Donuts by Tracey Meharg

Author:Tracey Meharg
Language: eng
Format: epub
Publisher: Allen & Unwin

COMBINE the milk, yeast, sugar, eggs, vanilla, flour and salt in the bowl of a standmixer. Attach the dough hook and mix on a low speed until well combined. Increase the speed to medium–low and mix for 4 minutes or until the dough is smooth and elastic (the dough will be sticky).

LINE a baking tray with baking paper and lightly flour it before transferring the dough onto the tray. Flatten to a rough 20 x 15 cm(8 x 6 inches) rectangle with lightly floured fingertips. Cover with another piece of baking paper and refrigerate for 30 minutes.

BEAT the flour and butter in a standmixer until smooth. Roll the chilled dough out to a 5 mm (¼ inch) thick rectangle roughly 30 x 20 cm (12 x 8 inches). Spread the butter mixture evenly all over the dough, right to the edges. Fold the dough into thirds from the shorter sides, like a letter, then transfer back to the tray on the paper. Cover with baking paper and refrigerate for 30 minutes.

REMOVE the dough from the fridge, transfer to a clean piece of baking paper lightly dusted with flour, turn 90 degrees and roll it into the same-sized rectangle again, then fold both edges to the middle. Refrigerate for 30 minutes, then repeat this turning, rolling, folding and chilling sequence twice more. Finally, turn, roll and fold the dough, then chill it for 1 hour.

LINE a large baking tray with baking paper. Lightly flour a work surface. Roll the chilled dough out to a 5 mm (¼ inch) thick rectangle roughly 30 x 20 cm (12 x 8 inches). Using a floured 8 cm (3¼ inch) round cookie cutter, cut out eight rounds from the dough, making sure you cut them as close together as possible. Use a floured 3 cm (1¼ inch)round cookie cutter to cut out holes from the centre of each larger circle. Carefully transfer to the prepared tray in a single layer. Cover with a tea towel (dish towel) and rest for 40 minutes at room temperature or until doubled in size. Combine the sugar and cinnamon in a deep, heatproof bowl.

HEAT the oil in a deep, heavy-based saucepan over a medium–high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2–3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain then, while still hot, toss in the cinnamon sugar to coat.

PLACE the strawberries, cut-side up, on a foil-lined tray. Sprinkle with the sugar, then use a kitchen blowtorch to caramelise. Allow to cool, then serve with the croissant-donuts.

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