We kick off breakfast week by paying homage to our favourite chefs and eating bacon doughnuts for breakfast!
This year, we decided to get even more creative with our Farmhouse Breakfast Week and asked our foodie writers to pick their favourite chef and adapt a recipe to make a Shake Up Your Wake Up breakfast. It’s only Monday morning and already the bar has been set pretty high. Check out Hannah’s sweet and savoury, sumptuous doughnuts and Michelle’s healthier option of banana and muesli muffins.
We are taking the saying ‘breakfast like a king’ quite literally, so be prepared for some hearty, creative and down-right awesome recipes from Fed Up & Drunk this year.
Hannah’s Breakfast Week Chef
James Morton stole my heart on the Great British Bake Off with his maverick approach to technique and flavour (though his woolly jumpers and accent didn’t hurt) and managed to do it all over again with his Brilliant Bread book. His recipes are easy to follow and the focus is on fabulous flavours and the fun of baking. I decided to combine his doughnut recipe with an amazing Voodoo Doughnuts flavour combo I tried in Portland, Oregon last year.
During the week my breakfasts generally comprise of cereal and fruit at my desk, whereas on weekends I like to take a bit more time, whether it’s eggs Benedict with homemade bread or a sugar fest of heavenly pastries. I know doughnuts aren’t exactly a healthy breakfast option, but sometimes Monday mornings call for a bit of a treat. These doughnuts are sugary and delicious, perfect for a breakfast buzz.
Hannah’s gloriously indulgent maple-bacon doughnuts
Ingredients for the doughnuts:
500g strong white flour
50g caster sugar
1 x 7g sachet fast-action yeast
50g unsalted butter at room temperature
275g full-fat milk,
2 large eggs
Vegetable oil for frying
1. Rub together the flour, sugar, yeast and salt, keeping the salt and yeast at opposite ends of the bowl. Rub in the butter to make a breadcrumb-like mixture, then add all of the wet ingredients. When you have a very wet dough, cover it and leave for 30 minutes.
2. When the mixture has risen a bit, knead it for ten minutes, shape into a bowl and put it back in the bowl. Cover and rest until it’s doubled in size – this should take about an hour and a half.
3. Line a baking tray with baking paper and grease it lightly with oil. Turn the dough out onto a floured surface and roll it into a long sausage shape. Divide it into 12 pieces and shape into balls. Leave to prove on the tray for an hour.
4. Preheat oil in a deep pan – the oil needs to be 160C – then fry the doughnuts two to four at a time for 3-4 minutes on each side. When they’re ready, they should be a dark golden colour. Leave to cool on a wire rack while you prepare your scrumptious maple frosting and crispy bacon.
Ingredients for the topping:
180ml maple syrup
250g icing sugar
8 rashers of streaky bacon.
1. Heat the butter and maple syrup together until the butter is melted, whisk and leave to cool to thicken. Once the mixture is completely cool whisk in the icing sugar.
2. When the mixture is slightly firm, dip each doughnut into the frosting to cover the tops completely.
3. Fry the bacon until it’s extremely crispy, break it up into little pieces and distribute between the doughnuts.
4. Tuck in, with a mug of coffee.
Michelle’s Breakfast Week Chef
The idea of a quick, easy, grab-and-go breakfast is very appealing on dark mornings when the thought of getting up even ten minutes earlier than usual is frankly laughable, so these breakfast-on-the-run muffins from Rachel Khoo are an ideal solution. They do taste rather healthy, though, so I’d suggest adding a few chocolate chips if you fancy a morning treat.
Michelle’s brilliant banana breakfast muffins
Ingredients (makes 12 muffins):
100g softened butter
100g golden caster sugar
3 ripe bananas (the riper the better)
1 tsp vanilla essence
2 tsp baking powder
1 tsp bicarbonate soda
1. Preheat oven to 180C. Cream together the butter and sugar until fluffy. Whizz the bananas, yoghurt, milk and egg together in a blender (if you don’t have a blender, you can mash up the bananas by hand and then mix it all together with a hand mixer) then add the creamed butter mixture.
2. Sift the flour, baking powder and bicarb together and combine with muesli. Fold the banana butter mixture into the flour, but don’t over-mix – it’s better for it to be slightly lumpy. Spoon the mixture into the cases.
3. Bake for 25-30 minutes until the muffins are golden brown and bounce back when touched.
Stay tuned: we’ve a rare-bit of breakfast for you coming up tomorrow.