Miso Sticky Toffee Pudding Doughnuts
If a sticky toffee pudding gets your heart racing, you won't be able to control yourself when you take a bite of these miso sticky toffee pudding doughnuts!
Done in 4 hours
Ingredients
Doughnuts:
500gstrong bread flour
1large egg
145gmilk, room temperature
100gwater, room temperature
7g yeast
75gsugar
8gsalt
100gbutter, cubed and room temperature
Sticky toffee pudding filling:
400g caster sugar
200gdark muscovado sugar
120gbutter
600mldouble cream
400g medjool dates, pitted
1 tspvanilla extract
pinch of salt
2 tspmiso paste
Fluffy fresh doughnuts, covered in sugar, and filled till they're on the verge of exploding with sticky toffee pudding, and for that extra kick of flavour, we're adding miso... because why not!!
Method
To make the dough, add all your wet ingredients, as well as the yeast, and mix together. Into this, add your dry ingredients, starting with flour, then sugar and salt. Start kneading for about 10 to 12 minutes, before adding the butter, a cube at a time. The total knead time should be around 20 minutes. Cover and let to prove for an hour or until doubled in size.
To make the sticky toffee filling, start by making a caramel by melting the sugars, on low heat, until a caramel forms. Add the butter, whisk and add the cream. Pour this into a blender with the dates, vanilla extract, salt and miso. Place in a piping bag once cool ready for use!
Once the dough has doubled in size, break it down into 100g balls, and leave to prove again for 30 mins to 1 hour, or until doubled in size. Heat frying oil to 170°c, and fry for 4 minutes on each side.
Once cooked, drain off the excess oil, and cover in sugar, before making a whole in the side of the doughnuts, and filling with our sticky toffee filling.
All that’s left to do is enjoy!
