A Manchester Tart Inspired Doughnut

To celebrate National Doughnut week the guys at Domu asked me to create a Manchester themed doughnut!

I wanted to do a Vimto doughnut, Mark suggested a Manchester Bee one but It was my sister Joanne that threw in the idea of a Manchester Tart and as soon as she said it i thought yes. A Manchester Tart if you don’t know is a shortcrust tart filled with raspberry jam and custard topped with coconut and a cherry. So how do you make that into a doughnut?

This is a ring doughnut sliced through the middle to make a sandwich. It is filled with Creme Patisserie and fresh raspberries, topped with a cherry glaze and finished with a shortcrust and coconut crumb.

It’s all for a great cause which is The Children’s Trust which is a charity who help children with brain injuries, please follow them on Twitter to find out more or how you can get involved too!

Here’s the recipe if you would like to give it a go.

The shopping list:

250ml of buttermilk

4 eggs

A block of unsalted butter

A bag of plain flour

Caster sugar

Fast action yeast

Sunflower oil

250ml Whole Milk

Vanilla Extract

Cornflour

1 Lemon

A punnet of cherries

Icing sugar

To make the ring doughnut you will need:

100ml of water

150ml room temperature buttermilk

1 egg

60g unsalted butter

450g Plain Flour (plus extra for dusting)

60g Caster Sugar

1 tsp salt

3.5g Fast action yeast

Sunflower oil (for frying)

Method:

Place the water, buttermilk, eggs, melted butter into a mixing bowl and combine all.

Add all the dry ingredients except for the yeast.

Make a small well into the centre of the dry ingredients and add the yeast into it.

Fold all the ingredients until a soft dough is formed, cover with cling film and leave till it doubles in size. (Time scales may differ due to different temperature and different yeast brands. Check your product information)

Once the dough has risen, place onto a floured surface and knead gently. Divide into workable sizes, keep the dough you are not using covered. With a rolling pin roll the dough out to about half an inch thick. Using a large ring cutter for the outer circle and a small dot cutter to cut into a doughnut shape.

Leave aside for 20 minutes for the dough to rest.

Heat the oil to 170 degrees (if unsure drop a small amount of dough to test the temperature, if it turns brown straight away it is too hot and if it doesn’t bubble it is too low).

Drop the doughnut into the hot oil using a slotted spoon. Turn it over as soon as it becomes golden.

Remove and place onto paper towels.

Set aside to cool before decorating.

To make the Creme Patisserie you will need:

250 ml Whole milk

1 Tsp Vanilla Extract

50g Caster Sugar

3 Egg Yolks

20g Cornflower

Method:

Place the milk and the vanilla into a saucepan and bring to the boil.

Combine the rest of the ingredients in a separate bowl.

Once the milk is boiling take off the heat and add the egg mixture slowly, whisking vigorously until all the mixture is in.

Place back onto the heat and keep whisking until just before boiling point then stop.

Refrigerate until cool and whisk again before adding to the piping bag to ensure a smooth texture.

To make the cherry glaze you will need:

200g Sugar

A tsp of lemon juice

Half a tsp of Vanilla Extract

200g of stone less cherries

50ml of water if needed

Method:

Place all ingredients in a pan on a low heat until it is reduced by half.

Pass through a fine sieve into a separate bowl. Then leave aside to cool.

How to construct the doughnut:

Firstly place the ring doughnut onto a surface and slice horizontally to make a sandwich. Place the fresh raspberries approximately 1 cm apart.

Whisk the creme patisserie one last time before placing into a piping bag to ensure smoothness. Pipe in the gaps on the doughnut. Put the top on.

Using the cherry glaze mix with some icing sugar to create a think consistency (too thin and it will run down the doughnut).  If you are not sure do the top first and let the icing set before placing onto the creme.

Mash up some shortcrust biscuits and sprinkle on top. Then sprinkle desiccated coconut too.

Finally fill the middle of the doughnut with the remaining creme patisserie and finish it off with a cherry on top!

 

So hopefully by now you have the perfect doughnut! For this recipe we used a pan with oil and i can honestly say the hardest part was to get the temperature just right, a lot of tester doughnuts were used but eventually we got there. To make it easier on yourself you can use a doughnut maker which can be found on Domu.co.uk. This was the first time making doughnuts but i can see us doing some again soon, we need to get them perfect for for Cora’s future bake sales… that’s my excuse anyway haha.

Don’t forget to check out Domu’s blog on the 14th if you’d like to vote for this. And if you make it yourselves let me know in the comments below 🙂