MEAT­BALL DOUGH­NUTS

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins plus 1½ hours prov­ing Cook­ing time 20 mins Makes 24

500g Sim­ply Cook Pork Mince

San Choy Bau

2 free-range egg yolks

1 brown onion, grated

4 cloves gar­lic, minced

4cm piece gin­ger, finely grated 400g baker’s flour

1 sa­chet (7g) dried yeast

1 Tbsp caster su­gar

225ml warm milk

2 Tbsp un­salted but­ter, melted 1½ tsp fine salt, plus 1 Tbsp ex­tra 1 Tbsp olive oil Veg­etable oil, for deep-fry­ing 2 Tbsp ic­ing su­gar mix­ture

1 tsp ground sage

HP sauce, to serve

STEP 1 Put mince, sea­son­ing sa­chet, yolks, onion, gar­lic and gin­ger in a large bowl, then mix un­til very well com­bined. Roll heaped ta­ble­spoons of mix­ture into 24 balls. Put on a lined tray, cover with plas­tic wrap and chill.

STEP 2 Put flour, yeast, su­gar and milk in the bowl of an elec­tric mixer, fit­ted with pad­dle at­tach­ment and beat on medium for 8 min­utes, un­til very smooth. Add but­ter and salt, then knead for 3 min­utes with dough hook. Cover with plas­tic wrap and set aside in a warm draught-free place for 1 hour or un­til dou­bled in size.

STEP 3 Mean­while, heat oil in a large fry­ing pan on medium-high. Cook meat­balls un­til just browned. Re­move meat­balls and drain oil on pa­per towel.

STEP 4 Di­vide dough into 24 pieces, then wrap around meat­balls. Ar­range on a lined tray, cover with plas­tic wrap and set aside un­til al­most dou­bled in size.

STEP 5 Pour oil into a large, deep saucepan un­til 5cm deep. Heat to 180°C on a cook’s ther­mome­ter, or un­til a cube of bread turns golden in 30 sec­onds. Fry dough­nuts in 4 batches for 3-4 min­utes un­til golden. Drain well on pa­per towel, then dust with a mix­ture of ic­ing su­gar, sage and ex­tra salt. Serve with HP sauce.

Meat­ball dough­nuts Wrap mince in dough for a savoury deep­fried treat no-one will be­lieve is homemade.

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