JO’S SMALL BEER DOUGHNUTS

Makes 24 doughnuts at 20g

Doughnut Ingredients
500g strong flour
60g caster sugar
10g salt
1 lemon, zest
150g water
4 eggs
8g dried yeast

Michelada Creme Patissiere Ingredients 
600ml whole milk
6 egg yolks
100g caster sugar
60g cornflour
100g cold butter
4 limes zested
1/8 tsp chilli powder, adjust to taste
2-3 tbsp chopped tomatoes

Small Beer caramel Ingredients
165ml Small Beer
264g caster sugar
165ml double cream

Method
1. Make the doughnuts by adding all the ingredients apart from the butter into a stand mixer and mix with a dough hook on a medium speed until you have an elastic dough and all the ingredients are incorporated.

2. Gradually add in the medium butter on a medium speed until the dough appears smooth and shiny.

2. Put your dough in a lightly oiled bowl and cover with cling film. Leave to prove for 1.5-2 hours.

3. Kock back well, re-cover and move to the fridge overnight.

4. The next day, divide dough into 20g balls and roll tightly. Place on baking paper squares and cover loosely. Prove for 45mins- 1hr or until doubled in size.

5. Fry the doughnuts at 180’C for 2-3 mins on each side until golden all over. Drain off an excess oil from the balls and whilst still warm toss in a tajin, sugar mix.

6. Make the crem pat by putting all your ingredients, except the sugar, into a pan and heat slowly, whisking together until mix thickens.

7. Remove from heat and stir in butter until its melted. Keep in a container in the fridge with contact cling film.

8. To make the Small Beer caramel, in a large pan, heat the sugar and beer until it reaches 140- 145 degrees.  Then remove from the heat and quickly whisk in all the cream. Once cooled, stuff the doughnuts with both fillings and serve at room temp. Enjoy!