Made Gary Mehigan's Donut recipe last night. Perfect for the boys and state of origin. Best donuts I have made!! Really easy dough recipe. Have just bought myself a new "fandangled" deep fryer after watching many shows using it for a variety of things and it doesn't compare to trying to deep fry in a pan.
They came out crunchy and golden on the outside and then I piped in some jam so that it oozed out and rolled them in lavender sugar. Needless to say there are none left today.
Tip- grab dough in your hands and squeeze through thumb and first finger so squeezes out in balls into the fryer.
Ingredients
- 440ml milk
- 100gunsalted butter, softened
- 75gcaster sugar
- 4eggs
- 20gfresh yeast
- 4 cups(600g), plain flour
- Vegetable oil, for deep frying
- 200graspberry jam
- clotted cream, to serve
- 2 tsplavender flowers
- 100gcaster sugar
- Heat milk in a saucepan until tepid (37°C on a thermometer). Whisk in the butter, caster sugar and eggs. Place the yeast into a bowl and about ½ cup of the milk mixture. Break up the yeast with your hands to form a smooth paste. Transfer to the milk mixture, whisking to combine. Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes - 1 hour.
- Meanwhile, for the lavender sugar, combine lavender flowers with sugar in a large bowl, rub together with your hands until flowers are bruised. Set aside for 15-20 minutes to infuse.
- Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C. Spoon donut mixture into 4cm round balls into the hot oil. Cook for 3-4 minutes until golden and cooked through. Remove, drain on paper towel, then toss in the lavender sugar.
- Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.
- Serve donuts with clotted cream.
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