Fudge Doughnuts
I think you need to prepare yourself for this one.
I like to think that we’re doing a decent job of teaching our children the value of healthy eating but also the importance of getting creative and having something sweet for no reason. Time in the kitchen is the best time.
Every now and then we get an idea and we’ll run with it.
Fudge doughnuts come as a result of my daughter’s love of baking, my fudge being in constant supply and handy cooking gadgets found around the kitchen.
Not many days go by when my children don’t request to do some baking. They have a few favourite cookbooks they head straight for like The Great British Bake Off and Baking Made Easy by Lorraine Pascale.
This recipe for doughnuts is by Lorraine Pascale from her Baking Made Easy book.
Making doughnuts is a first for us all. Me being me, I obviously ditched the jam in place for fudge!
Firstly they are super easy and fun to make, and secondly the chances are that you already have these ingredients in your kitchen.
Fudge doughnuts are crispy around the edges, but the middle is nice and soft with pools of melted fudge. Perfect for sharing or keeping all to yourself.
Ingredients
210ml milk
15g unsalted butter
1 egg
150g strong white bread flour
200g plain flour
1 x 7g sachet fast action yeast
2 tbsp soft light brown sugar
¼ tsp salt
1tsp ground cinnamon
Squeeze of lemon juice
1 litre vegetable oil for deep frying
For the filling
250g Upper Oaks fudge – flavour of your choice
200ml cream or milk
Coating
100g caster sugar
1tbsp ground cinnamon
Equipment
BBQ marinade syringe OR
Piping bag with a nozzle
Method
- Gently heat the milk in a saucepan until warm. Add the butter and continue to heat until melted.
- Remove the pan from the heat and beat in the egg.
- Mix the flours, yeast, sugar, salt and cinnamon.
- Make a hole in the centre, add the milk mixture and lemon juice to make a soft but not sticky dough.
- Knead on a floured surface for 10 minutes.
- Pull off small pieces of dough the size of 2p coin and roll into a ball, place on a baking tray. Repeat until you have approx. 40 balls.
- Cover the tray loosely with oiled cling film to make it airtight. Leave in a warm place for 45 minutes, or until they have increased in size.
- Put the sugar and cinnamon in a large bowl ready for coating after cooking.
- Heat the oil in a medium deep pan. It can take 5 minutes for the oil to reach the correct temperature.
- Once the oil is hot enough, lower one or two doughnuts in to the oil and deep fry until golden. The recipe states 50 seconds but for us it only took 20 seconds.
- Using a slotted spoon, remove from the oil, drain on kitchen paper the toss into the sugar and cinnamon coating and leave to cool.
- Repeat.
- For the filling, place the fudge along with the cream or milk into a sauce pan on a medium heat.
- Stir whilst the fudge melts and combines with the cream or milk to make your doughnut filling.
- We raided John’s BBQ set for the marinade syringe, filled it will the melted fudge, pierced the doughnut and left a generous dollop of fudge inside.
If you give it a whirl, and you should, then please let me know what you think.
For more ways to enjoy your fudge, have a browse of our news page, and to see more pictures of the fudge-making process, visit my Upper Oaks Instagram page.
