Yeast-free doughnuts
No yeast, no eggs and no deep-frying: Marcus Bean's doughnuts are taking the sinful out of sweets.
Ingredients
225 g Self Raising Flour5 tbsp Caster sugar2 tsp baking powder150ml whole milk
Method
Mix all your dry ingredients together, then add your milk and mix together. Once mixed leave in the bowl for 1-2 minutes to rise. Heat a pan of vegetable oil, use a sugar thermometer to heat until it reaches 180c, try to make sure it doesn’t go over this temperature.
Using a small amount of cold oil, rub your hands together to stop the mix sticking to your hands. Grab a small piece of the doughnut mix and rub together in your hands to form a ball shape, no bigger than a golf ball.
Carefully drop into the hot oil, move around with a spoon. Cook for 1 minute until an even brown colour, remove and place on a piece of kitchen towel for 1-2 minutes.
To finish, mix some caster sugar with a small pinch of ground cinnamon and roll your doughnuts in.
Serve straight away. If you want to put a filling in the middle of the doughnut, use some jam, warm slightly then pipe into the centre just before you cook.
Chocolate sauce
Ingredients
125g of good quality dark chocolate100ml of milk1 ½ tbsp double cream20g caster sugar15 diced butter
Method
Melt chocolate in a bowl over a pan of simmering water, stir occasionally. 2. Put your milk, sugar and cream into a pan and bring to the boil, whisking continuously. 3. Remove from the heat and slowly add to the melted chocolate. Once combined add the butter a bit at a time.
Butterscotch sauce
Ingredients
250ml of double cream65g butter100g dark brown sugar
Method
Melt the butter and sugar in a pan then add the cream bring to the boil and simmer for 2 minutes.
Vanilla Custard
Ingredients
2 egg yolks25g caster sugar½ vanilla pod scrapped225ml of double cream
Method
Whisk the yolks and sugar together
Bring the cream to a boil with the scrapped vanilla pod, then pour through a sieve onto the yolks and sugar while whisking.
Return the mixture to a pan and heat on a medium to low heat, stirring every minute, cook until it coats the back of a spoon.
Remove from the heat and put through a sieve into a cold bowl. (Don’t leave in the hot pan as it will carry on cooking and could split). Serve hot with your doughnuts or allow to cool and set then pipe into your doughnuts.
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