Lord Tennyson, said in his Locksley Hall poem, “In the Spring a young man’s fancy lightly turns to thoughts of love”.
Saturday, 8th June 2013 in Port Elizabeth saw sinister grey clouds scudding in from an angry sea and a chilly wind howling and moaning through the gaps in the doors and up the trouser legs. Rain was beating a tattoo on the windows and trees bent in reluctant submission to the stormy blast.
Thus it was that I altered Alfred’s line to, “In grim weather, a young man’s fancy fondly turns to thoughts of food”. And what better food to warm the cockles and generally bring about a cheerful radiance to the countenance, than a doughnut – or six?
The possibility of the inner man needing a little something to quell the crippling fear of the roof lifting off and me ending up with hair like Justin Bieber, galvanised me into action
Thumbing through the recipe books revealed more than one kind of doughnut. The ‘original’ American doughnut recipe calls for yeast and a waiting time, while the French Market Doughnut, using baking powder as a rising agent, is a little simpler and quicker. However, I felt that a little more flavour in the batter was necessary so I changed a few things and I am pleased to report that a most flavoursome batch of doughnuts emerged.
Here then, is a recipe for quick doughnuts that are bursting with flavour.
|Metric Measures||Cups ‘n Spoons ‘n Things|
|190ml sugar||3/4 cup|
|30ml butter||2 Tablespoons|
|750ml cake flour||3 cups|
|15ml baking powder||1Tablespoon|
|2.5ml salt||1/2 teaspoon|
|15ml cinnamon||3 teaspoons|
|15ml nutmeg||3 teaspoons|
|5ml ground cloves||1 teaspoon|
|5ml mixed spice or ground mace||1 teaspoon|
|250ml milk||1 cup|
- Cinnamon sugar with which to to dust the doughnuts.
- Nutella or…
- Melted chocolate or…
- Apple (Granny Smith is the best – but most apples will do)
- Cream the warm butter and sugar together.
- Into another bowl, combine the dry ingredients together through a sieve.
- Add dry ingredients to the butter mixture, alternating with the milk.
- After mixing well, place on a floured surface and roll out to about 6mm thick.
- Using a large cookie cutter and a (clean) plastic two-litre bottle cap (or a small cookie cutter if you are well equipped in the kitchen) cut out the doughnuts and cut smaller holes into each, removing the centre piece to make a ring.
- Repeat steps 4 and 5 using up the dough until finished.
- Leave rings for about 10 to 15 minutes while you heat up the oil
- Fry the doughnuts in deep oil (about 190C) until brown on one side. We gauge a doughnut ready to turn when the inner ring begins to turn brown. Turn them over and brown on the other side (only turn once).
- Remove from the oil and place on a plate with kitchen paper (paper towels) to soak up any excess oil.
- Apply coatings of delight. This can be cinnamon sugar or melted chocolate/nutella – or whatever tickles your tastebuds.
By now you ought to be feeling profound pangs of remorse at devouring all this sugar coated cholesterol; so how about removing the core of an apple, slicing it up and placing a slice between two doughnuts. It might not be all that much healthier, but it will help to
Now, don’t wait for foul weather or buy doughnuts from the local deli. If you’re feeling energetic, get into the kitchen and rustle up some of these doughnut delights. Let me know how you go.