RECIPE.

COATED IN CIN­NA­MON AND SALTED CARAMEL, TH­ESE DOUGH­NUTS WILL ROLL OUT THE DOOR

The Gold Coast Bulletin - Gold Coast Eye - - CONTENTS - Alas­tair Mcleod is the chef-owner of Al’FreshCo, al­freshco.com.au

My ear­li­est kitchen ad­ven­tures were bak­ing scones and dough­nuts. This isn’t a cute tale of culi­nary epiphany, rather the power of food as a marker of time. I can re­mem­ber the smells, the mix­ing bowl and spat­ula I used and the joy on my par­ents’ faces when I pre­sented my cre­ations. Th­ese are not those 1970s dough­nuts that in­volved rolling out the dough and stamp­ing it with dif­fer­ent rings. Th­ese are fluffy and crunchy with a zesty, cus­tard-like fill­ing.

METHOD

Pre­heat a pot of oil or deep fryer to 170C. Com­bine milk, but­ter, 75g caster su­gar, eggs and yeast in a bowl and whisk. In a sep­a­rate bowl, mix flour and salt, then make a well in the cen­tre. Pour in milk mix­ture, whisk­ing un­til smooth. Cover and set in a warm place to prove for 1 hour. Next, mix ri­cotta, 55g su­gar, le­mon and egg in food blender un­til smooth. Place into a small pip­ing bag and chill. Next, briskly stir dough­nut bat­ter and spoon into a dis­pos­able pip­ing bag. Prove for an­other ½ hour. When ready to cook, cut the end off the pip­ing bag, then care­fully squeeze 4cm lengths of bat­ter into the hot oil. Cook for 2 mins, then shake the bas­ket and they usu­ally flip them­selves over, then

cook for 2 mins more. Drain on pa­per tow­els, then toss them in cin­na­mon crumb. Cut the end off the ri­cotta pip­ing bag, plunge into the cen­tre of each dough­nut and fill them gen­er­ously. Serve with salted caramel. CIN­NA­MON CRUMB: Com­bine all in­gre­di­ents in a bowl, then spread on a tray and set aside.

SALTED CARAMEL: Place 60ml of wa­ter into a medium, heavy-based pot, add su­gar and set over a low heat to dis­solve su­gar. Raise heat and cook to a dark caramel (this should take 5 mins). Re­move from heat and add but­ter, cream and salt, then whisk to com­bine again.

W O R D S : A L A S TA I R M C L EO D

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