The proof is in the dough(nut): How to make custard doughnuts at home


Krispy doughnut recipes revealed over on the Metro.

Metro

24/04/14.    METRO FEATURES : JUSTIN GELLATLY DOUGHNUTS MASTERCLASS.    JUSTIN GELLATLY, CO-FOUNDER OF BREAD AHEAD BAKERY GIVES METRO JOURNALIST EMMA STURGESS A DOUGHNUT MAKING MASTERCLASS, A GELLATLY SIGNATURE PRODUCT AT THEIR BAKERY IN BOROUGH MARKET, SOUTH-EAST LONDON.    CREDIT: DANIEL LYNCH.  07941 594 556.  www.lynchpix.co.uk (Picture: Daniel Lynch)

Try making Justin Gellatly’s doughnuts – you won’t be able to eat them without licking your lips.

I’ve barely left Bread Ahead –the bakery in Borough Market, south London, opened by Justin Gellatly and Matt Jones – when the aroma leaking from the cake box I’m carrying becomes too much to resist. It’s sugar and vanilla combined with buttery, yeasty dough and could only be Gellatly’s delicious doughnuts.

Perfected during his time at St John in east London – and so fabulous, they’re on the cover of his new book, Bread, Cake, Doughnut, Pudding (Fig Tree, £25) – they’re pillowy and heavy in the hand, with pale yellow waistbands straining with vanilla custard.

24/04/14.    METRO FEATURES : JUSTIN GELLATLY DOUGHNUTS MASTERCLASS.    JUSTIN GELLATLY, CO-FOUNDER OF BREAD AHEAD BAKERY GIVES METRO JOURNALIST EMMA STURGESS A DOUGHNUT MAKING MASTERCLASS, A GELLATLY SIGNATURE PRODUCT AT THEIR BAKERY IN BOROUGH MARKET, SOUTH-EAST LONDON.    CREDIT: DANIEL LYNCH.  07941 594 556.  www.lynchpix.co.uk (Picture: Daniel Lynch)

I bite in and a dollop of custard hits the ground with a slap. Bread Ahead’s signature ’nuts lead an increasingly crowded field, with some London hot spots leading the way.

View original post 1,025 more words

Advertisements