Carbonara Doughnuts

Updated at: Thu, 17 Aug 2023 10:35:44 GMT

Step 1

Mix the water, yeast and sugar and let sit for 5 minutes

Step 2

Add into a stand mixer with the flour salt and eggs and stars processing on low til you have a smooth dough

Step 3

Heat the butter for 10 seconds in the microwave til softened not melted, and add to the dough in 3 batches til you see the previous butter disappear into the mix

Step 4

Continue to knead for 10 minutes, then cover with cling film and leave in the fridge overnight

Step 5

Pull the dough out the bowl, cut into 20 even pieces then roll out into 8cm disks and set on a floured tray covered with cling film at room temp for 2 hours til doubled in size

Step 6

Separate 6 egg yolks into a bowl and finely grate in the pecorino

Step 7

Whisk to combine then add in 150ml of hot pasta water and whisk to combine

Step 8

Set the bowl over a pan of simmering water and whisk until it forms a smooth even consistency

Step 9

Mix 1 tsp cornflour with 1 tbsp cornflour and whisk into the mix and continue to heat

Step 10

Repeat with more cornflour to get desired consistently - should cost the back of a spoon with 1mm thick custard

Step 11

Slice the guanciale into small lardons and cook on medium heat til golden brown and crispy then add to the egg mix and combine

Step 12

Pour into 10 even circular moulds then set in the freezer for 2 hours til set and frozen

Step 13

Heat a pan of sunflower oil to 170C

Step 14

Finely grate some parmesan into a bowl and add the parsley and panko and mix

Step 15

Get a disk of dough and wet the edges all round

Step 16

Lay a frozen puck of the egg mix then another disk on top and pinch all around the sides to seal

Step 17

Repeat for the other 9 doughnuts then fry in batches for 5-6 minutes til golden brown and has a gooey molten centre

Step 18

Straight out the oil, roll the doughnuts round in the parmesan mix so it sticks then serve up how you like and get stuck in!

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Crispy

Delicious

Fresh

Kid-friendly

Makes leftovers