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

Serves 6-8

Dish by Ori Goldberg

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!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!