Discover why Tantrum have the best doughnuts in Glasgow with this tasty recipe for a traditional sweet treat. Hand-make a batch to brighten up your day in lockedown.
This is just one of the winning recipes from top food places that features in our Glasgow and West Coast Cook Book. You can order a copy to be delivered for a special offer price here.
Tantrum are part of a cadre of independent, distinctive food businesses in Glasgow who are leading the charge for the next wave of local flavours.
Glasgow has a sweet tooth. It’s not a fad or a trend. We are committed. So when Tantrum Doughnuts, the brainchild of husband and wife team Iain and Annika Baillie began making pop-up appearances at markets, they attracted a crowd. Then came a shop on Old Dumbarton Road, which opened in December 2015 and has become a firm favourite in the neighbourhood.
For their next trick, Tantrum rolled into the city centre, with a place on Gordon Street, close to Central Station. Enter and you are greeted by a colourful, outlandish display of fun treats. Brioche doughnuts, hand-made in small batches, then smothered, filled or glazed with home-made custards, fondants, purées, compotes and jams. Their selection changes when new ingredients become available from local suppliers. Our current favourite is tonka bean with orange oil infused glaze. They also serve an excellent cup of coffee.
Being a chef is all Iain has ever wanted to do. The pastry side of the work appealed to him and he had the chance to hone his technical skills when he spent two years at The Fat Duck in Bray. Returning to Glasgow, Iain sought out a job at Ox & Finch, not long after they opened, because he was impressed with their approach to cooking.
He would work there during the day before baking with Annika through the night, as they looked to establish their business. Annika has front-of-house hospitality experience and a keen eye for branding and marketing – one of the reasons Tantrum has such a strong presence on social media. In the early days, pictures of new doughnuts on Instgram acted as a clarion call to attract new devotees.
In January 2018, Tantrum opened a new bakery to support both shops in a converted railway arch in the contemporary SWG3 event space in Glasgow’s West End. Now there’s a team of pastry chefs who roll, glaze and fry through the night, “It’s very hard work, and can be surprisingly overwhelming at times but at the end of the day, we get to create delicious doughnuts that make people happy and thats one of the best jobs in the world” Iain says.
The recipe they’ve decided to share is for old fashioned traditional buttermilk doughnuts: “It is a favourite among our regulars as it’s the perfect breakfast doughnut. As it is a non-yeasted raised doughnut, it doesn’t require any proving, is quickly fried and glazed. When they fry, the dough cracks open as the buttermilk reacts with the hot oil, and when glazed, the glaze sneaks into all those nooks and seals in the moisture. Definitely try this at home!”
27 Old Dumbarton Road
Telephone: 0141 339 9319
Delectable brioche doughnuts, prepared with love
Old Fashioned Buttermilk Doughnuts Recipe
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 12-15 portions
640g strong bread flour
15g baking powder
160g caster sugar
70g softened butter
100g egg yolks
Oil for frying (Tantrum use rapeseed)
Flour for rolling
750g of icing sugar
180g of milk
Natural almond extract (to taste)
Combine butter and sugar in a stand mixer with a paddle attachment, set mixer to high and beat until pale and fluffy. Lower the mixer to slow and stream in the egg yolk and mix for around two minutes.
Stop the mixer, add 320g of the flour, the nutmeg, salt and baking powder. Mix on medium until just incorporated, then add buttermilk and mix until it comes together, then add the rest of the flour and mix to combine.
Lightly dust your counter-top with flour. Roll out your dough with a rolling pin, to a thickness of around 6mm. Leave to rest for 2-3 minutes. Using a 3 inch round cutter, dip the cutter in flour and stamp out your doughnuts, use another 1 inch round cutter to punch out the middles to create the non-fattening centre.
Using an electric fryer or a small pot of oil with a thermometer, heat the oil to 170 °C.
Using a spatula, gently lower your doughnuts into the oil, around 2-3 at a time depending on the size of your pot. They will sink to the bottom, and then float up gently. Let them colour for around 90 seconds – the top should be cracking open and the bottom should be golden brown. Flip the doughnuts over gently with your spatula and cook for another 90 seconds. At this point they should be GBD – golden brown and delicious.
Lift out of the pot with spatula, and shake off any excess oil. Place on a kitchen towel to drain. Leave to cool slightly and repeat with all your doughnuts.
Next, it’s time to glaze. Tantrum Top Tip: Glaze while the doughnuts are still warm, dip in the hot glaze cracked side down, then flip over and leave to set on a baking paper lined tray. – this makes the hot glaze run into all the little nooks and crevices and set to create a delicious doughnut.
Combine icing sugar and milk, add almond extract to taste, whisk the mixture until completely smooth.
Give a quick blast in the microwave so the glaze is a runny consistency when you are ready to glaze your doughnuts. You can modify the flavour of the glaze to suit your tastes.