It’s time to enjoy the revival of this deep-fried delight.
It was muffins in the 90s, and then friands for a brief year or two. Cupcakes had a very strong reign over the early years of the new millennium, and then the macaron had its time in the sun. There was, a few years ago, the abomination that was thecronut, and lately it has been doughnuts in all shapes and flavours that seem to be the baked good of the moment.
And it's no surprise really - deep-fried dough is so delicious. They aren't actually too hard to make either - you just need a bit of patience, and some extra care when deep-frying. You can go crazy with the fillings. I've kept these super-simple, but seasonal fruit, flavoured creams, different icings, and something bright to sprinkle on top are all part of the fun. You can go for custard and vanilla cream mixed together, cream with freeze-dried fruit powder mixed through, any kind of fruit compote - berries, peaches, feijoas - the options are limitless.
My sweet round doughnuts are called holes, because they're supposed to represent the cut-out hole bit of a classic circle doughnut. This recipe is easy because it doesn't contain yeast or need any proving time. Simply mix and fry.
1 large egg 2 cups flour 2 Tbsp sugar 4 ½ tsp baking powder ½ tsp salt ¼ cup melted butter ⅓ cup chopped plums and theirjuice (I used omega plums) 1 litre vegetable oil, for frying
FOR THE GLAZE: ¼ cup chopped white chocolate 1 cup icing sugar 3 Tbsp milk 1 tsp vanilla extract Freeze-dried plum powder, to garnish
1 In a heavy-based saucepan, heat the oil (use a deep-frying thermometer if you have one) to about 170-180C.
2 In a medium-sized bowl, whisk together the egg and the milk. In a separate bowl, sift the flour, sugar, baking powder, and salt. Make a well in the centre and add the milk mixture. Mix gently, then add the melted butter and the plums. Mix to combine.
3 Carefully drop small spoonfuls of doughnut mixture into the dough. Be careful not to overfill the pan, as this will cause the temperature to drop.
4 Using two spoons, flip the doughnuts to ensure their surface is cooked all over. Cook for about 2 minutes, until golden. Carefully remove, using a spoon, and set aside on a plate lined with paper towels.
5 To make the glaze, melt the white chocolate, then add the milk and whisk together. Slowly whisk in the icing sugar, adding more icing sugar or milk if necessary to get a good consistency.
6 When ready to serve, dip the doughnuts into the glaze, sprinkle with freeze-dried plum powder.
Chocolate and custard doughnuts
Custard creme chocolate doughnuts. Photo / Michael Craig
1 Tbsp dried yeast 1 cup lukewarm milk 2 cups flour 1 tsp salt 60g unsalted butter 1 egg 1 Tbsp sugar 1 litre vegetable oil, for frying
FOR THE GLAZE: ½ cup chopped dark chocolate, melted 1 cup custard
1 Dissolve the yeast in the milk and leave for about 5 minutes to ferment. Add the egg and mix well in a large bowl. Add flour, salt and sugar and mix well again. Once dough has formed, mix well and then add softened butter. Turn on to a floured surface and knead well until combined.
2 Place in an oiled bowl and leave to prove until doubled in size (approx 1 hour). Turn dough on to a floured surface and knead gently. Forming into balls.
3 Heat oil in a medium, heavy-based saucepan to about 180C. Carefully drop dough balls into the oil using a slotted spoon, turning them to ensure both sides cook through (approx 1 min each side).
4 Place on a plate covered with a paper towel.
5 Carefully cut a small hole in the side of each doughnut, and add a couple of spoonfuls of custard (you can cut them if you prefer). Dip one side of the doughnut in the chocolate for a topping. Sprinkle with any garnish you wish.
