Date posted: 21/03/2019

Egg & bacon doughnuts

  • Serves 20
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Bread flour 500g
Packet quick active yeast 1 (7g)
Water 150ml
Everyday Favourites free range medium eggs 4
Caster sugar 40g
Everyday Favourites salt 1g
Everyday Favourites unsalted butter (soft) 125g
Everyday Favourites free range medium eggs 4
Everyday Favourites mayonnaise
Celery salt 2 tsps
Grated parmesan cheese 100g
Bacon chips 50g


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  For the dough:
  1. Put all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 minutes or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 minute.
  2. Start the mixer up again on a medium speed and slowly add the butter to the dough – about 25g at a time. Once it is all incorporated, mix on high speed for 5 minutes until the dough is glossy, smooth and very elastic when pulled.
  3. Cover the bowl with cling film or a clean tea towel and leave to prove until it has doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
  4. The next day, take the dough out of the fridge and cut it into 50g pieces.
  5. Roll the dough pieces into a bun shape and place them on a floured baking tray, leaving plenty of room between them to prevent them sticking together while they prove.
  6. Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180ºC.
  7. When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer.
  8. Fry for 2 minutes on each side until golden brown.
  9. Remove the doughnuts from the fryer and place them on kitchen paper.
  10. Toss the doughnuts in the celery salt and parmesan mix.
  1. Make an egg mayonnaise in the normal way but making sure the egg is well chopped as it will need to be pipped.
  2. To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
  3. Fill a piping bag with the egg mayonnaise and pipe into the doughnut - aim to get 30g.
  4. Finish with more piped egg mayonnaise on the top and sprinkle with some bacon flakes.
  5. These are best eaten on the day you make them.
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