Homemade Donuts

It’s been a whirlwind of half term activities these past couple of weeks and it has only been today that all of mine have returned to school. So apologies that my blog posting has been rather tardy. I thought it would be fun however to show you one of the activities we all got involved in over half term. A rainy day a while back we all made bagels – see here  so this time I thought donuts would be equally satisfying to make.

There is something about making your own that makes them so much more satisfying that store bought. The icing could certainly have been prettier – I think we probably iced when they were still a little warm – but I think the homemade/rustic look gives them an appealing edge don’t you think?

This recipe made us around 16 or so, but it kind of depends on how large your cutter is. They are irresistible light and fluffy to eat and the perfect teatime extravagance .

donuts

300ml whole milk

7g instant quick rise yeast

2 eggs

115g unsalted butter, melted and cooled

50g granulated sugar

pinch of salt

540g bread flour

sunflower oil (for frying)

glaze

icing sugar

milk

salt

sprinkles of your choosing

  1. Warm the milk in a pan and then place in a bowl along with the yeast and give a stir. Leave to rest for 15 minutes, by which time foam should have formed on the top.
  2. Either by hand or using a hand whisk beat together the eggs, butter, yeast/milk mixture, sugar and salt.
  3. Add the flour little by little until it has all been absorbed into the mixture. Cover and leave to rest in a warm room for an hour so that the dough has doubled in size.
  4. Sprinkle flour over a clean surface and turn out the risen dough. Gently roll it out to around 1/2 inch thickness and using a round cutter (3 inch diameter works well), cut out the circles and using a smaller cutter make the central hole. Place each donut onto a square of baking parchment. Once they have all been cut out cover again for a further 40 minutes to allow them to rise.
  5. Heat the oil in a deep pan and when it is hot – test by dropping in a little dough crumb and if it fizzles and rises to the top it is ready – then place 3 or 4 in a pan at once. Leave for around 45 seconds and then turn and leave for a further 30 seconds or until golden brown. Remove with a slotted spoon and place on a cooling rack with paper towels. Repeat until they have all been prepared.

When the donuts have cooled you need to make the glazes.

  1. In a large bowl add icing sugar, a little milk and a pinch of salt. Add the milk gradually so that you get the right consistency. If you want a specific colour icing sugar add the colouring at this stage.
  2. On a side plate get your sprinkles ready.
  3. Gently dip one side of the donut in the icing glaze followed by the sprinkles and return to the cooling rack. Repeat.
  4. Eat immediately – although they do still taste good the following day, they taste the best on the day of preparation.

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Cinnamon, Sea Salt and Chilli Chocolate Truffles

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Foodie gifts are always the best. Not only do they show effort and thought but are guaranteed to bring a smile to the receiver and a warm fuzzy feeling to the giver. Recently friends who came for supper bought along four bags of spices from Turkey that they had picked up on a recent business trip. So I now have bags of sumac and spice rubs – you can imagine how overjoyed I was.

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Time permitting, I like to take food gifts, sometimes homemade sometimes not, to friends who are hosting suppers. I find my chipotle sauce always goes down well, or in fact any of my chutneys under the chutney section in my recipe library. Chocolate truffles are always a crowd pleaser and are also perfect for bringing out at the end of a dinner. They take minimal effort to make and you can make them a few days in advance and then store them in the fridge.

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I am more partial to milk than dark chocolate so I have double the amount of milk chocolate to dark, I find this ration works really well. You can do the opposite if you prefer dark. You can also get creative with these truffles and instead of adding cinnamon, sea salt and chilli flakes, who can add just one or perhaps another spice such as cardamom, or perhaps fresh mint, coconut, ginger, nuts, raisons, bacon – the possibilities are endless.

Personally I love the combination of cinnamon, sea salt and a pinch of chilli flakes. Give them a try and leave a comment below and tell me what you think.

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Cinnamon, Sea Salt and Chilli Chocolate Truffles

200ml double cream

100g Green & Black milk chocolate 37% cocoa with sea salt

50g Green & Black dark chocolate 70% cocoa

1/2 tsp cinnamon powder

1  pinch of sea salt

1 pinch of chilli flakes

1 tbsp cocoa powder – for dusting

1. Place the milk and dark chocolate in a freezer bag and seal. Use a rolling pin to bash the chocolate into small pieces.

2. Gently warm the cream in a saucepan. When hot take off the heat and pour the broken up pieces of chocolate into the saucepan along with the cinnamon powder, sea salt and chilli flakes. The chocolate will melt within a couple of minutes. Give a good stir and taste to see if you like the flavour. Add a little more cinnamon powder, sea salt or chilli flakes as your taste requires.

3. Place into a bowl and place in the fridge for an hour and a half, by which time the chocolate will have become firmer to handle.

4. Roll in the palms of your hands to form small bite sized balls. I prefer them to look a little uneven compared to beautifully neat balls, but it’s a personal preference. Please note this part can become a little messy!

5. Roll in the cocoa powder and store  in an airtight container in the fridge until ready to eat. They will last for up to a week.

Instead of rolling the truffles in cocoa powder you could roll in pistachio, hazelnuts or coconut. Experiment and see what works for you.

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Rose Lassi – a drink fit for a Queen

I think I have found the perfect summer drink for Her Majesty, Queen Elizabeth II, to sip whilst on board the royal boat that will take her down the Thames this weekend to celebrate her Diamond Jubilee. It has a sufficient amount of sugar in it to give her the necessary energy boost to last the occasion and has a hint of decadence with the sweet aromas of rose water. Being non alcoholic and yoghurt based it is wonderfully cooling and lines the stomach well, ahead of the feasts that will no doubt follow.

The drink in question – drum roll please –  is Rose Lassi.

It is quick and easy to prepare and I assure you is a crowd pleaser, for those preferring to keep off the alcohol.

Lassi drinks are commonplace in the Indian subcontinent and it is customary, in many households, to have a jug of it in the fridge ready for when guests drop by. Sweet, salt or mango are common flavours, but there is so much potential for many more delicate flavours to be added. How about mint, peach, strawberry, raspberry?  My favourite of late has been rose, I hope you agree, it is a drink fit for a Queen.

Rose Lassi

Makes 4 glasses (in the size of glass that I used in the photos)

450ml plain natural yoghurt

75g soft light brown sugar (or white if you do not have brown to hand)

2 tbsp rose water

3 tbsp water

4 ice cubes

1. Using a hand whisk or blender mix the yoghurt, sugar, water and rose water together so that it begins to froth. It will only take about 30 seconds.

2. If using a hand whisk, crush the ice in a plastic bag using a rolling pin and add to the other ingredients. For speed and ease I use a blender. Once there is a sufficient amount of froth pour into glasses and serve immediately.