Godminster Black Truffle Doughnuts

With thanks to award-winning chef, Steve James, www.stevejamesltd.com.

 

Godminster Truffle Doughnuts

Makes approx. 10 doughnuts
Godminster Black Truffle Bechamel Sauce
200ml milk (full fat or semi-skimmed)
Good grating of nutmeg
2 bay leaves
Quarter of an onion, peeled
60g unsalted butter
60g plain flour
200ml double cream
100g Godminster Black Truffle Vintage Cheddar, finely grated

 

Doughnut Dough
250g plain flour
25g caster sugar
30g unsalted butter
1 large egg
7g fast action yeast
6g flaked sea salt
75g milk warmed (semi skimmed or full fat)
65g room temperature water
20g of Godminster Black Truffle Vintage Organic Cheddar to finish

Godminster Truffle Doughnuts

Godminster Black Truffle Béchamel Sauce

To make the béchamel, bring the milk, nutmeg, bay leaf and onion quarter in a small pan and bring to a simmer. Set this aside to infuse for 10 minutes.

After the ten minutes has passed, melt the butter in a clean sauce pan over a medium heat. Stir in the flour. Cook this for one minute. Strain the milk mixture and gradually whisk the milk into the flour and butter. Cook until thick. Add the Godminster Black Truffle Vintage Organic Cheddar and stir through till melted. Whisk in the double cream and pour onto a shallow baking tray and put in the fridge to set. Be sure to cover with an oiled piece of cling film to avoid a skin on top.

After the sauce has set, use wet hands to roll the mixture into small balls, about the size of a large raspberry. Place these in the freezer whilst you make the dough.
N.B This will make more sauce than you will need but you can keep the sauce balled in the freezer ready for the next time.

 

Doughnut Dough

Add all ingredients to the bowl of a stand mixer fitted with a dough hook. With the mixer on medium, leave the ingredients to come together and knead for 10 minutes. Once the ten minutes is over cover the bowl with a damp tea towel. Leave to prove for one hour in a warm area.

When the dough has finished proving, knock back the dough and divide into pieces approximately 50g in weight each. Using floured hand spread the dough into flat circles. Place one piece of frozen béchamel inside and wrap the dough around, pinching the bottom to seal and then roll into your hands to make into a ball. Place on a floured baking tray and cover again with a damp tea towel to prove for 1 hour in a warm place.

Halfway through this time, either get your deep fryer or a deep heavy based pan and bring the oil to 180c. Place the doughnuts in and fry for approximately 3 minutes until a deep golden brown, turn over and cook for another 3 minutes. Depending on the size of your pan/fryer you may need to do this in batches. Remove from the fryer and drain on some kitchen paper. Stack on a board and finish by finely grating over the Godminster Black Truffle Vintage Organic Cheddar.

 

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