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Eton Mess Doughnuts

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  • Vegetarian

About the bake

Eton Mess is the perfect dessert to sum up summer time. We have paired up these ingredients with a classic favourite bake, the doughnut. What's great is that these doughnut are baked so are lighter than their fried companions and when matched with fresh strawberries, cream and meringue these doughnuts are elevated to a whole new level. If you try one new thing this Summer let it be these.

325Total Time
310Prep Time
15Bake Time


  1. Step 1:

    Bring the milk to the boil, then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

  2. Step 2:

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer)

  3. Step 3:

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size - up to 2 hours depending on how warm your kitchen is. 

  4. Step 4:

    Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 25 even pieces (use a weighing scales if you like) Roll each piece into a ball and sit on 2-3 lightly greased baking sheets - they'll need room between them for growing.

  5. Step 5:

    Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 190°C (170°C fan, gas mark 5) with a roasting tin full of boiling water on the base of your oven.

  6. Step 6:

    Bake the doughnuts for 12-15 minutes until risen and dark golden. Let the doughnuts cool for a few minuts, then brush with melted butter and roll in sugar.

  7. Step 7:

    Whilst the doughnuts are cooling make your Eton Mess filling, by whipping the double cream until it reaches a stiff peak. Chopped the strawberries into small chunks and break up the meringues, then gently fold these in to the cream. 

  8. Step 8:

    Slice the doughnuts horizontally then spoon in generous helpings of the cream filling before serving.


  • For the Dough

    • 500g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast
    • 275ml Milk (whole)
    • 50g Butter (unsalted, cold, diced)
    • 1 Egg(s) (free range, medium) (beaten)
    • 75g Billington's Unrefined Golden Caster Sugar
    • 1 1/2 tsp Salt
  • For the Filling

    • 300ml Double cream
    • 300g Strawberries (washed and hulled)
    • 6 Meringues

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