This recipe is from Molly Yeh's book Molly on the Range, chock full of recipes that reflect her Jewish/Chinese heritage and her current Mid-West lifestyle. These are delicious little baked doughnuts, with a citrus glaze and a sprinkle of spicy dukkah. So yes you can have another, my friends, 'cos they're just so non-greasy, and moreish. I made the dukkah first, then went on to the doughnuts and the glaze. Molly says this recipe makes 12. I ended up making 21! Lord knows what size baking tin she has:=)
very delicious |
Makes 12 very large doughnuts, or in my case, 21 regular ones:
ingredients:
Dukkah:
1/4 cup (40g.) of hazelnuts, toasted then blitzed in the processor
1/4 cup (35g.) sesame seeds
pinch of sea salt
1 tbs coriander seeds OR 1 tsp ground coriander + 1 tsp mace + 1/2 tsp mixed spice + 1/2 tsp ras-el-hanout
1 tsp fennel or anise seeds
1 tsp ground cinnamon
1 tsp ras-el-hanout or mixed spice (yes, extra to the above)
Method:
Grab your food processor; blitz the toasted hazelnuts
Then throw in the toasted sesame seeds and blitz a bit more
In goes the salt and all the other spices
Blitz till well combined and put aside till needed
getting ready to blitz the dukkah |
you guessed it! - blitzed |
Right, let's get on to the doughnuts now. The rich aroma of the dukkah will keep you on your toes as you bake.
Doughnuts:
220g. (1¾ cups) plain flour
225g. (1 cup) white sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1 large egg
125 mLs (1/2 cup) buttermilk
60 mLs (1/4 cup) plain oil - like safflower or corn oil
1 tsp vanilla extract
60 mLs (1/4 cup) water
Method:
Whisk the flour, sugar, baking powder, baking soda and salt in a large mixing bowl
Grab a medium mixing bowl and whisk together the egg, buttermilk, oil, vanilla and water
Now pour the wet mixture into the dry mixture, whisking firmly till nicely combined - not too madly, just till mixed well
Spoon the thick mixture into a pouring jug (with a good spout), and pour it into each (lightly-greased) cavity till about half full - (you could use a piping bag if you fancy)
Bake for about 12 minutes at 190C/375F till nicely golden
Let them rest in the pan for 5 minutes then turn out onto a wire rack
whisk the dry ingredients together |
whisk the wet ingredients |
now whisk them together |
let them rest for 5 mins. after baking for 12 mins. at 190C |
now they cool on the rack - yep, a few stuck a bit to the tin |
Now for the glaze/icing:
400g. (3 cups) of icing/powdered sugar
2 tbs honey
4-6 tbs citrus juice - I used orange and lemon, but choose your fave kind (Molly suggests blood oranges). Start with 4 tbs, and keep adding juice till you have a thick but spreadable consistency
Method:
Mix the honey into the icing sugar, then add the juice a spoon at a time
Dip the doughnuts into the glaze
Sprinkle on the dukkah as generously (or not) as you like
stir the glaze briskly |
ready for doughnut dunking |
and ready for eating |
my doughnutty doodle |
Notes:
I followed Molly's recipe for the dukkah, and ended up with a humongous amount. I still have heaps, probably about 200g., which I will use in other dishes. My suggestion is to make half her quantities, maybe even a quarter, unless you want to have a lot of dukkah in your pantry
I didn't have any buttermilk, so I made some by adding 2-3 teaspoons of lemon juice to half a cup of full cream milk. Give it a good stir and leave for a couple of minutes
N.B. the amount of glaze made is also humongous. I dipped half my doughnuts twice and still had a bit over, so you may want to halve the original amount
heaps of dukkah left over |
Hehe well you know they always say that everything is bigger in America. But almost double is a lot bigger!
ReplyDeletei know lorraine. nowhere does she say anything about the massive quantities it makes. i tried to google anything about errors in her recipes but i can't find it. it's a mystery. cheers S x
DeleteHoly dolly they look good Sherry. I am sure the extra Dukkah will come in handy
ReplyDeleteyou're right glenda. it smells and tastes so delish; i'm sure it will be great sprinkled on heaps of foods. cheers S
DeleteHi Sherry, I'm on the look out for a doughnut tray at the moment and seeing recipes like this is just enforcing the fact that I want one. I do have a tray that makes mini doughnuts that was perfect for when the children were small, I may just have to dig it out. Will definately half the spices though.... Pinning.
ReplyDeletexx
Hi Deb
DeleteYep it makes a heap of dukkah. I’m a bit surprised she doesn’t mention that :). Cheers S.
These look unbelievably diving Sherry. It's very hard to get doughnut tins. They are always 'sold out' or waiting for new stock. I have had them on my Pinterest 'Things I Want" board for quite some time. No doubt this recipe will drive up demand. I still read all of your posts but rarely have time to comment at present. That will change in the middle of the year when I finish this contract. Keep up the good work my friend. xxx
ReplyDeleteThanks Fiona. Good to see you are still around:). Cheers S x
DeleteI have yet to try baked doughnuts. I must invest in a baking tin at some stage :)
ReplyDeleteHi Tandy
DeleteThey're certainly worth a go. Cheers Sherry x
Dear God these look good! Much more straight forward than the deep fried ones that Dave makes every now and then. I haven't baked them before but this is so much easier
ReplyDeleteHi Jem
DeleteThese are very easy. A bit like a muffin cake but very tasty. I hate frying:)
Soo well done! They´re Looking so tasty, reminds me of my summer Holidays in the alps where i´ve Always eaten them :)
ReplyDeletehi Maya
Deleteare you a real person? I don't know who you are, sadly. Really? You ate dukkah doughnuts in the Alps?? Mmm ....