Paul Hollywood custard and jam finger doughnuts recipe on The Great British Bake 2020

Paul Hollywood showcased delicious custard and strawberry jam finger doughnuts for this week’s technical on The Great British Bake 2020.

The ingredients for the dough are: 125ml whole milk, 1 large egg, 250g strong white bread flour, 35g unsalted butter, cubed and softened, 5g fast-action dried yeast, 5g fine salt and 25g caster sugar, plus extra for coating.

For the jam: 100g strawberries, roughly chopped and 100g jam sugar.

For the creme mousseline: 250ml whole milk, 2 large egg yolks, 40g caster sugar, 15g plain flour, 15g cornflour, 1 tsp vanilla extract, Pinch of salt, 40g unsalted butter, cubed and chilled and 40g unsalted butter, softened.




See recipes by Paul in the book titled: A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence, available from Amazon now.

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