For a great dinner party recipe that’s sure to be a hit with your guests, you can always count on James Martin!
Taken from More Home Comforts by James Martin (Quadrille £20) Photography: Peter Cassidy
- For the ice cream:
- 200ml double cream
- 300ml whole milk
- 4tsp malted milk powder
- 6 egg yolks
- 100g caster sugar
- For the doughnut:
- 1kg strong plain flour
- 100g caster sugar
- 250g unsalted butter, plus extra for greasing
- 600ml milk
- 18g fresh yeast
- 200g demerara sugar
- 1tbsp ground cinnamon
- 200g icing sugar
- 2tbsp bourbon whisky
First make the ice cream. Heat the cream, milk and malted milk powder in a saucepan until the powder has dissolved and the mixture is just simmering. Meanwhile, place the egg yolks and caster sugar in a bowl and whisk together, then pour the warm mixture onto them, whisking all the time.
Return the mixture to the saucepan and cook, whisking all the time, until it thickens just enough to coat the back of a spoon. If you have one, pour into a Pacojet container (the mixture should just come to the ‘fill here’ mark; do not overfill) and place in the freezer for at least 4 hours until frozen solid. Alternatively, if you do not have a Pacojet, transfer the mixture to an ice-cream machine and churn until frozen, then put into a covered container and freeze until needed.
To make the doughnut, put the flour and caster sugar into a kitchen mixer or large bowl. Put 100g of the butter and half the milk into a saucepan and heat gently on the hob until the butter is just melting, then whisk in the yeast. Take off the heat and whisk until the yeast has dissolved – it doesn’t want to be warmer than hand hot. Add the rest of the milk to the mixture, then pour onto the flour and mix for 5 minutes on a medium speed until a dough is formed – it needs to be quite soft and sticky between your fingers.
If you’re kneading the dough by hand, turn it out onto a floured surface and knead gently for about 5 minutes. Place the dough in a large bowl, cover with cling film and leave in a warm place to prove for 1 hour until well risen, spongy and nearly doubled in size.
Butter a round 38cm deep-sided non-stick pan and the outside of an empty 12.5cm diameter tin or pot. Melt the remaining 150g of butter and pour into a large high-sided tray, then mix the demerara sugar and cinnamon together, and tip into another high-sided tray.
Take the risen dough and knead it gently for a couple of minutes until smooth and elastic, then form into a big bun. Using a pair of scissors, snip the dough in the centre to create a gap through to the bottom of the dough. Carefully ease the dough out slightly to form a hole in the centre, then dip it first into the melted butter, covering it on all sides, and then into the cinnamon sugar. Place in the buttered pan and place the small inner tin or pot in the centre.
Cover with clingfilm and leave in a warm place for about 45 minutes, or until the dough is well risen.
Preheat the oven to 180C, gas 4. Bake for 30 minutes until golden-brown, then remove the inner tin and turn the whole doughnut out onto a large serving platter. Mix the icing sugar and bourbon together in a bowl until smooth, then spoon into a small piping bag and drizzle over the top of the doughnut.
Spoon the ice cream into a serving bowl that will fit into the hole in the centre of the doughnut. Serve immediately!