Harry Potter Hogwarts Doughnut Recipe | My Harry Potter Kitchen II (Recipe 54)
Welcome back to the Kitchen!
If you're new, this is My Harry Potter Kitchen - The Harry Potter YouTube series full of magical food where I'm reading through the books and coming up with brand new Harry Potter recipes inspired by every item of food and drink we find inside! Last week we brewed up a Homemade Minestrone for our magical Mandrake Stew recipe!
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This week, we've got an incredibly tasty sweet treat to show your Hogwarts House pride!
This week we're jumping back into Chapter 18 - 'Dobby's Reward' for our final recipe of the series:
"Shame, said Ron, helping himself to a jam doughnut"
Time for one final Hogwarts House inspired treat to finish the year in style!
The end of the year feast is here, Gryffindor have won the house cup and spirits are high so I think it's time for a victory doughnut!
This easy doughnut recipe is super easy to make and gives you the best, melt-in-the-mouth doughnut experience - just like Krispy Kremes! It only takes a few minutes to prepare the dough so I'll also walk you through how to make a sweet raspberry jam filling and some Hogwarts House coloured glazes to finish our magical doughnuts with!
If you've been looking for an easy homemade doughnut recipe follow this simple step-by-step recipe to learn how to make homemade Krispy Kreme with a magical Harry Potter twist!
Harry Potter Hogwarts Doughnut Recipe Ingredients
(makes 8-12 doughnuts)
For the Krispy Kreme doughnut recipe
300g plain flour
½ tsp salt
50g golden caster sugar
1 sachet (7g) fast action dried yeast
1 tsp vanilla extract
750g vegetable shortening (for frying)
For the jam donut filling recipe
150g fresh raspberries
100g granulated sugar
juice from ½ lemon
For the Krispy Kreme donut glaze recipe
160g icing sugar
30ml (2 tbsp) liquid glucose
food colouring gel (red, green, blue and yellow)
edible glitter spray
Homemade Krispy Kreme Donut Recipe Method:
To begin you want to make your doughnut dough by warming the milk until it is lukewarm (not boiling) and then stirring in the sugar and yeast. Set to one side for 5 minutes so the yeast can begin to activate - you'll know it's ready when the mixture begins to froth.
Crack the egg into a jug, add in the vanilla and whisk together. When the yeast mixture is ready, whisk that in too.
Place the flour, salt and shortening into a bowl and work with your fingertips until it forms breadcrumbs. Make a well in the middle and pour in the egg yeast mixture. Knead on a medium speed for 5 minutes (or by hand for 10 minutes) until you have a smooth dough. Place into a lightly greased bowl, cover with cling film and leave to rise for an hour until it's doubled in size.
To shape the doughnuts, knock back the air and knead on a lightly floured surface for about a minute. Roll out to about an inch thick and then use a large cookie cutter to cut out your circles. (Wizard Tip! Knead any leftover dough together and re-roll).
Place the circles onto a lightly greased tray, cover with cling film and allow to rise again for about 45 minutes until doubled.
To make the raspberry jam filling place a saucepan on a medium heat and add in the raspberries and sugar. Juice the lemon and add in half the juice. Bring to the boil, stirring as you go. It will take about 5-10 minutes for the fruit to completely soften and for it to reach 100c.
Allow to cool slightly before transferring to a blender, pulse until smooth and then pass through a sieve for a smooth filling. Place the jam to one side to cool completely.
To fry the doughnuts place a large pan on a medium-high heat and add in the vegetable shortening, heating until it reaches 180c. (You can test the oil with a small piece of dough to make sure it is hot enough - it should start bubbling straight away and brown in 1 minute).
Press down the doughnut dough and slowly place into the oil. Fry for 1 minute each side until golden brown and then allow to drain on some paper towels.
Pour the jam into a piping bag with a nozzle and fill each doughnut by pressing in and squeezing until you feel resistance from the jam.
Add the icing sugar, glucose and milk into a bowl and whisk together until smooth. Split into 4 and dye using the food colouring gel into your Hogwarts House colours.
Dip the filled doughnuts into the glaze , turn over and allow to set before serving. For an added touch of magic you can finish these with a sprinkling of edible glitter spray
And that's a wrap! Gryffindor has won the house cup and we've finished baking our way through the Chamber of Secrets!
Thank you so much for joining me on this journey! If you're looking to celebrate the end of the Chamber of Secrets with these doughnuts why not give them a go and send in your photos via Instagram using the hashtag #MyHarryPotterKitchen (you can follow @BradBakes - and tag me in them too!)
I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!