Enjoy a lazy meal in the sun with these warm, sweet doughnuts that will leave you with sticky fingers and a smile.
Ingredients
- 1 1/2 cups (150g) self-raising flour
- 1/3 cup (70g) caster sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon finely grated orange rind
- 1/2 teaspoon bicarbonate of soda
- 3/4 cup (185ml) buttermilk
- 1 egg, lightly whisked
- 30g butter, melted
- Vegetable oil, to deep-fry
- Vanilla yoghurt, to serve
- 1/2 cup (70g) pecans, coarsely chopped
- Orange zest, to serve
Maple and orange syrup
- 50g butter, chopped
- 1/2 cup (125ml) maple syrup
- 1/2 cup (100g) brown sugar
- 1/4 cup (60ml) orange juice
- 1/4 cup (60ml) water
- 1 cinnamon stick
Method
- Step 1To make the maple and orange syrup, combine the butter, syrup, sugar, orange juice, water and cinnamon in a saucepan over medium-low heat. Cook, stirring occasionally, for 2 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until syrup thickens slightly. Remove from heat.
- Step 2Combine the flour, sugar, cinnamon, orange rind, bicarbonate of soda and a pinch of salt in a large bowl. Whisk the buttermilk, egg and butter together in a jug. Pour the buttermilk mixture into the flour mixture and stir to combine.
- Step 3Heat enough oil in a large saucepan to reach a depth of 6cm, over medium heat, until 170°C (to test when oil is ready, a cube of bread turns golden brown in 20 seconds.)
- Step 4Carefully drop 4 large teaspoonfuls of mixture into the hot oil and cook, turning occasionally with a slotted spoon, for 2-3 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Transfer to the maple syrup mixture to soak. Repeat in 3 more batches with remaining dough, reheating oil between batches.
- Step 5Use a slotted spoon to transfer doughnuts to serving bowls. Drizzle with any leftover syrup. Serve warm or at room temperature, with a dollop of yoghurt, sprinkled with pecans and orange zest.
- Vegetarian
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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