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Vanilla doughnuts with red wine poached pears

Roux Recipe

Makes 36 small doughnuts:
225g strong white flour
1 tsp salt
15g fresh yeast
25g caster sugar
25g butter
1 egg
80ml water
vegetable oil
100g-200g Vanilla sugar (made up of caster sugar and vanilla pods)
For the pears for one:
1 pear, still a little firm
120ml red wine (Gamay/Pinot)
40g caster sugar
1 cinnamon stick
1 vanilla pod, split
2 black peppercorns
1 strip orange peel
1 tbsp. crème de cassis


  1. Put all the ingredients,except the oil and vanilla sugar, in the bowl of a food mixer with the dough hook attachment.
  2. Knead at a low speed for 5 minutes, scraping down the edges when necessary to ensure a smooth and homogeneous dough.
  3. Then increase the speed to medium for 1 more minute.
  4. Cover the dough and leave to rise for 20 minutes
  5. Knock the dough back and roll to 1cm thickness, then, stamp out the doughnuts using a cutter.
  6. Place these on a lightly oiled tray and cover with a cloth to keep them from drying out and forming a skin .
  7. Leave them for 5-10 minutes to rise again.
  8. Meanwhile, heat the vegetable oil to 180C and then gently drop in the doughnuts, turning them when necessary .
  9. Once golden and puffed up, remove them from the saucepan/fryer using a slotted spoon, drain them on some kitchen towel and finally, roll them in the vanilla sugar.

Pears poached in red wine:

  1. Peel and core the pears, taking care to leave the stalks in place.
  2. Place all the remaining ingredients, except the crème de cassis, into a pan and bring to the boil.
  3. Add the pears, make sure they are submerged and cover with greaseproof paper.
  4. Simmer for 20 minutes or until tender, then leave to cool.
  5. Then add the crème de cassis.
  6. Serve with crème fraiche and if desired, some candied orange peel.