Tonka Bean & Baobab Fruit Doughnuts

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For the Doughnuts
• 500g Strong Bread Flour
• 4 Tablespoons fine sugar
• 1 ½ teaspoons salt
• 1 pack, or 2 ¼ teaspoons, Fleischmann’s® Quick Rise Yeast
• 4 eggs, room temperature
• Zest ½ lemon
• ¾ cup warm water
• 1 stick butter, softened

For Frying
• Approximately 2-2.5 litres Mazola® Corn Oil

For Baobab Sugar
• 1 cup fine sugar
• 3 Tablespoons Baobab fruit powder

For Tonka Bean Filling
• 1 whole Tonka bean
• 2 cups whole milk
• 6 egg yolks
• ½ cup fine sugar, plus 2 additional Tablespoons
• 2/3 cup All Purpose flour
• 1 cup whipping cream


To make the Baobab Sugar

  1. In a large shallow dish (ideally something like a lasagne pan) mix the fine sugar and the Baobab fruit powder together

  2. Set aside until ready to coat the fried doughnuts


To make the Tonka bean cream filling

  1. In a heavy-based saucepan, with a microplane grate the Tonka bean into the milk and bring slowly just to the boil. Remove from heat and leave to infuse for 5 minutes

  2. Separately place the egg yolks and the ½ cup of sugar in a bowl and mix for a few seconds, then sift in the flour and mix again until combined

  3. Pour 3 Tablespoon of the just-boiling Tonka bean milk over the yolk mixture, whisking constantly to prevent curdling. Add this egg yolk mixture back to the saucepan with the remainder of the Tonka bean milk and whisk well to combine. Cook over a medium heat, whisking constantly for about 5 minutes, until very thick

  4. Once the mixture has thickened up, remove from the heat, and pass through a fine sieve into a clean bowl, discarding any debris

  5. Place some clingwrap on the surface of the custard to prevent a skin forming. Leave to cool to room temperature, then refrigerate. The custard will thicken as it cools

  6. Whip the cream with the remaining 2 tablespoons of sugar together until thick but not over-whipped and gently fold into the chilled Tonka bean custard

  7. Set aside in the refrigerator until needed for filling

For the Doughnuts

  1. In the bowl of a stand mixer, with a dough hook attached, combine all the dough ingredients.

  2. Mix on a medium speed for 7 minutes, or until the dough starts cleaning the sides of the bowl and forms a ball

  3. Stop the mixer and let the dough rest of one minute

  4. Start the mixer again on a medium speed and slowly add the butter to the dough – about Tablespoon at a time.

  5. When fully incorporated, increase speed to medium/ high and mix for 5 minutes, until the dough is smooth and very elastic when pulled

  6. Transfer to dough to a large lightly oiled bowl, cover with clingwrap and leave to prove until it has doubled in size. Once this stage is reached knock back the dough in the bowl

  7. Cover the dough again and leave to rise for a further 45 minutes (or overnight in the fridge)

  8. After this period, remove from your fridge and cut the dough in 12 equal sized amounts (mine were approximately 80g each)

  9. On a lightly floured counter, roll them into smooth, tight buns and place them on a lightly floured baking tray. Be mindful to leave plenty of room between them so they don’t stick together while they prove. Cover lightly with oiled clingwrap and leave for 50mins, or until about doubled in size

  10. Get your deep-fat fryer ready to a temperature of heat the oil to 357° F

  11. When the oil is at temperature, carefully remove the doughnuts from the tray by sliding a bench scraper underneath them, use a floured bench scraper to remove the doughnuts one at a time by sliding underneath them (taking care not to deflate them) and put them into the oil. Do not overcrowd the fryer – do 2-3 per batch, depending on the size of your pan

  12. Fry for 2 minutes on each side until golden brown. They may puff up and float, so you may need to gently push them down after about a minute to help them colour evenly

  13. Remove from the fryer oil, leave drain for a few seconds then toss them in a bowl of Baobab sugar while still warm. Repeat until all are fried, and sugar coated. Please see note*

To Fill the Doughnuts

  1. To fill the doughnuts, make a hole in the seam of each one (the white line between the fried top and bottom).

  2. Fill a piping bag** with your Tonka bean cream filling and pipe into the doughnut until slightly swollen. It may take a little practice on the first one- but don’t be discouraged! Some may very well ooze filling when you withdraw the piping bag. A quick wipe sort that out!

  3. For best results the doughnuts are best eaten straight away or soon after making

*NOTE: Make sure the oil temperature is correct from each time you fry – if it is too high, they will colour too quickly and burn, and will be raw in the middle, and if it is too low the oil will be absorbed into the doughnut and it will become greasy, Set aside to cool before filling.

** A “Bismark” tip works a treat here. If you don’t have one don’t worry- you can just use a narrow, plain round tip, or even snip the end of the piping bag, after poking a hole in the doughnut with the narrow end of a chopstick.


Recipe by Gavin Knox

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