Makes 12 doughnuts, Recipe developed from The Worktop

Hi, my name is Peter and I’m trying to get done for trademark infringement. Dear Irn-Bru and Krispy Kreme, please consider this a homage.

Making doughnuts is a commitment. You should never approach deep frying with a cavalier attitude. You should also never make a dozen doughnuts without mouths to feed.

This message was brought to you by the Art of Zen Baking.

Make sure you have a proper thermometer; one that you can leave in the pan for the deep frying duration. Have at least two cooling racks and place baking sheets or baking parchment under them to catch cascading glaze. Read the recipe properly before you jump in; there’s a lot of moving parts and nothing ruins a day like an over prooved dough.

Godspeed my fellow bakers.


Ingredients:

  • 450ml Irn Bru, reduced to 200ml
  • 100ml milk
  • 7g instant yeast
  • 2 large eggs
  • 113g unsalted butter melted and cooled
  • 50g granulated sugar
  • 1 teaspoon salt
  • 535g bread flour (plus more for rolling out the dough)
  • oil (for frying)

Glaze:

  • 500g icing sugar
  • 100ml Irn Bru
  • Tablespoon Double Cream
  • 1 pinch salt

Instructions:

  1. In a pot, bring a litre of Irn Bru to the boil and then simmer for around 20 minutes without a lid. This is less of a science and more about a personal call. I’d recommend letting it reduce by half.
  2. In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add the warm 200ml of Irn-Bru syrup firstly by mixing in a tablespoon to temper (Don’t worry if it curdles; it won’t affect the yeast). Add in the yeast and give it a gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
  3. Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
  4. When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the doughnuts with a doughnut cutter, or with 2 different sized round cutters. If you’ve lost the smallest cutter, like all reasonable human beings do, a round cap from a spice jar is PERFECT. Save the doughnut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the doughnuts.
  5. Place the cut doughnuts on parchment paper, leaving room to rise between each one. Cut squares of parchment paper for the doughnuts to rise on. This makes everything so much easier when it comes time to individually dropping them in the oil.  Cover the doughnuts with a kitchen towel and let them rise in a warm place until they are puffed up about 45 minutes.
  6. About 15 minutes before the doughnuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 190°C.
  7. When the doughnuts are ready and the oil is hot, carefully add the doughnuts to the oil, a few at a time without overcrowding your deep-fryer or pot.  If the doughnut sinks to the bottom, your dough is under-prooved and you need to wait a little longer. When the bottoms of the doughnuts are golden, about 45 seconds, flip the doughnuts over using a spatula. Cook until the other side is also golden. Doughnut holes will cook quicker. Remove doughnuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining doughnuts, making sure to keep the oil at the right temperature.

Glaze

  1. In a large bowl, mix together the sugar, Irn-Bru, cream and salt until smooth. I’ve never achieved a lump-free icing sugar without the use of a stand mixer or whisk.
  2. Dip one side of the fried doughnuts into the glaze. Flip the doughnut over using a fork. Carefully transfer the glazed doughnut to the prepared cooling rack. The glaze will slowly drip off the doughnuts as it sets. Repeat with remaining doughnuts.

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