Get ready to elevate your doughnut game with my Orange, Cardamom, and Vanilla Doughnuts – a perfect blend of citrusy brightness, exotic cardamom spice, and classic vanilla sweetness.
My Orange, Cardamom, and Vanilla Doughnuts recipe isn't just a treat for your taste buds and leaves a lasting impression. Ideal for both seasoned bakers and kitchen novices, these doughnuts promise to be the star of any occasion.
These Doughnuts are an aromatic infusion of oranges, the warm embrace of cardamom, and the timeless allure of vanilla. These golden, pillowy delights are set to steal the show at your next gathering. As you preheat your frier, envision the delightful aroma that will fill your kitchen, making your home the go-to spot for exceptional baked goods.
Indulge in a unique and unforgettable taste experience with our Orange, Cardamom, and Vanilla Doughnuts – the perfect combination of flavours that will not only satisfy your cravings but also leave a lasting mark on your culinary repertoire.
Ingredient:
Doughnuts
500g Strong White Flour
50g Caster Sugar
50g Soften Butter
250ml Milk
7g Fast Action Yeast
10g Salt
2 x Eggs
1 Tsp Ground Cardamon
Cardamon Sugar:
150g Caster Sugar
1 Tbsp Ground Cardamon
Orange, Cardamon and Vanilla Crème Diplomat:
4 x Egg Yolks
65g Caster Sugar
15g Plain Flour
25g Cornflour
350ml Whole Milk
1 x Vanilla Bean
1 Tsp Ground Cardamon
Zest of 1 Orange
100g Double Cream
25g Icing Sugar
1 Tsp Vanilla Extract/Vanilla Bean Paste
1. Heat the milk in a pan on medium heat until the milk starts to simmer, then remove from the heat and leave to cool. Then in a large mixing bowl add the flour, caster sugar, softened butter, eggs, yeast and salt (keep the salt away from the yeast) and mix until the ingredients are evenly distributed.
2. Next add the milk (which should be around body temperature) and mix using a stand mixing with a hook attachment. A dough should start to form after 5 minutes of kneading.
3. Knead the dough until it becomes smooth and elastic, it should take another 5-7 minutes of kneading. If kneading by hand a dough scraper can be used help to knead the dough as this is a sticky dough. You can tell the dough is ready when it becomes elastic.
4. Leave the dough to prove and double in size for 1 to 1 ½ hours or overnight in the fridge.
5. While the dough is proving make the Orange, Cardamon and Vanilla Crème Patisserie (which will be used later to make the Crème Diplomat) by adding the whole milk, ground cardamon and orange into a pan. Split the vanilla bean in half and scrape the seeds out. Place the vanilla seeds and the pod into the pan. Heat the mixture till it starts to simmer, once the mixture has simmered remove from the heat and leave to infuse for 15 minutes.
6. While the milk mixture is infusing, in bowl add the egg yolks, caster sugar, plain flour and cornflour. Whisk until the mixture becomes airy and lighter in colour (ribbon stage).
7. Once the milk mixture has cooled, slowly add around 1/3 through a sieve into the egg yolk mixture while whisking continuously. This tempers the egg yolk mixture preventing it from scrambling. Once combined add the rest of the milk mixture to the egg yolk mixture and mix.
8. Pour the mixture back into the pan. Turn the heat on to medium and continuously mix the Crème Patisserie mixture until it starts to thicken, then remove from the heat.
9. Once Crème Patisserie thickens, transfer it into a bowl and cover it with cling film, ensuring the clingfilm is touching the Crème Patisserie. This will prevent a skin from forming. Chill the Crème Patssiere in the fridge.
10. Once the dough has proved, tip the dough onto a floured work surface and knock back the dough, this will remove any large air bubbles in the dough.
11. Next, roll the dough out into a large circle with a thickness of 1 inch.
12. With a 3-inch round cutter punch out the doughnuts.
13. I placed my doughnuts on small parchment paper squares to make them easier to move into the frier for later. Prove doughnuts for 40 minutes or until doubled in size.
14. To make the Cardamon Sugar, add the caster sugar and ground cinnamon in a bowl and mix.
10. Around 30 minutes into the doughnuts are proving time, fill the deep fat fryer with vegetable oil or a neutral oil and set the temperature to 170C. If you do not have a deep-fat fryer use a heavy bases saucepan and heat, use a candy thermometer or digital thermometer to monitor the temperature.
11. After 40 minutes the Doughnuts should have doubled in size.
12. Once the oil has reached the right temperature, slowly and carefully place the Doughnuts into the deep fat fryer (I put 2 at a time in the frier, don’t add too many as if this will lower the temperature of the oil). Fry the Doughnuts for 5-8 minutes, around 3 minutes into the frying time the Doughnuts should flip over and start frying on the other side if this doesn’t happen just flip the Doughnuts. You can tell the Doughnuts are done when they are golden brown and sound hollow when you tap the top of the Doughnuts with a fork.
13. Remove the Doughnuts from the fryer and place them on a baking tray with some kitchen paper to drain the excess oil.
14. Once the Bomboloni have cooled a little, while still warm place the Doughnuts into the Cardamon Sugar and cover the Doughnuts in the Cardamon Sugar.
15. Leave the Doughnuts to cool.
16. While the doughnuts are cooling, to finish the Orange, Cardamon and Vanilla Crème Diplomat, we need to make a Chantilly Cream. In a bowl add the double cream, vanilla bean paste/vanilla extract and icing sugar. Whisk until you get soft peaks.
17. Remove the cooled Crème Patssiere from the fridge and whisk to make the Crème Patssiere, this will make the Crème Patssiere lighter and airier. This will make it easier to incorporate the Chantilly Cream into the Crème Patssiere.
18. Add the Chantilly Cream into the Crème Patssiere and whisk until everything is incorporated. Ensure all the Chantilly Cream has been mixed in. We have now made the Orange, Cardamon and Vanilla Crème Diplomat.
19. With a sharp knife cut a small hole into the Doughnuts.
20. Transfer the then and add the Orange, Cardamon and Vanilla Crème Diplomat into a piping bag fitted with a Wilton 2M Star Tip. Pipe the Orange, Cardamon and Vanilla Crème Diplomat into the Dougnuts. You will notice the doughnuts will get heavier as the Crème Diplomat is piped into the doughnuts.
