As much as I love to play with flour and butter in the kitchen, there are still a couple of very simple and basic items which I have not yet tried. Among them are scones and donuts and one of the more trivial resolutions I have actually set myself in December is to try both this year.
This donut recipe is from an earlier issue of the Donna Hay Magazine. I had bookmarked this for the longest time but like many other little flags that are peeping out from the many cookbooks on my bookshelf, most of them continue to stay… shelved. My bookmarked recipes kind of remind me of the 1000 concubines old Chinese Emperors used to house in the back quarters of the palace… beauties wistfully hoping to be picked by the emperor to pleasure him… 2 reasons made the sighting of this recipe memorable – the glossy chocolate honey glaze and the fact that these are made into bite sized. (I used a pineapple tart cutter, so you can imagine how small they are…)
Both the dough and the glaze were easy to make. Actual hands on time was less than 20mins and the rest was really leaving the the dough to proof and frying it in oil.
As much as I adore Donna Hay Magazine, I seldom cook or bake from it. I spend more time ogling at the photos than cooking from them… hence I wasn’t sure how this recipe would turn out. The results are pretty good, as far as my limited exposure to donuts can tell. The dough is fluffy and suprisingly, not too greasy. The glaze, as expected, took the whole limelight. I liked it that you can just pop this into the mouth and not have to munch through a whole full sized donut.
Definitely a great option for kid’s parties! So one trivial resolution completed and one more to go!
Baby Donuts With Chocolate Honey Glaze (From Donna Hay Magazine)
1 tsp active dry yeast
1/2 tbsp lukewarm water
1/4 cup lukewarm milk
1 tbsp caster sugar
25g butter, melted
1 1/4 cups (185g) all purpose flour
Vegetable oil for deep frying
chocolate honey glaze
1/4 cup (90g) honey ( I used only 30g)
1 tsp vanilla extract
110g dark chocolate
1. Place yeast, milk, water and sugar in a large bowl and set aside in a warm place for 10mins or until bubbles appear on the surface.
2. Add the butter, flour and egg to the yeast mixture and using a spatula, mix until a sticky dough forms.
3. Turn out into a lightly floured surface and knead until smooth.
4. Place in a lightly oiled bowl and cover with a clean, damp cloth and set aside to proof for 45 mins.
5. Knead the dough on a lightly floured surface for 5 mins or until smooth and elastic . Roll out to 1 cm thickness and using a 3.5cm round cutter , cut 25 rounds from the dough. Using a 1 cm round cutter, cut a small hole in the center of the donuts.
6. Place the rings on a baking tray lined with non-stick baking paper and set aside for 10 mins or until risen slightly.
7. While the donuts are proving ( I did this during the 45 mins proofing) , melt and mix chocolate , honey and butter in a bain marie (water bath) until smooth and glossy. Set aside.
8. Heat up oil in a deep saucepan until temperature of oil is 180C. Fry the donuts in batches, giving roughly 3 mins on each side of the donut. Remove donuts from oil and place on oil absorbant paper.
9. While the donuts are still warm, dip them in the chocolate haze and place on a wire rack until set.