Batter up: it’s sweet doughnut time
Honey doughnuts with rhubarb
pistachios, finely chopped. Sweet doughnuts:
3 cups white flour
2⁄3 cups natural yogurt
2 tsp yeast
1⁄2 tsp caster sugar
Pinch of salt
1 litre vegetable oil for frying
Honey, warmed and runny rhubarb compote:
100g caster sugar
1 vanilla bean
1 cinnamon stick
8cm strip of lemon zest
1 bunch trimmed rhubarb cut into
2 cm pieces
250g strawberries, halved
METHOD: Doughnuts – Mix flour with yogurt and a pinch of salt and enough water to make a thick batter. Combine the yeast and sugar, then mix in half cup of warm water. Allow to dissolve and yeast will activate. Pour into batter and combine. Cover with a tea towel and set aside until batter rises. Heat oil in saucepan for frying. Divide the batter into the shape of small balls. Deep fry the balls, a couple at a time, until golden brown, remove and place on paper towel. Heat up some honey in a saucepan until runny, place cooked balls in honey and coat.
Rhubarb compote – place water and sugar in a saucepan and over low heat allow to dissolve. Add vanilla bean, cinnamon and lemon zest. Increase heat to medium and bring to boil for four mins. Reduce heat to low. Add rhubarb and strawberries.
Allow to simmer until their shape softens. Remove from heat and allow to cool. Remove cinnamon quill, vanilla bean and lemon zest. To serve – place a few tablespoons of vanilla yogurt on a plate and spread. Place five doughnuts on yogurt, spoon small amounts of compote on to yogurt and around plate. Sprinkle each doughnut with finely chopped pistachios.