The humble donut has developed a bit of attitude lately. It's not just Mexican churros and Italian zeppole that are turning up on the cafe tables and menus of some of the world's premier establishments. Croissant- donuts, lemon meringue donuts and those almost-good-for-you, paleo baked donuts are taking the world by storm. These hot, sticky delicacies are not hard to recreate at home when you know how (no, you don't need a deep-fryer!). Featuring baked or fried, fancy or the basic cinnamon-rolled delights of your youth, this book of donuts offers the very best of tried-and-tested recipes with 50 mouth-watering variations. Here are four of our favourites including mouth watering Strawberry Heart Donuts for Valentine's Day.
Donuts by Tracey Meharg is published by Murdoch Books and available now.
STRAWBERRY HEART DONUTS
MAKES 18 PREPARATION 50 minutes COOKING 20 minutes
Spoil your true love with these little bites of strawberry sweetness. So much better than a bunch of roses.
80 g (2¾ oz) unsalted butter,
at room temperature
110 g (3¾ oz/½ cup) caster (superfine) sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon vanilla essence
185 ml (6 fl oz/¾ cup) milk
500 g (1 lb 2 oz/31?3 cups) self-raising flour, plus
extra for dusting
A good pinch of fine sea salt
20 g (¾ oz/1½ cups)
Vegetable, canola or rice bran
oil, for deep-frying
125 g (4½ oz/1 cup) icing (confectioners’) sugar, plus extra for dusting
2 teaspoons imitation
1 tablespoon milk
6 drops of pink food colouring
CREAM the butter and sugar together in a large standmixer for
3 minutes, or until pale and fluffy. Add the egg, egg yolk, vanilla essence and milk and mix until just combined.
SIFT the flour and salt over the mixture in the bowl. Add half of the freeze-dried strawberries and mix until just combined, but do not overmix or the dough will become tough.
LIGHTLY flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring it together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 6 cm (2½ inch) heart-shaped cookie cutter, cut out hearts from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more hearts until you have 18 in total.
HEAT the oil in a deep, heavy-based saucepan over a medium–high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2–3 minutes each, or until puffed, golden
and cooked through. Transfer to paper towels to drain briefly, then
allow to cool.
WHISK all the ingredients for the strawberry icing together in a bowl until well combined and smooth.
TRANSFER the donuts to a wire rack set over a baking tray. Drizzle
the icing over the cooled donuts. Sprinkle the tops with the remaining freeze-dried strawberries, then allow to set before dusting with extra icing sugar and serving.
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