Did someone say... gin doughnuts? Here are 3 different versions of these cream-filled bites of heaven

Here at Craft Gin Club, there’s only one thing we love more than gin, and that’s sugary baked goods oozing with cream! So we were clearly delighted to learn that there is a National Doughnut Week that takes place in the UK from 11-19 May 2019. In honour of such a prestigious occasion, we’ve come up with a frankly mouthwatering recipe combining two of our two favourite things: doughnuts and gin!

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HOW TO MAKE GIN DOUGHNUTS

For the Paul Hollywood types among you, do go right ahead and make your favourite doughnuts from scratch, including the dough (we love this recipe from the famous king of London doughnuts, Bread Ahead).

Alternatively, if - like us - you’re a little daunted by the prospect of making your own dough, simply follow the recipe below to whip up a batch of delicious flavoured cream filling and pipe it into (or on top of) the plain mini* sugar doughnuts you can buy freshly-made in most supermarkets. We promise not to tell if you don’t! Scroll down to choose from three delicious ginny cream doughnut fillings: raspberry, elderflower and lemon, and espresso.

*We say ‘mini’ but to be honest, we usually go full-size.


THE CREAM FILLING - BASIC RECIPE:

INGREDIENTS:

250ml milk
40g caster sugar
3 egg yolks
10g flour
10g cornflour
1 tsp vanilla extract

METHOD:

  1. Heat the milk in a heavy bottom saucepan on a medium heat until it comes to a boil.

  2. Whilst the milk is heating, whisk the egg yolks with the sugar until pale. Whisk in the cornflour and flour.

  3. When the milk reaches a boil, remove it from the heat for 30 seconds, then slowly pour over your egg mixture whilst whisking continually.

  4. Return the mixture to the pan and bring to a boil, then simmer for a minute, continually whisking as the mixture thickens up.

  5. Pour the mix into a clean bowl to cool, then cover the surface with cling film to prevent a skin forming.


RASPBERRY & GIN CREAM

Image:  domesticbatch

INGREDIENTS:

1 batch base pastry cream
2 tbsp gin
150g raspberries
150g icing sugar
Pink or red food colour (optional)
1 tbsp gin

METHOD:

  1. Push the raspberries through a fine mesh sieve to remove the seeds.

  2. Fold the raspberry puree into the base filling with 2 tbsp of gin, then pour into a piping bag or freezer bag and leave in the fridge to chill.

  3. Mix together 1 tbsp gin with the icing sugar and a few drops of food colour to form a thick paste, then slowly add water until the desired consistency is reached.

  4. Dip the tops of the mini doughnuts in the glaze and leave to set. Glaze large doughnuts after filling.

  5. Cut the tip off your freezer bag/piping bag and pipe the filling inside each doughnut, or a ping pong ball sized amount of filling onto your mini doughnuts.

  6. Top with dried raspberry or rose petals.

    You can kick these up a notch by adding 1/2 tsp ground cardamom.

    Tip: Goes well with a raspberry rose gin rickey!


LEMON & ELDERFLOWER CREAM

INGREDIENTS:

1 batch base pastry cream
1 tbsp gin
1 1/2 tbsp St-Germain elderflower liqueur
Zest and juice of 1 lemon
150g icing sugar
1 tbsp gin

METHOD:

  1. Fold the lemon zest into the base filling with 1 tbsp of gin and the elderflower liqueur, then pour into a piping bag or freezer bag and leave in the fridge to chill.

  2. Mix together 1 tbsp gin with 1 tsp of lemon juice and the icing sugar to form a thick paste, then slowly add water until the desired consistency is reached.

  3. Dip the tops of the mini doughnuts in the glaze and leave to set. Glaze large doughnuts after filling.

  4. Cut the tip off your freezer bag/piping bag and pipe the filling inside each doughnut, or a ping pong ball sized amount of filling onto your mini doughnuts.

  5. Top with lemon zest.

    Tip: Goes well with a Spring Collins cocktail!


ESPRESSO CREAM

INGREDIENTS:

1 batch base pastry cream
2 tbsp gin
20ml espresso or coffee
200g chocolate

METHOD:

  1. Fold the espresso into the base filling with 2 tbsp of gin, then pour into a piping bag or freezer bag and leave in the fridge to chill.

  2. Gently melt the chocolate, dip in the tops of the mini doughnuts and leave to set. Glaze large doughnuts after filling.

  3. Cut the tip off your freezer bag/piping bag and pipe the filling inside each doughnut, or a ping pong ball sized amount of filling onto your mini doughnuts.

  4. Top with a drizzle of chocolate or coffee bean.

    Tip: You can mix the 20ml espresso or 2 tsp instant coffee powder to your saucepan of milk when making your base pastry cream. Save time by picking up chocolate covered mini doughnuts!

    Tip: Goes well with an espresso gin martini!

Check our blog for more delicious gin-based recipes!