture comes together and is not sticky anymore.
5. Turn out the mixture into a well-oiled bowl, cover with cling film and leave to rise for one hour – it should double in size.
6. Turn the dough out onto a floured surface and divide into 16 equal portions. Roll into balls and place onto a floured baking sheet. Cover with cling film and leave to prove for half an hour.
To make the crème patisserie…
1. Whisk together the eggs and sugar and then sift in the plain four and corn flour and mix well until you have a smooth paste.
2. In the meantime, heat the milk to a gentle simmer. Slowly add the warmed milk to the egg mixture a little at a time, whisking all of the time.
3. Pour the custard mix back into the saucepan and bring to the boil whisking all of the time. Continue whisking for a minute, once it has thickened remove from the heat.
4. Once cooled stir in the mango pulp and lime juice.
To cook the doughnuts…
1. Heat the oil in a deep pan until it reaches 160°C. Drop in the doughnuts gently, a few at a time, and fry for 5 minutes untill golden brown. Remove with a slotted spoon and drain on kitchen paper. Roll the hot doughnuts in the sugar, lime and tea mix.
2. Fill a piping bag with the prepared mango crème patisserie. Pierce the bottom of the doughnuts with the nozzle and squeeze in the cream. I like to serve them piled high on a plate like profiteroles.

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