SILENT!! while you eat these gorgeous doughnuts!!
Hole in one:)
As you can imagine, these go down with the greedyboys a real TREAT!!
I am not sure though if its the doughnuts or the sugar that holds the most attraction ….
Alex and I made some mini ones, some holey ones, some full ones, a kiwi one and one or two jammy ones…
Take bugger all time to make and are easy.
Granted it is a yeasty beasty so you need to have rising time etc…
So shall we get into this? …I will brew the Coffee!!
Ha , talk about stereotype…
Never actually seen a cop with a doughnut…
NZ Koru Doughnut!!
So what will you need?
A shitey load of oil!! Sunflower or canola preferably – about 6-8 litres would be good.
3 cups of pure flour
2/3 cup of sugar plus 1 cup for dusting.
1 cup warm milk
60 gms of softened butter
3 tsp of dried yeast
2 tsp mixed spice
Pinch of salt
1/2 cup of jam for filling if you like or pastry custard or nutella even:)
Dough ready to chop…
cutting the doughnuts…
what happens to the doughnut ‘holes’? here they are…
some with holes, some without…
Warm milk, stir in sugar and then mix in the dried yeast.
Combine well and allow to stand until frothy for 10-15 minutes.
Combine all dry (flour, salt, spice)ingredients in a bowl and mix through.
Add the yeasty mix to the dry ingredients, mixing well.
Add in the butter and work in through and knead for 5-6 minutes until dough is smooth.
Place dough in oiled bowl, cover and allow to stand for 90-120 minutes.
Make sure the oil is hot but not too hot.
Place Oil in a large saucepan and fill 1/3-1/2 full with oil.
Personally I do 1/3 as I feel its safer in my pot.
Heat to a medium heat, about 160 -170 celsius .
I had to tooooooo hot to start, Luckily Alex and I were testing first as we had blackish crispy bits!!
Alex ate them though….
Take dough from bowl and turn out on lightly floured bench/board.
Roll dough out, I rolled it to maybe 3-4 cms and the cut your doughnuts using a cookie cutter…
You could also make some twists like churro’s if you wanted, or any shape really…
As you can see below, Alex made the NZ koru…and some other bits…
NZ Koru Doughnut!!
Put remaining sugar in a large plate with room to roll them
Rest the cut dough for about 10 minutes and by then the oil should be hot enough.
I like to test the hotness out with little left over bits and that will give you an indication of yes or no.
When temperature is right, then place 3-4 doughnuts in the pot, more if the pot is bigger.
You want to give them space to breathe so to speak…..
Allow 3-4 minutes each side to cook.
Roll them in sugar
Remove from oil with metal scoop spoon or tongs, allow a quick drain and then place on paper towels for a few minutes, then transfer to sugar.
Roll in sugar gently and then place on separate plate.
Best eaten while warm!!
You can if you like pipe some slightly warmed jam or pastry creme into the doughnuts, using a piping bag and slightly poking the nozzle in the side of the warm doughnut.
You can add cinnamon to the sugar and make them cinnamon doughnuts…
You can drizzle custard on them, You can dunk them in milk or hot cocoa!!
But you must ENJOY, ENJOY, ENJOY!!
A touch of Greek yoghurt
Greedyboy getting stuck in…
Recipe adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/jelly-filled-donuts-recipe/index.html