Dessert: Saffron Doughnuts Filled with Trewithen Clotted Cream AND Orange Custard
Makes 12 medium sized doughnuts
For the doughnut dough
- 250g organic white flour
- 30g caster sugar and loads more
- 5g Cornish sea salt
- 1 tbsp sourdough starter (optional)
- 8g fresh OR 4g active dried yeast
- 2 eggs
- Zest of ½ lemon
- Zest of ½ orange
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 80ml Trewithen whole milk
- ¼ tsp saffron strands
- 65g softened Trewithen butter
- Sunflower oil for deep frying
For the custard
- 1 vanilla pod
- 500ml Trewithen whole milk
- 2 tbsp Trewithen clotted cream
- 6 free range egg yolks
- 65g caster sugar
- 40g plain flour
- 1 star anise
- Zest of ½ orange
- 2 oranges, segmented
- 2 cloves, ground to a powder
- 100g caster sugar
- 20g Trewithen butter, chilled
- 100g 70% dark chocolate
- Infuse your milk over a low heat with the saffron strands. Leave to cool, then add to a mixing bowl with all the dough ingredients except the butter.
- Knead the dough for about 5 mins then add half of the butter. Your dough may be a little wet, but that’s not a bad thing! Repeat the process. Knead for a further 5 minutes until your dough is elastic and glossy.
- Place your ball of dough into a big mixing bowl, sprinkle with flour and cover with a tea towel. Leave in the fridge overnight.
- In the morning, remove the dough from the fridge and put it somewhere warm for approx 3 hours to rise.
- When the dough has expanded to about double its size, place onto a floured surface and cut it into 12 pieces using a knife.
- Place on a floured baking tray and leave to rise for a further hour.
- Fill a pan with oil and heat to 180°C. Deep fry the doughnuts for about 2 minutes on each side in batches of 2 or 3 and drain on kitchen towel.
- Dredge in sugar and leave to cool.
To make the custard
- Infuse milk with split vanilla pod, star anise and orange zest. Gently bring to the boil.
- Whisk eggs, sugar and flour in a bowl and pour infused milk over it, whisking all the time.
- Return the mixture to a saucepan and whisk until it has boiled and thickened. Cook for 5 mins then strain through a sieve. Cover with baking paper. Refrigerate and once cooled, fold in the Trewithen clotted cream.
- Place the segments into a frying pan with the sugar, ground cloves and reserved juice. Stir gently until it forms a light brown caramel. Throw in half your knob of chilled butter and remove from the heat. Gently stir in the rest of the butter, avoiding breaking your orange segments.
- Melt your chocolate over a pan of boiling water then add the butter. Leave to one side.
- To serve, fill a piping bag with custard and using a knife make a small incision in your doughnut. Fill generously with custard. Spoon the caramelised oranges over the doughnut and drizzle with chocolate.
“I love doughnuts. This is my take on the classic Cornish saffron loaf…but deep-fried, filled with Trewithen clotted cream custard and drizzled with chocolate and caramelised oranges.”
Hop Store Restaurant Head Chef, Jack Botha