#GreatBloggersBakeOff2014 Week Eight: Advanced Dough

Monday 29 September 2014 by

Week Eight: Advanced Dough

Gluten free lemon-filled blueberry doughnuts

#GreatBloggersBakeOff2014

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

I wasn’t entirely sure that I was going to make it this week – poleaxed by a cold and cough mid-week, I wasn’t really up for baking, especially something as complicated as advanced dough. But watching the doughnuts made me hungry, and by the time the weekend arrived, I was willing to give it a go. Googling gluten free options, there didn’t seem to be many exciting flavours, and – more often than not – they were ringed doughnuts, not the fun kind with fillings. But I found plenty of mention of blueberry and lemon, so thought I would try that! I tried a bit of an amalgamation of varying recipes, including using a basic yeast-raised recipe from Gluten Free on a Shoestring (the only changes I made was to switch baking powder in for baking soda and cream of tartar – though if you want to use them, it’s a ¼ teaspoon of each), then finding other recipes to blend together.

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

You will need:

  • Bowl
  • Whisk
  • Stand mixer (if you have one)
  • Baking tray
  • Parchment paper
  • 2 saucepans
  • Heavy-bottomed pan
  • Slotted spoon
  • Wire rack
  • Pastry bag with large star tip

Ingredients:

  • Oil for frying

For the doughnuts (adapted from Gluten Free on a Shoestring)

  • 350g plain gluten-free flour
  • 1½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp baking powder
  • 50g sugar
  • 2½ tsp instant yeast
  • ½ tsp ground nutmeg
  • 1 tsp apple cider vinegar
  • 1 extra-large egg plus 1 extra-large egg white
  • 250ml full fat or semi-skimmed milk
  • 60g unsalted butter
  • 100-150g blueberries (fresh or frozen)

For the lemon curd filling

  • 225g caster sugar
  • 65g cornflour
  • 125ml lemon juice
  • 300ml water
  • 2 tsp finely grated lemon rind (about 1 lemon)
  • 3 egg yolks
  • 60g butter

How to make it:

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut, Lemon curd

First, make the curd and set aside in the fridge to cool. To do this, simply combine the sugar and cornflour in a saucepan and gradually add the lemon juice and water while stirring.

Once the mixture is smooth, put over a medium heat and stir continuously for 3-4 minutes until it boils and thickens. Reduce the heat and cook for another 30 seconds, still stirring. Remove from the heat, add the lemon rind, egg yolks and butter. Keep stirring until the butter has melted and is well combined. Remove from heat and set aside to cool. Once cool enough, pop in the fridge.

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

Now for the doughnuts. In a bowl, whisk together the flour, xanthan gum, salt, baking powder and sugar. Once well-combined, add the yeast and nutmeg, and whisk again. Finally, add the eggs and vinegar and whisk.

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

In a saucepan, heat the butter and milk until the butter is melted and the milk beings to simmer. Remove from the heat and leave to cool a bit. It should still be slightly warm in order to activate the yeast, but not too hot to handle.

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

Add the butter and milk to the dry mix in a slow, steady flow, mixing all the while (this is where you will love your stand mixer if you have one). The mix will be quite wet, so add a couple of tablespoons of flour (on at a time!) as you keep mixing until it starts to come together (but it should still be quite wet and sticky). Add the blueberries and combine.

Line a baking tray with parchment paper, then tip out the dough on a separate piece of lightly-floured parchment paper and sprinkle with more flour in order to roll in to balls (flour your hands well to get the balls rolled). You should get anything between 10 and 15. Once rolled, flatten slightly to disk shapes.

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

On the baking tray, place the disks with space between, spray with water, cover and leave to prove in a warm area until they are about 1 ½ times their original size (an hour or so should do it).

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

In a large heavy-bottomed pot, heat at least 2 inches of oil. Gluten Free on a Shoestring recommends the stale bread trick* to get it to the right temperature and ready to use. Once the oil is hot enough, drop in your doughnuts one or two at a time. They will probably only need a minute either side until golden brown (they should have a pale ring around the middle). Using a slotted spoon, take them out and leave them to cool on a rack with paper towels to soak up the excess oil.

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

The doughnuts must be totally cool in order to fill. Put your curd in a pastry bag with a large star tip, then poke the end in to the doughnut about halfway. Squeeze gently (you don’t want to over-fill) and slowly remove the tip as you fill.

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

For the final look, you can give the doughnuts a generous sprinkle of sugar (icing sugar will do)

The verdict:

So this is a massive faff to do – as you can tell from the ridiculous number of stages to make it all. But doughnuts are always worth the effort if they taste good, and with a winning combination of lemon and blueberry, how could this go wrong… right!? (Also, if you make as much curd as I did, you’re going to have extra for toast). The curd itself is dead easy to make within minutes, but does take some time to cool, so you could even get away with making it the day before.

As for the doughnuts, well, I never have problems with yeast and proving! Despite the fact I don’t have a stand mixer, so my poor hands suffered, the dough was pretty easy to make. I was worried I had added too much flour, so watched closely with the prove, but it seemed to go okay, the 10 doughnuts I made rising to the right size after an hour. Even the frying at the end was simple (does this all sound too easy to you too?)

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

The hardest part was adding the lemon curd. It’s a delicate operation to squeeze it in the doughnut, and from the 10 I began with, I’m not ashamed to admit that a few were unworthy of photos!

The taste itself was amazing – the burst of the blueberry in the dough and the bitter lemon in the middle was delicious. The dough itself was clearly gluten free (a heavier dough than the light and fluffy doughnuts you might be familiar with) but edible and impressively more-ish. I might have to work on the presentation skills (again)… not much a of a star baker performance (though arguably I would win on taste if you could taste these photos).

They didn’t last long.

GBBO, Great Bloggers Bake Off, Gluten free, Baking, Lemon and blueberry doughnut

Week Eight: Success

*The stale bread trick is to drop stale bread in to the oil to both check the heat and “dirty” the oil. The first couple of lumps will come out black, then once the bread comes out a golden colour, you’ll know the oil is ready.

Want to bake along with GBBO and the Great Bloggers Bake Off? Head over to Mummy Mishap to find out more…

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3 Comments

  1. i love the idea of having lemon curd filled doughnuts with blueberries yum ! i think these look great considering all the stages involved! i would love to have sampled one x
    thanks for joining in x

  2. Heavenly! They look soooo good. Wish I’d read your post before cooking my cronuts, could have done with your stale bread trick!

    • Fran

      It’s a Gluten Free on a Shoestring trick… I wouldn’t have known to do it otherwise!

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