Book of Days Tales

Today is the birthday (1635) of Robert Hooke FRS, who was arguably the greatest experimental scientist of the 17^th century. If you know any physics you will be aware of Hooke’s law concerning the extension of a spring.  He also rivaled van Leeuwenhoek by building his own compound microscope and observing living cells and single cell organisms.  In addition, he performed experiments on light and heat, and, in consequence, had a longstanding feud with Isaac Newton over experimental priority.  Newton was superior as a theoretical physicist and mathematician, and also won the publicity battle with Hooke.  It is said that Newton destroyed the only portraits of Hooke, so we have no idea what he looked like. 

Hooke was born in Freshwater on the Isle of Wight and home schooled by his father who was curate in the local parish and head teacher at the local school. Traditional Isle of Wight cooking has disappeared but there are recipes available from 19th century MSS.  Here are plum doughnuts.  The recipe calls for chopped wild plums, but plum jam will work also.  The dough is quite spicy unlike similar fried dough from other regions.

Ingredients

300 gm strong white bread flour  

175 ml whole milk

50 gm unsalted butter

50 gm fine brown sugar

7 gm sachet of yeast

2 tsp allspice

¼ tsp cinnamon

pinch of ground cloves

pinch of ground mace

½  tsp salt

Vegetable oil for deep frying

Filling

Small wild plums, chopped fine, or plum jam

Instructions

Sift the flour and spices into a bowl, adding salt and sugar on one side and the yeast on the other. Add the softened butter and 120ml of the milk. Combine by hand, gradually adding as much of the remaining milk as you need until the dough is soft and tacky.

Knead on a floured surface until smooth. Oil the bowl, return the dough to it and cover, leaving somewhere warm to rise until doubled in size.

Place the dough back on a floured surface and fold inwards until the air is knocked out and the dough is smooth. Divide into ten and roll into balls.

Make a hole in each ball with your thumb and push or pipe some of the filling inside. Stretch the dough over the hole to close it, twisting the join to seal. Once filled, place the balls on baking trays lined with parchment and cover for 45 minutes to double in size.

Deep fry the balls, a few at a time for around seven minutes, until they are cooked through and an even golden in color. Turn them over half way to ensure even coloring.

Remove them from the pan with a slotted spoon, drain on a wire rack and let cool. Best eaten when still slightly warm, but can be cooled completely.