Recipe of the Week: Honey Doughnuts
Alexandra Blagdon, seasonal chef for Morgan Jupe, shares some of her top recipes from the chalet kitchen so you can recreate the mountain magic.
This week Alex throws caution to the wind and indulges us by putting “happiness before healthiness”. She’s preparing warm doughnuts with sticky, white icing and encourages you to make “good life choices” and try this one at home!
With just a few simple methods and a bit of practice you can have these doughnuts ready in thirty minutes, from start to finish. (And you can eat them all in about five minutes, if you’re committed).
Ingredients (makes roughly 12):
- 1 cup water
- 6 tbsp butter
- 2 tbsp sugar
- pinch of salt
- 1 cup white flour
- 2 egg whites
- 3 eggs
- 1 1/2 cups icing sugar
- 3 tbsp milk
- 2 tbsp good quality honey
- a stock pot or saucepan (for deep frying), with 3 inches of cooking oil
- medium size saucepan
- wooden spoon
- piping bag with a large, star tip
- baking paper
- cooling rack
- baking tray
- slotted spatula
First, heat the oil to about 180ºC.
Put the water, butter, sugar and salt into a medium saucepan and bring to a rapid boil. Then add the cup of flour and stir vigorously with a wooden spoon until the dough pulls from the sides of the saucepan and looks smooth. Turn the heat down to medium and continue stirring until the bottom of the saucepan starts to stick (it will be covered with a kind of “fur”). This usually takes four – six minutes.
Put the mixture aside and allow to cool slightly for five – ten minutes (so it doesn’t cook the eggs when you add them).
Now add the egg whites and stir vigorously until the mixture comes back together (it will look sloppy and wrong when you add the eggs but don’t worry; this is normal!) Then add the whole eggs, one at a time until you have a shiny paste. Transfer the paste to the piping bag.
Cut squares from the parchment paper and pipe the dough in a circular motion to form spiral circles on each piece of parchment paper.
Carefully drop the dough circles into the hot oil (two – three at a time), with parchment still attached (dough facing down). Remove the parchment from the oil with tongs as the doughnuts rise to the surface. It’s important to cook them in small batches; don’t over-crowd the pot!
After two – three minutes, when they’re golden brown, flip them over and let them fry for another three – four minutes, until golden brown and bursting. Make sure to cook the doughnuts until they’re properly golden or they’ll deflate as they cool. Remove from the oil with the slotted spoon and transfer to the cooling rack. Repeat until all the doughnuts are done.
Mix together the ingredients for the glaze and dip the doughnuts top side down while they’re still warm.