Mini doughnuts to surprise your mom on Mother’s Day

Mini doughnuts are one of the oldest desserts in the world. Surely your mother and your grandmother have enjoyed these delicacies together, since no one can resist the delicious smell of freshly baked goods.

Throughout the years, this treat was found in North Africa and Spain, but since their arrival in the Caribbean, they have adapted different flavors and scents and have become a representative dish in the region. Some people prefer there’s with a chocolate or coconut filling. However, if your mom’s a little traditional, a classic jam is the perfect filling.

If you find yourself craving these, don’t miss a chance to give your mom a delicious treat. KitchenAid shares a recipe to make mini doughnuts using its new Mini Culinary Center, which saves you time and makes preparing food easier. You can also invite your family to get together and the kids will love helping you roll little dough balls.

Dough-NOT wait another second – run to your kitchen and prepare these mini doughnuts for your mom.

Mini Black Pepper Doughnuts with Jam
Recipe courtesy of KitchenAid

Makes approximately 40

Ingredients:

· Sunflower oil for deep frying
· Granulated sugar for dusting

Jam
· 600g blackberries, fresh or frozen
· 600g jam sugar
· Juice of ½ lemon
· 30 black peppercorns, lightly crushed

Doughnut dough
· 500g strong white bread flour
· 40g golden caster sugar
· 1 tbsp. runny honey
· 12g fine salt
· 15g fresh yeast crumbled (keep it away from the salt)
· 4 eggs
· zest of 1/2 lemon
· 150g lukewarm water
· 125g softened salted butter
· 1 tsp freshly ground black pepper

Preparation:

1. Start with the jam. Place a small plate in the fridge. Pick through the blackberries, discarding any remaining leaves or twigs.

2. Place the fruit in a preserving pan or heavy-bottomed saucepan with the jam sugar, lemon juice and peppercorns. Set over a medium heat to come to the boil, then reduce the heat to a simmer for 15 minutes.

3. Remove the plate from the fridge and spoon a little of the jam onto it and return it to the fridge for a minute. Push the jam on the plate with your finger; it should wrinkle when it is ready. Remove the pan from the heat and set aside.

4. To make the doughnuts, put the flour, caster sugar, salt, eggs, lemon zest, water, yeast and pepper into the KitchenAid Mini Culinary Center’s bowl and turn the speed to 8 until the dough starts to form a ball and is coming away from the edges of the bowl.

5. Now turn the speed down to 5 and slowly add the soft butter, a little piece at a time, until it is all incorporated and the dough is glossy, smooth and very elastic when you pull at it.

6. Cover the dough and leave it out until it doubles in size. This will take approximately 2 hours, depending on how hot the kitchen is.

7. Knock back the dough, recover the bowl and place in the fridge overnight.

8. Pour the oil into a large, heavy-bottomed saucepan and set over a medium heat. Use a kitchen thermometer to heat the oil to 180C.

9. Remove the dough from the fridge and roll it into a sausage – ideally roll it out on a marble board or surface but otherwise on a cool work surface. Cut the length into 18g portions, giving each a quick, light roll to make a ball.

10. Lightly oil and flour two large baking trays. Line the balls of dough across the trays, well-spaced as they will expand. Cover loosely with cling film and leave for up to 4 hours until doubled in size.

11. Using an oiled scraper, add the doughnuts one by one to the hot oil. Don’t over crowd the oil and make sure you turn them evenly until golden, which should take a minute on each side.

12. Tip the granulated sugar into a deep tray. Transfer the doughnuts to the sugar tray whilst they are still hot and oily, giving the tray a shake to cover each doughnut in sugar.

13. Once they are cool enough to handle, make a small, deep cut in the side of each doughnut. Fill a piping bag or squeezy bottle with the jam, place the nozzle in the cut and fill each generously with jam. Best eaten warm.

From JeffreyGroup | Marketing and Corporate Communications

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