Please wait, the site is loading...

Damson doughnuts with hazelnut eggnog shots


Makes: 10 doughnuts and 450ml eggnog
Serves: 10
timePrep time: 1 hr 20 mins
timeTotal time:
Damson doughnuts with hazelnut eggnog shots
Recipe photograph by Ant Duncan

Damson doughnuts with hazelnut eggnog shots

A deliciously different festive pud, these warm doughnuts oozing with damson jam are perfect accompanied with a shot of traditional eggnog, spiked with hazelnut liqueur

Makes: 10 doughnuts and 450ml eggnog
Serves: 10
timePrep time: 1 hr 20 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (Doughnut)
Calories
391Kcal
Fat
10gr
Saturates
3gr
Carbs
69gr
Sugars
37gr
Fibre
2gr
Protein
6gr
Salt
0.3gr

Tommy Banks

Tommy Banks

Michelin-starred chef Tommy Banks presides over the menus at both The Black Swan in Oldstead, Yorkshire and Roots in York. His field to fork ethos is inspired by his family who have been farming the land around Oldstead for centuries. Tommy has also launched ‘Made in Oldstead’, a premium food box service, delivering Michelin-starred dining direct to your door.
See more of Tommy Banks’s recipes
Tommy Banks

Tommy Banks

Michelin-starred chef Tommy Banks presides over the menus at both The Black Swan in Oldstead, Yorkshire and Roots in York. His field to fork ethos is inspired by his family who have been farming the land around Oldstead for centuries. Tommy has also launched ‘Made in Oldstead’, a premium food box service, delivering Michelin-starred dining direct to your door.
See more of Tommy Banks’s recipes

Ingredients

For the eggnog
  • 50g blanched hazelnuts
  • ½ tsp vegetable oil
  • 500ml whole milk
  • 5 large egg yolks
  • 70g caster sugar
  • 3-4 tbsp hazelnut liqueur or brandy, to taste
For the doughnuts
  • 200ml whole milk
  • 40g unsalted butter
  • 1 x 7g sachet active dried yeast
  • 50g caster sugar, plus 100g for coating
  • 1 large egg
  • 400g plain flour, plus extra for dusting
  • ½ tsp fine sea salt
  • about 1 litre vegetable oil, for deep frying
  • 1 x 370g jar damson jam (or another jam of choice)

Step by step

Get ahead
Make the hazelnut eggnog the day before. Leftover doughnuts are best eaten next day.
  1. Make the eggnog first, as it needs to be well chilled. Preheat the oven to 170°C, fan 150°C, gas 3½. Toss the hazelnuts with the oil and roast for 12-15 minutes until they are a deep golden brown and smell nutty. Cool slightly, then add to a liquidiser with the milk. Blend until smooth then pour into a pan and bring almost to the boil. Cover and set aside to infuse for 30 minutes.
  2. Strain the mixture through a sieve into a clean pan, discarding the solids. Slowly bring back to the boil. Meanwhile, whisk together the egg yolks and sugar in a bowl until pale. Gradually pour the hot milk onto the egg mixture, whisking constantly until combined. Add a pinch of salt and pour the custard back into the pan. Cook over a medium heat, stirring constantly, until it has thickened enough to coat the back of a wooden spoon.
  3. Strain through a fine sieve into a bowl set inside a larger bowl of iced water. Stir until the custard is cool then add the liqueur or brandy. Cover and chill until needed.
  4. For the doughnuts, combine 50ml of the milk with the butter in a small saucepan and bring to the boil. When the butter has melted, pour in the remainder of the milk and remove from the heat; the milk should be lukewarm. Whisk in the yeast and 50g of sugar, followed by the egg, and place the mixture in the bowl of a stand mixer fitted with the dough hook (you can knead this by hand if you do not have a hand mixer, but it is quite a sticky dough). Sift in the flour and salt, and, with the mixer running on low speed, allow the mixer to slowly knead the dough. Once all the flour has been incorporated, increase to a medium speed and knead for about 5 minutes, until it is completely smooth. It will be slightly sticky and elastic.
  5. Scrape the dough into a lightly oiled bowl, cover and leave somewhere warm for about an hour or until the dough has doubled in size. Turn the dough out onto a floured surface and fold it over on itself a couple of times to knock out the air. Divide into 10 balls and place these on a lightly oiled tray, spaced a good 3cm apart. Loosely drape a sheet of oiled clingfilm over the doughnuts and set aside in a warm place to double in size again – it should only take 30-40 minutes this time.
  6. Place 100g of sugar on a large plate. Add oil to a large deep pan until it’s a third-full. Heat to 170°C (or until a piece of bread turns golden in a few seconds). If you have one, keep your thermometer in the pan to help maintain a constant temperature. Fry the doughnuts in three batches until they are golden brown, about 1 minute on each side.
  7. As each batch is ready, briefly drain the doughnuts on kitchen paper, then immediately roll in the sugar and set aside. When they are all cool enough to handle, make a small slit in the side of each doughnut with a sharp knife. Spoon the jam into a piping bag (thin down with a little boiling water if it seems too stiff) and pipe in as much jam as you can without it spurting out. Serve the doughnuts still warm, with small glasses of chilled hazelnut eggnog alongside. 

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years