Up this week is another attempt to kill two birds with one stone with a bake that would fulfil the GBBO week 6 European cake theme and also satiate the mini bake off competition / monster that is being held at work. However, the work bake off also had a rule – it had to incorporate honeycomb (more on that later!!). So to be honest I’m not sure whether this bake fulfils either. But let’s pretend it does, yes? Good.
This week the bakers had to make a yeasted cake, so I went for a bake that uses yeast (see, told you this was tenuous!) and could have its historical roots in Europe (Austrian Krapfen, Spanish Churros?!) so I went with the doughnut. Fluffy, light and crisp, coated in sugar, then filled these with salted caramel crème patissiere. I had to shove some honeycomb in there, so a shard of honeycomb adorned the doughnut like a crispy, bubbly crown. To be honest that’s as much as you can do with honeycomb in a bake. It’s a garnish. Try and bake with it and it melts. Leave it too long as a garnish, it melts. It is fun to make however! This is essentially my take on the St John doughnut, legendary to Londoners but alas elusive to us northern folk.
All in all the doughnut was sweet, salty, creamy and with a hint of savouriness. Not too sweet to make your teeth itch. An adult doughnut if you wish. The process to make these is a little time consuming, but they’re worth it. I ate two in the space of twenty minutes and have been feeling guilty ever since!
So how did I do? I’m through to the final which means I have to bake again, but not sure if my work colleagues were too enamoured with the doughnuts. “I think you’ll struggle this week” was one of the comments. Luckily I think the taste won out!
Anyway, enough of my over competitiveness taking hold. I loved making and eating these and I hope you do too – give them a go!
Salted Caramel Custard and Honeycomb Doughnuts
Makes about 20
For the Doughnuts
See the recipe I’ve used before here
Make, prove and fry the doughnuts. Coat in caster sugar whilst slightly warm and leave to cool before filling with the crème patisserie below.
For the Salted Caramel Creme Patisserie (You can do this the night before you plan to make)
200g caster sugar
500ml whole milk
6 egg yolks
Sprinkle the sugar to cover the bottom of the medium sized saucepan and cook this until it melts and turns a dark amber colour. Leave to one side to cool until warm, but not hot enough to cook the eggs.
Place milk and scrapped vanilla bean into another pan, set on a medium heat until scaling point. In the meantime, whisk the egg yolks with the cooled caramel well-combined before adding the flour and whisk. Once combined, whisk through the warm milk then put on a low heat, whisking all the time until thick
Let it cool slightly before adding the cubed butter. Whisk.
Pour into a bowl and cover with cling film (so it touches the surface of the custard) and leave to cool, then chill.
For the Honeycomb
200g caster sugar
50ml clear honey
1 tbsp liquid glucose
¾ tsp bicarbonate of soda
Line a baking tray with a little oil and baking parchment.
Place the sugar, honey, glucose and 50m of water into a saucepan and bring to a boil. Continue to cook until the temperature reaches 160C. Remove from the heat and quickly beat in the bicarbonate of soda, stirring constantly. Pour the mixture onto the lined baking tray.Set aside until completely cool and then break into pieces.
Make a small hole in the doughnut and fill with about 25g-40g of creme patisserie, until nicely bulging.
Just before eating, add a shard of honeycomb into the hole where you filled the doughnut. Don;t do this too early or the honeycomb will just dissolve.
Cram as many into your mouth as humanly possible!