Baked doughnuts with cardamom & apricot

Name: Baked doughnuts with cardamom & apricot
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 16
Ingredients: ½ tbsp cardamom pods, split, seeds finely crushed in a pestle and mortar; 500 g strong white bread flour, plus extra for kneading and shaping; 50 g unsalted butter, cold, cut into dice; 1 tsp salt; 2 tsp easy-bake yeast; 200 g caster sugar; 1 tbsp vanilla extract; 250 ml semi-skimmed milk, warm; A little oil, for greasing; ½ tsp ground cinnamon; 50 g icing sugar, sifted; 150 g Bonne Maman Apricot Conserve, any large pieces of fruit chopped; 1 disposable piping bag (or fit a reusable piping bag with a 1cm plain nozzle)

Oven-baked doughnuts are delicious and a lot less hassle to make than traditional ones. The dough’s cardamom flavouring pairs perfectly with the cinnamon dusting and the apricot filling compliments both.

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Makes16
CourseDessert
Prepare40 mins
Cook10 mins
Total time50 mins
PlusPreparation time 10 minutes + proving

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½ tbsp cardamom pods, split, seeds finely crushed in a pestle and mortar
500g strong white bread flour, plus extra for kneading and shaping
50g unsalted butter, cold, cut into dice
1 tsp salt
2 tsp easy-bake yeast
200g caster sugar
1 tbsp vanilla extract
250ml semi-skimmed milk, warm
A little oil, for greasing
½ tsp ground cinnamon
50g icing sugar, sifted
150g Bonne Maman Apricot Conserve, any large pieces of fruit chopped
1 disposable piping bag (or fit a reusable piping bag with a 1cm plain nozzle)

Tip the cardamom into a large bowl with the flour and butter. Rub together until no diced butter is visible. Stir in the salt, yeast, 75g sugar, the vanilla and milk. Using a round bladed knife, mix the ingredients to a soft but not sticky dough. Add a dash more milk if the mixture is dry and crumbly.
Tip the dough onto a floured surface and knead for 10 minutes until smooth and elastic. (Or knead in a freestanding mixer with dough hook attachment for 5 minutes). Transfer to a lightly oiled large bowl, cover with a clean damp tea towel and leave to rise in a warm place until doubled in size, about 1 hour 30 minutes.
Line 2 baking sheets with baking parchment. Tip the dough onto a lightly floured surface, pat into a ball, then cut into 16 even-sized wedges. Shape each into a ball and space apart on the baking sheets. Cover and leave to rise in a warm place until again doubled in size. While proving, preheat the oven to 190ºC, gas mark 5.
Bake the doughnuts for 10-12 minutes until risen and pale golden. While baking, combine the remaining caster sugar with the cinnamon on a plate, ready for rolling. Beat the icing sugar in a small bowl with 1 tbsp cold water to make a thin glaze. Put the conserve in the piping bag and snip off 1cm from the tip (or use the reusable bag and nozzle).
When cool enough to handle, push a hole through to the centre of each doughnut with the handle end of a teaspoon. Squeeze a little conserve from the bag into the centre of each doughnut. Using a pastry brush, brush the doughnuts with the glaze and roll them in the cinnamon sugar.

Cook’s tip

Like traditional doughnuts, these are best served freshly cooked. You can get ahead by mixing and kneading the dough the day before and chilling overnight in the fridge, ready for shaping, proving and baking. If you prefer a strong cardamom flavour, use the seeds from 1 tbsp pods. The strength can vary depending on how old your pot of cardamom is.

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