Recipes Bread & Dough Recipes Doughnuts Gin & Tonic Doughnuts Back to Doughnuts Gin & Tonic Doughnuts Total Time 3h 15m Prep Time 3h 0m Bake Time 15m Serves 12 Skill Level Easy 0 Reviews No ratings yet Share Are you a fan of the odd Gin & Tonic? Well why not turn your favourite tipple into a delicious bake with these Gin & Tonic Doughnuts. Light, fluffy BAKED doughnuts (yes, no frying involved in this recipe) filled with a smooth creme patissiere with a hint of lime and Gin and topped with a sweet gin inspired icing. If this sounds like it is your kind of bake what are you waiting for? Method In a saucepan bring the milk to the boil then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon. Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is. Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on 2-3 lightly greased baking sheets – they’ll need room between them for growing. Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 190°C (170°C fan, gas mark 5), with a roasting tin full of boiling water on the base of your oven. Bake the doughnuts for 12-15 minutes until risen and dark golden. To make the creme patissiere filling; pour the milk into a saucepan and heat gently for 5 minutes. Beat the egg yolks and sugar together until smooth and pale in colour, then slowly whisk in the cornflour until your reach a smooth paste consistency. Remove the milk from the heat, then whisk into the egg mixture using a balloon whisk, mixing slowly and carefully until all the ingredients are thoroughly blended. Add in the vanilla paste, lime zest and gin extract. Return to the pan. Place back on the heat and slowly bring to the boil, whisking continuously. Continue to cook for 2-3 minutes or until you have reached the desired thickness. Pour the filling into a bowl to cool and cover with cling film. Chill for 30-40 minutes. Once fully cooled, spoon the creme patissiere into a piping bag and make a hole in the side of each doughnut pushing the piping bag into the hole and fill with the creme. To make the icing, mix together the icing sugar with a few drops of water and gin extract until you reach a thick consistency. Dip each doughnut into the icing until the doughnut is half covered, or if you prefer spoon the icing on top of each doughnut and spread out with the back of a spoon. Finish with some grated lime zest on top of the icing. Let's Bake The easiest way to follow a recipe Birthday Boozy Bakes Coffee Shop Bakes Father's Day Freshly Baked - New Arrivals Mother's Day Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Doughnuts 500g Allinson Strong White Bread Flour This is versatile, everyday bread flour with a high protein content which helps to make the perfect loaf. Bread flour has higher gluten levels than culinary flours such as plain or self-raising. Very strong bread flour has an even higher gluten level so can be used to produce a higher rise loaf. Good for white loaves, pizza dough and pasta. 7g Allinson Easy Bake Yeast Perfect to use in bread makers and hand baking this yeast, gives your dough a quick rise, eliminating the need to 'knock back.' The dough will only require one kneading and one period of proving. The yeast can be added with the flour straight from the pack and will become activated as soon as it comes into contact with the liquid. 275ml Milk (Whole) 50g Unsalted Butter (Cold, Diced) 1 Free Range Medium Egg (Beaten) 75g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 1½ tsp Salt For the Creme Patissiere Filling 300ml Milk (Whole) ½ tsp Nielsen-Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. 3 Large Free Range Egg Yolk(s) 100g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 30g Cornflour 1 tsp Gin Extract 1 Lime Zest For the Icing 100g Silver Spoon Icing Sugar This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream. 1 tsp Gin Extract Utensils Saucepan Wooden Spoon Large Mixing Bowl Clean Tea Towel or Cling Film Knife Baking Sheet Parchment Paper