#BarbourSummer: A Taste of Summer with Vicky’s Donuts

Continuing our #BarbourSummer foodie tour, we're bringing you an exclusive recipe from Vicky’s Donuts to recreate this sweet treat at home.

July 10th 2017
Hi, I’m Vicky from Vicky’s Donuts. I’ve teamed up with Barbour to create a scrumptious summer donut recipe, combining quintessentially British strawberry and raspberries with a cool twist. We promise this will be a treat to enjoy on a hot summer's day!
These ‘very berry' donuts are dee-lish on their own, but to make them a special treat for summertime, turning them into ice cream sandwiches really takes them to the next level.
Vicky's Donut’s “Very Berry Ice Cream Donut Sandwiches” - Makes 4!
Ingredients for the Strawberry Ice Cream:
• 550g strawberries
• 185g caster sugar
• 500 ml milk
• 500ml double cream
• 2 tsp vanilla bean paste
• 10 yolks
• 300g strawberries
• 110g caster sugar
• 300ml double cream
• 300ml double cream
• 1 tsp vanilla bean paste
• 6 egg yolks
Ingredients to make the Donuts:
• 250g strong white bread flour
• 25g butter
• 7g instant dried yeast
• 30g caster sugar
• 6g salt
• 2 eggs
• 80ml warm milk
• 70ml warm water
• 3 litres vegetable oil plus 2 tbsp for greasing
Ingredients to make the Raspberry Icing:
• 300g icing sugar
• 75ml good quality raspberry coulis
• Finely grated zest of 1/2 lemon
• 2 tbsp sprinkles (made with natural colouring)
Let’s start with the Ice cream:
1. Hull the strawberries and roughly chop into 5mm pieces. Put them in a bowl and sprinkle over two tablespoons of caster sugar.
2. In a heavy based pan, pour in the milk, cream and vanilla bean paste and place on a medium heat, stirring constantly until it just starts to simmer. Take off heat and leave to one side.
3. Whisk the egg yolks with the remaining caster sugar until gold and fluffy. Carry on whisking while slowly pouring the warm milk and cream mixture into the bowl. Transfer the whisked mixture back into the pan and heat for around 5 minutes until it thickens up a little. Leave to cool.
4. Once cooled, fold in the chopped and sugared strawberries.
5. Either leave to freeze in an ice cream maker or place in a plastic container in the freezer for at least 6 hours, whisking every two hours to get rid of ice crystals and leave you with a silky smooth strawberry ice cream.
Next up, it’s time to test your baking skills! It’s Donut time:
1. Place the flour, sugar and butter a large bowl. Make two wells in the flour at opposite sides of the bowl and add the salt to one, and the yeast to the other.
2. Break in the eggs and add the warmed milk. Measure out the water to have it ready at your side.
3. If you’re using a stand mixer, attach the dough hook and mix on the slowest speed setting whilst slowly pouring the water into the dough mixture. If you don’t have a stand mixer, use one hand to bring the dough together and the other to add the water. Once all the water has been added and all the ingredients have been incorporated, you'll have a sticky, wet mixture.
4. Knead in the mixer on a slow setting for 8 minutes or on a floured surface using your hands for 10 minutes. When it’s been kneaded enough, it’ll be smooth, elastic and have a shiny surface.
5. Put in a clean bowl and cover with a damp tea towel until doubled in size (can be anything between 20 - 90 minutes depending on the temperature of your kitchen).
6. Grease 2 oven trays with a tbsp vegetable oil.
7. Cover your hands and sprinkle a flat surface with flour. Tip out the dough and knead with your hands a little to form a ball.
8. Sprinkle the rolling pin with flour and roll out the dough to around 2cm thick.
9. Use a cutter to cut out shapes and place onto the greased trays. Leave to rise for around 10-20 minutes until the dough springs back when you touch it.
10. Preheat deep fat fryer or oil in a heavy-bottomed pan with a thermometer to 180 degrees C.
11. Use a fish slice to carefully pick up each portion of dough and then drop the dough into the fryer, cooking each one for around 60 seconds on each side until golden brown.
12. Remove with tongs and place onto a baking tray lined with a paper towel to soak up any excess oil and leave to cool.
Whilst your Donuts are cooling let’s prepare the Raspberry icing: Start by placing icing sugar, raspberry coulis and lemon zest into a bowl and give it a good stir. Pop in the fridge to chill. And now the fun part: To make the sandwiches, slice each donut in half, place 3 scoops of ice cream onto the bottom half and drizzle with raspberry coulis.
Using a teaspoon, scoop up a blob of icing and twirl it around in a circular motion to stop any excess from dripping down. Spoon onto each donut and spread it so that it covers the whole surface. Finish by sprinkling the sprinkles over the top to cover the surface of each donut evenly voila!
We hope you all enjoy the dish! Make sure to tag #BarbourSummer in your creations this summer - we can’t wait to see them!
Follow the #BarbourSummer campaign next week as we bring you an exclusive recipe from food vendors, Spit & Roast.
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