Hi! I’m back!
How are you? I’m so keen to get stuck back into 2016. I’ve really missed hanging around here. Even if my break was only for a few weeks.
I had the best holiday, which I can’t wait to share in a post with you all soon. I will however share two gifts that my visit to NYC and San Fran gave me right now, though.
1. Doughnuts. So many of them. Creme Brûlée? Yep! Banana PB? Sure! Again, more on these later.
2. Jet lag. It had me waking up at 4am this week, resulting in these donuts and too many E! True Hollywood Stories.
As homage to Australia Day and my everlasting love for doughnuts, I give you these Iced VoVo Doughnuts. And before you get all weird about the rectangular shape: no hole = more doughnut surface area. Forgive me?
If you’re a bit confused about what an Iced Vovo, it s thin biscuit (cookie!) with pink frosting, a strip of raspberry jam and topped coconut. Basically, it’s an Australian legend that you need to know about.
- FOR THE DONUTS
- 3/4 cups milk
- 40 grams butter
- 7 grams of instant yeast
- 40mL of cold water
- 1 egg beaten
- 2 tablespoons of sugar
- 1½ teaspoons sea salt
- 2.5 cups plain flour
- 1.5 litres of canola oil for frying
- FOR THE GLAZE
- 1 cup icing sugar
- 25g butter, melted
- 1-2 tbsp warm water (don't add this all at once!)
- 1/2 cup shredded coconut
- 1/2 cup raspberry jam
- Melt the butter in a small sauce pan on a low heat then whisk in milk and continue warming until steaming.
- Add the cold water and the hot milk to the bowl of a stand mixer.
- Sprinkle the yeast in the bowl allowing it to sit and bubble for 5 minutes.
- Add in the egg, sugar, salt and about half of the flour.
- Using the dough hook attachment, mix the ingredients together on low speed until just combined then add in enough of the remaining flour to give you a formed, but slightly sticky dough. Leaving the dough sticky will ensure that your doughnuts are airy and soft!
- Knead the dough for about 7 minutes.
- Grease a large bowl and place the dough inside. Cover with cling wrap, place in a warm spot and allow to rise for 1 hour, or until it has doubled in size. You could place it in the fridge at this point and fry at a later date.
- Roll the dough out on a lightly floured surface, until it is about 1cm thick.
- Make a template of a 5cm x 4cm rectangle from paper and use it to cut the dough into rectangles. Place the donuts on a floured baking tray, and cover with cling wrap. Place in a warm place for another 15 minutes.
- Meanwhile, heat your oil to 180 degrees in a heavy base saucepan. Sacrifice a donut and test the oil before frying a whole batch.
- Fry the doughnuts for about 2 minutes on each side and place on a roasting rack to cool before glazing.
- To make the glaze, whisk together the icing sugar butter and half the water until smooth.
- Add enough water to get a nice, smooth glaze.
- Fill a piping bag with a 5mm round nozzle with the jam that you have beaten in a small bowl.
- Cover the donuts with the glaze then pipe a strip of jam on top.
- Sprinkle with coconut and eat!