COOKBOOK: Donuts - Tracey Meharg
These were very strange to make! I had never made donuts in the oven! Donuts are normally deep fried so I had no idea what to expect.
They were yummy…..the ‘donuts' were bite size (which was great) but almost lost that donut-look when pulled out of the oven. They were delicious but I would have described them to be more along the lines of a profiterole texture, not a true donut.
The part which I struggled with was the coating. Loved the honey taste but the coating wasn’t as thick as I would have liked it to have been. The picture in the recipe book looks identical to my photo so this is what they were aiming for.
Eat them after the honey has just set……..I made 80 and only a handful were left-over.
1 egg, lightly beaten
1 egg yolk, lightly beaten
1 tablespoon vanilla essence
500g self raising flour
a pinch of salt
TO COAT DONUTS
80g chocolate sprinkles / hundreds & thousands
Cream the butter and sugar in a large bowl with either a hand mixer or a stand mixer. Beat until it is pale in colour, approx 3 mins. Add the egg, egg yolk, vanilla essence and milk and mix until combined.
Sift flour and salt in the mixture. Mix until combined.
Lightly flour a clean surface. turn dough onto surface. Gently bring dough together. Knead until its smooth in texture. Using a roller pin, roll the dough out to 1cm thickness all round. With a 1cm cutter ( I used a rockmelon cutter which worked wonderfully) cut rounds from dough. Place the rounds on a tray lined with greaseproof paper.
Re-roll the rest of the dough and repeat again.
Bake for approx 12-15mins in a moderate oven (180C). They should come out golden and puffed. Allow them to cool down lightly, approx 2mins.
Meanwhile, place the butter and honey in a bowl and mix until smooth and well combined.
Divide the chocolate sprinkles and fairy sprinkle in separate bowls.
Working in batches, quickly toss the warm donuts in the honey mixture and then into the sprinkles bowl.
NOTE: you will not get a full cover of sprinkles on these donuts.