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James Martin's pistachio doughnuts with chocolate sauce
Makes 12 Cakes, Bread and Pastries
Ingredients
- vegetable oil, for deep-frying
- 100g caster sugar
For the doughnuts
- 300ml full-fat milk
- 500g strong white bread flour
- 75g caster sugar
- 5g table salt
- 14g fresh yeast
- 1 egg, beaten
- 50g butter, softened
For the syrup
- 300g caster sugar
For the sauce
- 100g chocolate
- 100ml double cream
- 25g butter
To decorate
- 100g pistachios, chopped
Method
In a large bowl, mix together all the ingredients for the doughnuts until you have a smooth batter. Cover the bowl with cling film or a clean tea towel and leave to prove somewhere warm for 2 hours.
To make the syrup, put the sugar into a pan with 200ml water, bring to the boil, then leave to cool.
Fill a deep-fat fryer with oil or pour around 1 litre oil into a large saucepan and heat to 150C.
Divide the dough into 12 equal-sized pieces, rolling each into a ball. In batches, carefully lower the dough balls into the oil and fry for 3–4 minutes, turning occasionally.
Remove and drain on kitchen paper before rolling in the caster sugar.
To make the sauce, put the chocolate and cream in a pan and whisk together over a medium heat, until smooth, then whisk in the butter.
To serve, arrange the doughnuts on a platter or pile them into a serving bowl, spoon over the syrup, followed by the chocolate sauce and sprinkle over the pistachios.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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