Guinness Doughnuts

Celebrate St. Patrick's day in style with our cute little Guinness doughnuts.

Done in 2 hours

Serves 14

Dish by Hugh Woodward

Ingredients

450gplain flour

50gcocoa powder

1 tspbaking powder

50gcaster sugar

1 tbspfood grade charcoal (optional)

200gunsalted butter

2 eggs

150mlGuinness/stout

2 litreoil

mascarpone filling:

300mldouble cream

200gmascarpone

50gsugar

3 tbspgranulated sugar

4 or 5crushed oreos

These are basically a sort of brioche doughnut version of everyone's favourite stout cake. We've even stuffed them with a sweetened mascarpone cream. Give them a try - you won't regret it!

Method

Whisk the flour, cocoa powder, baking powder, caster sugar. If you want your doughnuts to be jet black, like a Guinness!

Rub the butter into the mixture until it resembles fine bread crumbs, then mix in the eggs and the Guinness or other stout. Give it a knead for around 5 minutes, then leave it to rise until doubled in size.

Punch it down and divide into 14 or so even sized balls. Roll them on a floured surface to make them taught and round. Let them rise for around 1 - 2 hours, until doubled in size but not sagging.

Heat the oil until it's around 170°C. Fry the doughnuts in batches, keeping a watchful eye on the temperature - as the doughnuts are so dark it's hard to tell if they are burning. Flip them after 3 minutes and cook for another 3 mins on the other side. Remove and toss them through the sugar.

Whip together the cream, sugar and mascarpone. Pipe this into the middle and scatter with Oreo crumbs.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.