Mini doughnuts with mincemeat filling Recipe

Little deep fried doughnut balls with a classic mince pie filling piped in while nice and warm.

  • Preparation
    2hrs
  • Cooking time
    10mins
  • Rest time
    2mins
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Ingredients

Pour pieces
  • For the batter
  • Strong white bread flour : 500 g
  • Dried yeast : 10 g
  • Maldon salt : 7 g
  • Caster sugar : 40 g
  • Unsalted butter : 80 g
  • Whole egg(s) : 2 whole
  • Semi-skimmed milk : 150 ml

Method

  • ETAPE 1

    In a machine use the dough hook attachment and add the flour, salt and caster sugar. Turn on to a low speed for a minute so all the dry ingredients are well mixed together. Dice the cold butter and add until fine breadcrumbs are formed. Warm the milk and put the yeast in to dissolve, then start to add to the dry mix, followed by the eggs. Gradually turn the speed of the blender to full speed and work for a few minutes. Turn off, cover with a damp cloth and rest for 10 minutes. Turn out onto a floured surface and knead for a minute or 2 before forming a ball and placing it back in the bowl. Cover again and rest for 1 hour until doubled in size. Turn back out onto the work surface and cut into 30g balls. Roll and place onto an oiled tray. Oil a long sheet of cling film and cover for the final prove.

  • ETAPE 2

    Deep fry at 180'C for 1 minute on each side. Remove with a slotted spoon and place on some kitchen paper to remove any excess oil

  • ETAPE 3

    Roll in caster sugar

Chef's tip

«Buy a good quality mince pie filling and poke a hole in the side of the doughnut for piping in.»

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