Review: Doughnut Workshop @ Bread Ahead Bakery, Borough Market

I’m pretty sure anyone who’s ever visited Borough Market will have ooh-ed and ahh-ed at Bread Ahead’s doughnuts. Possibly bought one, possibly snapped a picture of these utterly-Instagrammable pillows of joy. They are a bit of an icon in London, and rightly so. Sure, we’ve had a few more doughnut shops pop up over the last year or so, but these aren’t sickly-sweet. These are made over two days, with a well-flavoured dough and perfectly thought out fillings. They’re super-freshly made, with thousands being made a day. And I highly, highly recommend you pick one up the next time you’re in Borough Market.

We, however, went one step further than just buying the doughnuts.

Yep, we went to one of Bread Ahead’s workshops and learnt how to make them. Justin Gellatly was our tutor for the class, so that caused a massive fan-girl moment by yours truly!

It might take a full two days to produce one of these doughnuts, but the course is very cleverly squeezed into a few (delicious) hours. We first use some dough that has been ready-made by the team, and learn how to roll the perfect doughnuts. All Bread Ahead doughnuts are rolled by hand, and it’s definitely harder than it looks… We popped them on to prove, and then go going with actually making a batch of dough.

As someone who shies away from enriched dough and kneading in general (there’s a reason I love Jame’s Morton’s bread recipes, and it’s that I rarely need to get my hands dirty!), I was nervous about making this dough – however it has actually made me a lot more confident. Who knew a pinch of lemon zest could prevent the dough from getting overly greasy?! With the dough popped in the fridge, we got on with fillings – some of the 14 strong class demonstrating how to make honeycomb and custards. We then got to sample a doughnut cooked in from of us by Justin, still hot from the fryer. I’m not sure doughnuts will ever, ever be the same again…

After a quick coffee break, we got on with frying our own shaped doughnuts, before sugar bombing them in the largest bowl of sugar I’d ever, ever seen. It was then time to pipe in the fillings, a process that got messy, sticky and ended up with an awful lot of the caramel custard ending up in my mouth rather than my doughnut (#sorrynotsorry). We left the class with a bag of goodies each – 6 freshly made doughnuts (plus an extra we’d squeezed out from some leftover dough), a pot of dough for another six doughnuts, and 2 big bags of honeycomb.

Oh, and we bought a deep fat fryer on the way home purely for making more doughnuts. We’re nothing if not committed!

At £80 per person this class was far from cheap, but it was without doubt the best cookery class I’ve ever, ever done. It was very hands-on, we got lots of delicious goodies, and we came away feeling confident in making enriched dough, in deep-frying, in making custard, and with a doughnut addiction. I’d highly recommend a class, though they book up wayyyy in advance!

*Disclaimer – this workshop was paid for by myself as part of my fiance’s birthday present, and I wasn’t asked to write a review (we just had a fab time and I wanted to share!). I am, however, due to be working with Bread Ahead on a little review opportunity over the summer as a result of my Instagram posts following this workshop. All opinions, as always, are my own!

Are you a doughnut fan? Have you tried a cookery class?

Recipe: Baked Cinnamon Doughnuts

This is a recipe I really, really wish I hadn’t discovered. This is not the way I wanted to start recipes posts of 2017.

 photo Baked Cinnamon Doughnuts_zpslmuhqtrz.jpgI wanted to start with a good fresh salad, or a zingy stir-fry. Something colourful, healthy, crisp, full of nutrients. Instead I’m posting about dougnuts. Which I absolutely insist must be dunked into Nutella. I’m sorry.

Don’t get me wrong, these are delicious. But my greedy tummy does not need to know that I can whip up doughnuts in just half an hour, with storecupboard ingredients. It makes Friday-night Movie-nights all the more gluttonous. And all the more yummy. That said, these are oven-baked. No frying. No oil. That’s got to count for something, right?!

Soft and moist, spiced with warmth from cinnamon, I like these dipped into a melted pot of Nutella. There’s just something so magical about the combination of chocolate, hazelnut and cinnamon; I could eat them all day.

 photo Baked Cinnamon Doughnuts 7_zpseecdwzej.jpg photo Baked Cinnamon Doughnuts 15_zpsr20jyy93.jpgIngredients

  • 225g plain flour
  • 200g sugar (I like to use a combination of caster and light brown sugar in these)
  • 1 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 300ml milk
  • 25g butter, melted

Mix together the flour, sugars, baking powder, and cinnamon. In another bowl, whisk together the egg, milk, and melted butter. Stir the wet mixture into the dry ingredients until combined – but be careful not to overmix! Spoon or pipe the batter into dounght pans (I used silicone ones – if you have regular ones then grease them lightly first), filling each one a little more than three-quarters full.

Bake for 10 minutes at 180C, or until firm to the touch and light golden. Allow to cool for a few minutes, then carefully remove from the pan – I found my first batch tore quite a bit due to not letting them cool enough, so be patient!

 photo Baked Cinnamon Doughnuts 11_zpsziiiud0z.jpgIf you want to be ultra-indulgent (and let’s face it, if you’re making brownies you might as well go hard or go home…), I recommend covering in a cinnamon-spiked sugar. Melt 6 tablespoons of butter in an 8-inch saute pan. Combine 150g sugar and plenty of cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar. Dip into Nutella. Eat. Done.

Have you ever made doughnuts? What have you been eating recently?