Homemade doughnuts with strawberry compote recipe from a French chef
Just looking at the picture of these doughnuts made our mouths water, so we had to share it. Straight from the kitchen of our hosts Freya and Chef Maynard at their gourmet cookery school in the heart of the Loire Valley, this dessert recipe is professionally made but still easy to follow.
- 225g strong bread flour
- 30g caster sugar
- 8g dried yeast
- 50ml full fat milk
- 85g softened butter
- 2 whole eggs
- 2 large punnets of strawberries (plus sugar to taste)
How to create the perfect doughnut
1. Using a mixer with a paddle, cream the butter & sugar until light & fluffy. Or you can do it by hand with a wooden spoon. Add the eggs and mix for another 2 minutes.
2. Add the milk, incorporate, then add the flour & yeast and mix until all ingredients are incorporated. Continue to work the mixture for another 3 minutes. Cover the bowl with a clean damp tea-towel and leave in a warm place to prove until it has doubled in size.
3. Transfer the dough from the bowl onto a floured surface and roll it out to about 1.5cm thick. Using approximately a 7cm round cutter cut out circles from the dough, then using a 2cm round cutter cut the hole out of the center. The mixture that is left over can then be reshaped into another doughnut.
4. Leave the dough to prove again until it has doubled in size, then deep-fry at 170° until golden brown, you need to turn them over half-way through the cooking. Remove from oil then toss them in a bowl of caster sugar until well coated. They are ready to serve.
The batter can be made the day before and kept in the fridge in an airtight container, but the donuts are best made just before you want to eat them.
More about cooking with Chef Maynard…
Once you’ve satisfied your sweet tooth with this recipe, you can join Chef Maynard for a gourmet cookery holiday in France – the home of gourmet cuisine – to experience the reality of gourmet cooking yourself.