- Food & Drink
Do you know how to order a Sambey Jagey? You stand at the bar, leaning at a 45° angle – ideally forwards, but often backwards. You point your index finger towards the heavens (left or right, whichever you prefer) and revolve it slowly, painting circles in the sky. When the barman comes towards you, bellow: “SAMBEY JAGEY! SAMBEY JAGEY! SAMBEY JAGEY!” till he retreats towards the optics. The minimum order is six.
A Sambey Jagey is a shot of Sambuca with a Jägermeister float. It was invented by friends of mine on Hayling Island, where the art of the cocktail is strong. Another Hayling drink is The Vestibule, which begins with a pint of Stella. Drink two fingers out of it and top up with Red Bull, then drink two more fingers. Depth charge a shot of vodka and voilà! You have a Vestibule. Such good nights out on Hayling Island.
But Jägermeister isn’t just a drink for banging back in shots until you lose the power of speech. Or, at least, this is the message Jägermeister UK is keen to spread among the drinking public. Jägermeister is a iconic, modern drink that can inspire great flights of creativity. To prove it, they’re running a blogging challenge called #JagerInspo. For the price of two bottles of Jägermeister, I agreed to take part.
The idea of the comp is to use Jägermeister in a creative way. A drink, a meal, a lamp, a hat – however the drink inspires you, that’s your angle. I decided to make doughnuts using Jägermeister’s new, sweeter sister drink Jägermeister Spice. It’s a pink drink that mixes the original’s 56 handpicked herbs, blossoms, roots and fruits (no, really), with cinnamon, saffron and vanilla. It’s rather like a boozy version of the mouthwash you get at dentists, with a heavy cinnamon edge and a touch of cola syrup about it. I thought it would go well with rhubarb.
It took a couple of goes to get this recipe right, mostly because I don’t have a deep fat fryer and guessing when the oil is the right temperature is a dangerous art. I made bloated, fat soaked wads of dough and I made cannonballs of raw flour. But once I got it right, I turned out rackfuls of doughnutty pillows that I stuffed with homemade custard and Jägermeister rhubarb jam. A pink wash of Jägermeister Spice icing on the top makes sure there’s no missing the booze.
After eating one of these doughnuts my housemate texted me: “I WANT TO BE A DONUT MASTER” This is the power of doughnuts when they’re combined with Jägermeister Spice. Sweet, yeasted dough world domination could be yours if you make them. Go forth and be #JagerInspo.
If you think my doughnuts are amazing, please click on THIS LINK [Edit: competition is now closed and they didn’t send me to Berlin, the swines] and then click on the pic of the doughnuts and like them. Lots of likes means Jägermeister may send me to Berlin for a weekend of non-stop Jägermeister. Imagine that. Thank you. Now make doughnuts.
Rhubarb & Custard Doughnuts with Jägermeister Spice
Makes 10 doughnuts
For the doughnuts:
500g strong white bread flour, plus a little extra for dusting
10g fine sea salt
7g dried fast action yeast
50g caster sugar
160ml whole milk
110g unsalted butter
2 medium eggs
Plenty of mild flavoured oil, for deep fat frying
For the Jägermeister Spice rhubarb jam:
100g caster sugar
Juice of 1 lemon
1/2 tsp cornflour
1 tsp ground cinnamon
2 tbsp Jägermeister Spice
For the custard:
2 egg yolks
30g caster sugar
250ml whole milk
1 tsp vanilla extract
For the icing:
300g icing sugar
4-5 tbsp Jägermeister Spice
A dash of pink food colouring
Multicoloured sugar strands or sprinkles
1 Make the doughnut dough: sift the flour into a large bowl. Add the salt, yeast and sugar. Whisk to mix. Pour the milk into a pan and chop in the butter. Gently warm till the butter melts and the milk is hand hot. Pour the liquid into flour. Beat the eggs and add them too.
2 Mix the doughnut ingredients together to make a soft dough. Turn out onto the work surface and knead for around 10 minutes, or use a mixer with an electric dough hook, till smooth and elastic. Wipe the bowl clean, sprinkle in a little extra flour and pop the dough back in. Rub with a little oil to stop it forming a skin. Cover with a clean tea towel and leave somewhere warm till it has doubled in size.
3 While the dough is rising, make the rhubarb filling. Trim and chop the rhubarb into small chunks. Tip them into a small pan with the sugar, lemon juice, cornflour, and cinnamon. Bring to a simmer, then cook for 8-10 mins till it thickens. Scoop into a bowl, stir in the Jägermeister Spice and set aside to cool.
4 Punch the dough back down and then divide it into 10 equal pieces. Roll into neat balls and place them on a floured board or baking tray. Loosely cover with cling film. Leave to rise for 1-2 hours till doubled in size.
5 Make the custard: whisk the egg yolks with the caster sugar in a bowl. Slowly whisk in the cornflour till the mix is smooth. Warm the milk in a pan over a medium heat till it just comes to the boil, then slowly whisk it into the egg yolk mixture. Whisk in the vanilla. Pour it all back into the pan and simmer for 2-3 mins, whisking, till it thickens. Spoon into a clean bowl. Cover with cling film and set aside.
6 Fill a pan or deep fat fryer with oil and heat to 170-180°C. Add a couple of doughnuts to the pan and fry for 2-3 minutes till golden, then use tongs to turn the doughnuts over and cook for another 2-3 minutes. Lift out of the oil and leave on a wire rack to cool.
7 When the doughnuts have cooled, make a hole in the side of the doughnut. Spoon the rhubarb jam into jam syringe or piping bag and pipe into each doughnut. Repeat with the custard so the doughnuts bulge.
8 Sift the icing sugar into a bowl. Stir in the Jägermeister Spice to make a smooth, thick icing. If it’s too thick, add a splash of water till you get the consistency you want. Stir in a dash of pink food colouring. Spoon the icing over the doughnuts and smooth out with a palette knife to thickly cover them. Sprinkle with multicoloured strands. These are best eaten on the day they are made, but they will last the night in the fridge.