Paul Hollywoods Jam Custard Doughnuts Recipes

PAUL HOLLYWOOD'S ICED BUNS

Steps:

• Heat the oven to 210°C/190°C fan/415°F/Gas 7. To make the dough, place all the dry ingredients into the bowl of the stand mixer fitted with a dough hook attachment. Add the milk, beaten egg, softened butter and half of the water, then mix until the dough comes together. Slowly add the remaining water to form a sticky dough. Mix on high for 8 minutes until the dough is smooth and elastic. Using a dough scraper, place the dough in an oiled bowl and leave to prove for 45 minutes or until just doubled in size.
• Meanwhile make the jam. Put a small saucer in the freezer. Add chopped strawberries, sugar, lemon zest and lemon juice to a pan and place over a medium heat. Cook for about 5 minutes until the strawberries are soft and the juices run. Mash slightly. Bring to the boil and boil for 5-7 minutes. Spoon a thin layer of jam on to the cold saucer and push with your finger, if it wrinkles and does not flood the gap, it is ready. If not, put the pan back on the heat and boil for an additional 1-2 minutes and test again. Once ready, transfer to a bowl to cool.
• Turn the dough out onto a lightly floured surface and knock back. Knead for 2 minutes minutes until smooth. Divide the dough into 6 pieces, then roll into balls and shape into fingers about 12-13cm long. Place the dough fingers in a line on an oiled baking sheet, leaving space between so that they just touch each other when risen. Place the tray in a proving bag and set aside in a warm place for 30 minutes.
• For the icing, place the fondant icing sugar in a bowl and gradually whisk in a tablespoon of water at a time to create a thick paste, beating out any lumps. Add the yellow food colouring and whisk to create a uniform coloured icing.
• Once the dough fingers have proved, bake for 10 minutes or until golden brown. Set aside to cool.
• For the Chantilly, whisk the cream, icing sugar and vanilla together to soft peaks. Spoon into a piping bag fitted with a medium star nozzle.
• Slice each finger horizontally creating an even top and bottom and spread a layer of jam on the bottom half of each bun. Pipe cream in rosettes on top. Dip the top of the fingers into the icing, holding it upside down to let any excess fall away.
• Smooth the icing over the bun with your finger, then top with sugar sprinkles. Leave to set for a few minutes on a wire rack, then gently place the top of each bun over the filling and serve.

JAM DOUGHNUTS

Steps:

• Put 150g water and 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 mins 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 min.
• Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it's all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
• Cover the bowl with cling film or a clean tea towel and leave to prove until it's doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
• The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
• Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
• 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 180C. Read our guide on how to deep-fry safely for more essential information.
• 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 or pan.
• Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
• Remove the doughnuts from the fryer and place them on kitchen paper.
• Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it's too high, they will burn and be raw in the middle; if it's too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
• 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.
• Fill a piping bag with jam and pipe into the doughnut until nicely swollen - about 1 tbsp per doughnut. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.

CHEF JOHN'S BOSTON CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.