Goat Milk

This giant doughnut – supersized doughnut with homemade malted milk ice cream takes the food trend to the next level.

The recipe requires over 2 hours Preparation time and 1 to 2 hours Cooking time, and Serves 10.

Equipment and preparation: For the giant doughnut you will need a 38cm/15in deep-sided, non-stick cake tin, and a 12.5cm/5in cake tin or ovenproof ramekin. For the ice cream you will need an ice cream maker alternatively, Pacojet machine.

Ingredients:

For the ice cream

• 4 tsp malted milk powder
• 250ml/9fl oz full-fat milk
• 250ml/9fl oz double cream
• 6 free-range egg yolks
• 100g/3½oz caster sugar

For the doughnut

• 600ml/1pt 1fl oz milk
• 1kg/2lb 4oz strong white bread flour, plus extra for dusting
• 100g/3½oz caster sugar
• 250g/9oz butter, plus extra for greasing
• 18g fresh yeast
• 200g/7oz demerara sugar
• 1 tbsp ground cinnamon
• 200g/7oz icing sugar
• 2 tbsp bourbon whiskey

Directions:

• For the ice cream, in a saucepan, whisk the malted milk powder with a splash of milk until dissolved, then add the remaining milk and the cream and bring the mixture to a simmer.
• In a bowl, whisk the egg yolks and caster sugar until pale and fluffy, then pour the warm milk mixture over the egg mixture, whisking continuously until well combined.
• Return the mixture to the saucepan and cook over a gentle heat, whisking all the time, until the mixture thickens just enough to coat the back of a spoon.
• Pour the mixture into an ice cream machine and churn until frozen, then transfer the ice cream to an airtight, freezeable container and freeze until needed. Alternatively, if using a Pacojet machine, fill (but do not overfill) the container, then place it in the freezer for at least 4 hours, or until frozen solid.
• Meanwhile, for the doughnut, mix the flour and sugar in a large mixing bowl, or in the bowl of a free-standing mixer.
• Heat 100g/3½oz of the butter and half of the milk in a saucepan over a low heat. When the butter is just melting, remove the pan from the heat and whisk in the yeast until dissolved. Set aside.
• Add the remaining milk to the pan containing the yeast mixture, then pour all of the liquid over the dry ingredients. Mix for 5 minutes in the free-standing mixer or using an electric whisk fitted with a bread hook attachment, on a medium speed, until the mixture has come together as a soft, sticky dough. Alternatively, knead by hand on a lightly floured work surface for 5 minutes.
• Place the dough into a large bowl and cover with cling film, then set aside at room temperature to prove for 1 hour, or until well risen, spongey and nearly doubled in size.
• Grease the insides of a 38cm/15in deep-sided, non-stick cake tin with butter, and grease the outside edge of a 12.5cm/5in cake tin or ovenproof ramekin. Place one inside the other.
• Melt the remaining 150g/5oz of butter and pour into a large, high-sided roasting tray.
• Mix together the demerara sugar and cinnamon in another high-sided roasting tray.
• Turn out the proved dough onto a lightly floured work surface. Knead it gently for a couple of minutes until smooth and elastic, then roll it into a big bun shape. Using a pair of scissors, snip the dough in the centre to create a hole reaching all the way from the top to the bottom of the bun; use your fingers to gently increase the size of the hole.
• Dip the monster doughnut into the melted butter until completely coated, then dust it on all sides with the cinnamon sugar. Transfer the doughnut to the prepared tin, easing the doughnut hole around the smaller cake tin or ramekin. Cover the doughnut loosely with cling film and set aside at room temperature for 40-45 minutes, or until the dough is well risen.
• Preheat the oven to 180C/160C Fan/Gas 4.
• When the monster doughnut has proved, remove the cling film and bake in the oven for 25-30 minutes, or until golden-brown on top and cooked through. Carefully remove the inner tin, then turn the whole doughnut out onto a large serving platter.
• Stir the icing sugar and bourbon together in a bowl until smooth, then spoon the mixture into a small piping bag and drizzle it over the top of doughnut.
• Fill a ramekin small enough to fit inside the doughnut hole with the ice cream. Serve immediately.

 

 

 

A new favorite holiday tradition!

 

Make your holidays even happier with warm, goat milk crepes on Christmas morning.

 

 

Ingredients:

 

• 2 cups Summerhill Goat Milk
• 1 cup flour
• ½ teaspoon baking powder
• 1 egg
• Dash of salt

 

 

 

Directions:

 

 

• Whisk all ingredients together.

 

• Butter an 8 inch pan, scoop about 3- 4 tablespoons of batter into the pan. Crepe is supposed to be thin, and around 7 inches in diameter.

 

• Cook 1-2 minutes. When the bottom is set, rebutter the pan and flip.

 

• Cook for about a minute more, checking that it is cooked to your liking.

 

• Repeat cooking process until you have made the number of crepes desired.

 

• Roll up and serve with Christmas colored sprinkles, butter and syrup. (You can serve with any toppings you enjoy- berries sprinkled with powdered sugar is always delicious.)

 

 

You can store the leftover batter in the refrigerator for one day. Enjoy!!

 

 

Related Topics;

 

 

Christmas Cauliflower Casserole                   

 

Bread Sauce using Goat Milk

The bread sauce recipe is an easy extra for Christmas Day.

 

 

More Best gourmet recipes for you.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Good old recipe. Bring us some figgy pudding like no other. Thyme honey-infused figs make a delicious addition to a baked roly-poly pudding, serve with a walnut and honey ice cream.

 

The recipe requires 1-2 hours preparation time, 30 minutes to 1 hour cooking time, and serves 6.

 

 

Ingredients:

 

For the caramelised walnut and honey ice cream

 

• 150g/5½oz caster sugar
• 200g/7oz shelled, chopped walnuts
• 397g/14oz can condensed milk
• 50g/1¾oz thyme honey
• 50g/1¾oz soft mild goats’ cheese (without rind)
• 600ml/20fl oz double cream

 

For the fig filling

 

• 1 x 250g/9oz pack semi-dried figs, tops trimmed
• 1 lemon, juice and zest only
• 40g/1½oz thyme honey
• 1 tbsp lemon thyme

 

For the suet pastry

 

• 175g/6oz self-raising flour, plus extra for dusting
• pinch salt
• 100g/3½oz shredded suet
• 75g/2½oz ground almonds
• 1 lemon, zest only
• 100g/3½oz full-fat goat milk, plus extra for brushing
• 2 free-range egg yolks, plus 1 free-range egg, beaten, to glaze
• 50g/1¾oz thyme honey
• 1 tsp vanilla extract
• vanilla-infused sugar for sprinkling, to taste

 

For the decoration

 

• about 2 tbsp thyme honey, to taste
• 3 fresh figs (optional)
• 1 lemon wedge (optional)
• fresh lemon thyme (optional)
• vanilla pods, scrapped (optional)

 

 

Directions:

 

• For the caramelised walnut and honey ice cream, start with the caramelised walnuts. Place the caster sugar in a small heavy-based saucepan and heat over a medium heat until all the granules have melted and a caramel forms. Lay the walnuts on a sheet of foil and pour the caramel over the walnuts. Leave to set and cool.

 

• Beat together the condensed milk, honey and goats’ cheese in a bowl until smooth. Whip the cream in a separate bowl until soft peaks form when the whisk is removed from the bowl and fold through the condensed milk, honey and goats’ cheese. Break up half of the caramelised walnuts and stir them through the mixture. Set aside the remaining caramelised walnuts.

 

• Transfer the mixture to a freezer-proof container and place in the freezer – alternatively place in an ice cream maker and freeze according to manufacturer’s instructions.

 

• For the fig filling, combine all the ingredients in a medium heavy-based saucepan with one tablespoon of water. Place over a low heat, stirring well until everything is well combined. Simmer and stir occasionally for about 10 minutes, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and blend with a hand-held blender. Set aside for 10 minutes to cool slightly.

 

• For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4.

 

• Place the flour, salt, suet, ground almonds and lemon zest in a large bowl and stir together until well combined. Measure the milk into a jug and beat in the egg yolks, honey and vanilla extract. Slowly add the wet mixture to the bowl of dry ingredients and mix to a soft, but not sticky dough. Tip the dough out onto a floured surface and roll out to a 20 x 30cm/8 x12in rectangle.

 

• Spread the fig filling onto the dough, leaving a 1cm/½in border all the way round. Gently roll the dough up from the short end, brushing with milk and transfer to a greaseproof paper-lined baking tray, seam-side down. Brush with a little beaten egg and sprinkle with vanilla sugar.

 

• Bake for about 40 minutes, or until golden-brown, covering with a sheet of foil should the top and sides appear to be browning too much.

 

• Remove from the oven and leave to cool slightly. Drizzle over the thyme honey to taste and place the remaining caramelised walnuts over the top of the roll. Serve with the ice cream.

 

• You could also decorate with fresh figs (one cut in half, the other two with a cross on the top and the flesh opened slightly), plus a lemon wedge, fresh thyme and scraped vanilla pods around the pudding to reference the ingredients inside.