It’s National Doughnut Week.
If you are a regular reader of this blog you will know we’re big fans of food ‘awareness’ weeks in the SK kitchen as it gives us chefs an excuse, not that we ever need one, to be creative.
Unlike some events that are so obviously manufactured to help big companies sell more of their products (World Nutella Day for one!), this is one we can certainly get behind.
Aside from the fact that doughnuts are awesome, National Doughnut Week was set up 25 years ago and has been raising money for The Children’s Trust ever since. Now how amazing is that!
We like things that a bit different here at SK, but even we have been amazed at some of the creations that have come out to mark National Doughnut Week; the Elvis Presley doughnut for one.
The clue’s in the name of course. You know from the outset that this isn’t going to be a fat-free version. This is a doughnut filled with cream cheese and bacon jam and then topped with smoky bacon, dried strawberries, maple syrup, peanut butter and peanut butter honeycomb, salted caramel, half a caramelised banner, caster sugar and a sprinkle of hundreds and thousands.
If Elvis ate this, it’s no wonder he died on the toilet!
Another doughnut that caught our eye this week was the one that had been frosted in 24-carat edible gold, or what about the Buckfast flavoured doughnut. If you don’t know what Buckfast is, it’s a very strong tonic wine that has been linked to almost 7,000 crimes in Scotland over the last three years. Do we need to say anymore?
We did think about keeping it simple when it came to a recipe this week, but after seeing what others are doing, and because we are influenced by cuisines from around the world at SK, we decided to do something different as well, although not as heart attack inducing as an Elvis Presley doughnut.
So, we have made a churro. This is a type of doughnut popular in Spain and Mexico. They are lovely dipped in hot chocolate.
Ingredients:
For the churros:
40g melted butter
½ tsp vanilla extract
250g plain flour
1 tsp baking powder
Around 1 litre sunflower oil
For the sauce:
120g bar dark chocolate, broken into chunks
100ml double cream
100ml whole milk
3 tbsp golden syrup
½ tsp vanilla extract
For the cinnamon sugar:
100g caster sugar
2 tsp cinnamon
Method:
1. Put 350ml boiling water into a jug and add the melted butter and vanilla extract.
2. Mix the flour and baking powder into a mixing bowl with a big pinch of salt and pour the contents of the jug into the middle of the bowl (in a well). Beat into the flour with a wooden spoon until you get a lump-free dough. Rest for 10-15 mins while you make the sauce.
3. Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until smooth and shiny. Keep warm on a low heat.
4. Using a piping bag, pipe 2-3 strips of the dough into saucepan of the hot cooking oil. Carry on cooking the rest of the dough in batches.
5. Combine the caster sugar and cinnamon and once you’ve cooked all the churros, toss with this mixture and serve with the chocolate sauce, for dipping.
About SK Foods
SK Chilled Foods | Your Food. Our Passion
Your food. Our Passion.
