November 17, 2014

Autumn Spiced Doughnut Holes

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This time of year calls for warming comfort food that can be enjoyed with a cup of steaming spiced apple cider or mulled wine.
Doughnuts conjure up memories of tea parties when I was little, and in particular the ‘no licking of lips’ game where you are challenged to eat your doughnut without licking your lips. It of course becomes increasingly hard the more sugar-coated your mouth becomes, and eventually you cave and give in because the sugary doughnut is just too delicious to tarnish struggling trying to win this frustrating game!

To keep things in season, I went for spiced apple compote to plump up my doughnut holes and rolled them liberally in pure white caster sugar with a hint of cinnamon. 

For 12-15 Doughnut Holes you will need…

1 ½ cups of Plain Flour
2 tbps Baking Powder
½ tsp Cinnamon
½ cup Milk
2 tsp Melted Butter
1 Egg
1/3 cup Caster Sugar 

3 large Apples 
1 cup Soft Brown Sugar
1 tsp Cinnamon 

500-600ml Sunflower Oil for frying 

Extra sugar for dusting! 

Mix together the flour, baking powder and cinnamon. Separately mix the melted butter, egg and milk.

Combine the wet and dry ingredients to form a dough. 

Fill a saucepan with 500ml of sunflower oil; take care not to over fill your pan.

While you wait for your oil to heat up get a dish and fill with white caster sugar and a sprinkling of cinnamon, ready to roll your Doughnut Holes in once cooked.
Test the oil for temperature by placing a cube of bread into the oil, once browned your oil is ready for frying. 

Using two spoons scoop out a teaspoon of dough shaping it into a ball. It is tempting to try rolling them by hand; this dough is wet and sticky so using your hands will be almost impossible.

I decided to keep slightly more towards the traditional end and keep mine sweet, however I went for the smaller, slightly different version of this deep fried sweet, known as ‘Doughnut Holes’. Supposedly the missing part of the traditional ring doughnuts, these are smaller than the traditional doughnut in size and can be demolished in a couple of mouthfuls.

Plop each ‘hole’ into the oil, which will make it bubble furiously. Leave for a couple of minutes and then flip over. Once golden lift out and role in sugar.

Continue until you have run out of dough.

        Next make the spiced compote filling.

Peel and chop three large apples and place in a saucepan with 1 cup of sugar, cook until the apples have softened and then mash with a fork to a pulp.

Add some cinnamon to your compote filling and mix well.

Using a squeezy bottle or a piping bag inject each doughnut hole with the warm sticky compote.

Pile high and serve with a piping hot glass of mulled wine!

Small bites of autumn to enjoy as the last of the leaves fall.

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