Paul’s Chocolate & Raspberry Doughnuts

Chocolate-Raspberry-Dnoughnuts

This chocolate raspberry doughnut recipe is Paul's interpretation of the showstopper challenge in the Advanced Dough episode of Season 1 of The Great British Baking Show. It is explained in further detail by Paul in Season 1 Masterclass: Part 4.

Yield: 18 doughnuts

Ingredients

  • 250g strong white bread flour, plus extra for dusting
  • 4g salt
  • 25g caster sugar, plus extra for rolling
  • 5g instant yeast
  • 70ml warm full-fat milk
  • 2 large eggs
  • 125g unsalted butter, softened
  • 9 large raspberries
  • 100g plain chocolate, 36% cocoa solids, broken into 9 squares
  • sunflower oil for deep-fat frying
  • To decorate:
  • 50g white chocolate, melted
  • 50g dark chocolate, melted

Directions

  1. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes, then on a medium speed for a further 6 – 8 minutes, until you have a soft, glossy, elastic dough.
  2. Add the softened butter and continue to mix for a further 4 – 5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very soft.
  3. Tip the dough into a plastic bowl, cover and chill overnight or for at least 7 hours, until it is firmed up and you are able to shape it.
  4. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
  5. Divide the dough into 18 equal portions (approx. 30g each) and flatten each out slightly. Place a piece of chocolate or a raspberry in the center of each piece of dough. Gently fold the dough up and over the raspberry or square of chocolate and shape each portion into a ball. Place on a large baking tray in a plastic bag and leave to prove for 20 minutes.
  6. Preheat a deep fat fryer, filled with sunflower oil, to 340F. Lower the chocolate doughnuts carefully into the fryer, cooking each side for about 3 minutes, until golden brown. Remove from the fryer, drain on kitchen paper and leave to cool.
  7. Lower the raspberry doughnuts carefully into the fryer, cooking each side for about 3 minutes, until golden brown Remove from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool
  8. Spoon the melted dark and melted white chocolate into two, small, disposable piping bags. Snip off the ends and using the dark chocolate, pipe a zig zag pattern over each chocolate doughnut. Repeat with the white chocolate and leave to set.

Tips/Techniques

Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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