Thursday, April 25, 2013

Doh... no syrup

Today is Anzac Day. Traditionally on Anzac Day, one makes Anzac Cookies - golden, chewy, delicious biscuits made mainly of oats, butter and golden syrup. I am not making Anzac Cookies today though, as yesterday in the supermarket the golden syrup was completely sold out. Not to be derogatory, but it reminds me of when I was growing up and having to go to church every Sunday morning. It would be easy to get a park and easy to find a seat - not many people went. However, come a Christian holiday and you'd have to cram yourself into the church and either squeeze between people for a seat or stand at the back. I actually fainted on two occasions when young, as the air-flow was bad, it was hot (Queensland and our church was old and without air-conditioning) and their were too many people. So, to link that story back to my original... NO GOLDEN SYRUP! All the one-day-a-year cookie bakers were prepared and bought the store out before I got there. I know I could have gone to another shop in search of syrup, but to be honest, I couldn't be bothered. So instead I'm attempting some "real" doughnuts. By referring to them as "real", I mean I am using yeast and frying them, yum yum.

Doughnut balls
Based on recipe from
185ml milk, warmed
1 1/2 tbs caster sugar
3/4 tsp dried instant yeast
2 egg yolks
40g butter, melted
225g plain flour
1/4 tsp salt

Place the milk in a small bowl. Stir in the sugar and yeast. Cover with plastic wrap and set aside in a warm place for 10 minutes or until frothy. You need to make sure it is completely covered and no air gets in, otherwise it won't froth properly. Stir in egg and butter and transfer to a large bowl. Gradually stir in the flour and salt until smooth. Cover with plastic wrap (again, completely) then set aside in a warm place until doubled in size (could take between an hour and 2 hours).

Combine cinnamon and extra caster sugar in a shallow dish. Use a wooden spoon to stir the dough until smooth. Heat oil in a medium saucepan over medium heat to 170°C (when oil is ready a cube of bread will turn golden brown in 20 seconds). Reduce heat to low (this will ensure the doughnuts don't brown too quickly and are cooked on the inside). Use 2 dessertspoons to drop six portions of batter into the oil. Cook, turning, for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Toss in the sugar mixture. repeat, in 2 more batches, with the remaining dough and sugar mixture, reheating oil between batches.

Eat straight away, they are AMAZING!!!!

No comments:

Post a Comment