This recipe first appeared in Food magazine.
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Ingredients
Vanilla glaze
Method
1.Rub butter into flour. Stir in the yeast, sugar, baking powder and salt, and mix. Add buttermilk and enough warm water to make a soft dough. Knead lightly in the mixer or on the bench.
2.Roll dough to 12mm thick. Cut into 16 doughnuts using a doughnut cutter. Place doughnuts on a lightly floured surface, cover, and leave to rise for 45 minutes or until doubled in size.
3.Heat 3-4cm of oil in a wide pan until the oil bubbles immediately when the handle of a wooden spoon is dipped in it.
4.Gently cook 1 doughnut for about 2 minutes or until lightly golden in colour, turning once. If the oil is too hot, reduce the temperature. Cook the remaining doughnuts 3-4 at a time. Drain well on paper towels.
5.Make the Vanilla glaze (see below). While doughnuts are still warm, dip in glaze, allowing excess to drip off.
Vanilla glaze
6.Combine icing sugar with enough milk to make a dipping consistency, and add vanilla; stir until smooth.
Note
- Try different flavours in the glaze and experiment with toppings like sprinkles or chocolate hail. You could use cinnamon sugar or icing sugar instead of the glaze. PER SERVE Energy 297kcal, 1247kj • Protein 3.3g • Total Fat 16.3g • Saturated Fat 2.6g • Carbohydrate 34.7g • Fibre 1g • Sodium 218mg
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