For those of us fortunate enough to live in Auckland, Kim Evans' Little and Friday Cafes on the North Shore and in Newmarket tempt us willingly with treats such as doughnuts, lamingtons, cakes and tarts. We also enjoy Kim's book "Treats from Little and Friday" - available in all good book stores.
Kim has shared her Doughnut recipe with us.
Doughnuts with Raspberry and Cream
Recipe (makes 15)
60g fresh yeast, crumbled, or 3 tsp dried yeast
6 and a half cups of flour
3 tsp salt
half a cup of caster sugar
140g unsalted butter
· In a saucepan, heat milk over a medium heat until lukewarm. Remove from heat and sprinkle over the yeast. Stir until yeast has dissolved.
· Place dry ingredients into a mixing bowl. Using an electric beater with a dough hook attachment, mix at a low speed. If you do not have a beater, mix by hand to fully combine.
· Add yeast mixture and eggs to a bowl, continuing to mix at a low speed. Mix until a sticky dough forms.
· Stop mixer and scrape down dough from sides of bowl. Increase to medium speed and mix for a further 10 minutes until an elastic, shiny dough forms and pulls away from the bowl. If doing this by hand, tip dough onto bench and knead for 10 minutes.
· Cut butter into small pieces and gradually add to dough mixture, mixing until well combined.
· Cover bowl with a tea-towel and allow dough to prove until it has almost doubled in size. Tip dough onto a floured bench. It is now ready to use.
Half a cup of Raspberry Coulis (see below)
Oil for frying
2 and half cups of cream
Icing sugar to coat
· Roll out dough on a floured bench to 4 cm thick. Using an 8 cm cookie cutter, cut out 15 circles.
· Allow dough to prove for 15-20 minutes, depending on weather. It will need less time if it is a warm day. You will know it is ready when a dry skin forms on dough.
· Pour oil into a large saucepan to 2 cm deep and heat to 180 degrees Celsius. To cook donuts accurately you need a thermometer. If you are not using one, heat the oil over a medium heat - once it starts smoking it is too hot.
· Depending on the saucepan size, drop several donuts at a time into the hot oil. You do not want them to touch or they will stick together. Cook for 2 minutes on each side. You want dough to be quite dark and crisp. Remove and allow to cool.
· Once cool, poke a hole into each donut with the handle of a teaspoon to create a cavity.
· Fill a piping bag with Raspberry Coulis and squeeze 1 tsp into each cavity.
· Use a clean piping bag to fill cavities with cream - fill each donut until it starts to expand.
· Dust each donut liberally with icing sugar.
For the raspberry couli mix 1 cup of Orchard Gold raspberries with 1-2 tablespoons of icing sugar in a saucepan and warm to dissolve the sugar and thaw the raspberries. Strain into a small bowl to remove the seeds if preferred.