Vanilla doughnuts with red wine poached pears
Makes 36 small doughnuts:
|225g||strong white flour|
|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)|
|1||vanilla pod, split|
|1||strip orange peel|
|1 tbsp.||crème de cassis|
- Put all the ingredients,except the oil and vanilla sugar, in the bowl of a food mixer with the dough hook attachment.
- Knead at a low speed for 5 minutes, scraping down the edges when necessary to ensure a smooth and homogeneous dough.
- Then increase the speed to medium for 1 more minute.
- Cover the dough and leave to rise for 20 minutes
- Knock the dough back and roll to 1cm thickness, then, stamp out the doughnuts using a cutter.
- Place these on a lightly oiled tray and cover with a cloth to keep them from drying out and forming a skin .
- Leave them for 5-10 minutes to rise again.
- Meanwhile, heat the vegetable oil to 180C and then gently drop in the doughnuts, turning them when necessary .
- 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:
- Peel and core the pears, taking care to leave the stalks in place.
- Place all the remaining ingredients, except the crème de cassis, into a pan and bring to the boil.
- Add the pears, make sure they are submerged and cover with greaseproof paper.
- Simmer for 20 minutes or until tender, then leave to cool.
- Then add the crème de cassis.
- Serve with crème fraiche and if desired, some candied orange peel.