The dough was lovely and soft. Enriched by eggs. Fragrant with citrus zest - mandarin in our batch because we didn't have any oranges. It rose just fine in the bowl but I was a bit unsure of how much it rose on the second rise when cut into round doughnuts. They looked worryingly misshapen. Once in the oven, however, they puffed up into gorgeous round balls with golden tops.
Once out of the oven, Sylvia helped me to dip the hot doughnuts in melted butter and sugar. Then the messy bit began. There are no photos because my hands were a sticky mess that weren't going near my camera. First I tried just using jam but it was a pain to sieve it and then it wouldn't pipe through my rubber icing pen. I tried a ziplock bag with a corner cut off. It couldn't push the jam inside the doughnuts. Finally I gave up and just piped dots of jam on top.
dress recently, I extended myself and made her a party dress. (Stretchy sequined ribbon sewn to make the bodice, netting wisps sewn onto a glossy skirt which was then sewn onto the bodice with elastic.) Not a bad effort given my lack of sewing experience.
Katie Morag storybook in an op shop recently. Sylvia noticed that she had some peg doll ballerinas and wanted to make some herself. I found a tutorial that showed us how to make a dress out of a circle of cloth with a hole to put over the peg doll's head, a rubber band to secure it at the waist and a ribbon for the bodice. Simple enough for Sylvia to help me. She wanted glitter too. It went everywhere.
my icing gun. It was much better but so much nutella got left behind. I preferred the jam filling to the nutella but both were good.
Previously on Green Gourmet Giraffe:
One year ago: In my kitchen and craft August 2012
Two years ago: Melbourne to Orange Roadtrip - a long long way
Three years ago: Florentines, salads and what's in a name
Four years ago: Chocolate Caramel Slice
Five years ago: Lemony Dressing for a Quinoa Salad
Six years ago: Rumbledethumps: death to the red hag!
Mini baked jam (or nutella) doughnuts
From Australian BBC Good Food magazine (also here)
Makes about 20
- 3/4 cup milk (I used soy)
- 1/3 cup raw sugar
- 2 tsp dried yeast
- 2 and 2/3 cups unbleached flour
- ½ tsp salt
- 1 tsp finely grated orange zest (I used mandarin)
- *2 medium eggs, lightly beaten
- 75g unsalted butter, melted (I used margarine)
- 4-5 tbsp strawberry jam (or nutella)
- 25g unsalted butter, melted (I used margarine)
- 6 tbsp caster sugar (not regular sugar)
Turn out dough onto a lightly floured surface. Knead for 5 minutes until dough is smooth and elastic. It is slightly sticky but should come away from your hands rather than stick to them in lumps of dough. Return to mixing bowl (I just scrap it out but you can clean it out and oil it) and cover with a tea towel. Leave to rise for about 1 to 1 1/2 hours.
Punch down dough and knead for a minute or two. Roll out to 1cm thick and cut into 5cm diameter circles (my dough seemed slightly thicker than 1cm and my scone cutter was 4.5cm diameter). Place on 2 lined oven trays about 5cm apart because they will rise. Cover with clingwrap and set aside to rise for about 40 minutes or until doubled. (I wasn't sure if mine were doubled but they were risen enough I thought.) While they rise, preheat oven to 180 C.
Bake for 10 to 12 minutes (I did 12 minutes) until golden brown on top. While the doughnuts are baking, prepare the sugar and melted butter in small bowls.
When the doughnuts come out of the oven, brush with butter and toss in flour. Now poke holes in the doughnuts. The recipe said to use a skewer but I found that this gave very small holes so I used a chopstick instead. I found it easier to make holes on top rather than in the side so they were easier to handle while piping. Use jam without bits or sieve jam or just use nutella. I found the icing gun the best way to pipe the jam in but would love to try a squeezy bottle.
Best eaten fresh and warm but still quite nice if eaten a few hours later.
*Update September 2013: I have posted a vegan baked doughnut recipe if that is more your sort of thing.
On the Stereo:
Don't Try This at Home: Billy Bragg