Baby plum donuts
For the donuts
|4½ tsp||Baking powder|
|¼ cup||Melted butter|
|⅓ cup||Plum, chopped, and their juice; I used omega plums|
|1 Ltr||Vegetable oil, for frying|
For the glaze
- In a heavy-based saucepan, heat the oil (use a deep-frying thermometer if you have one) to about 170-180C.
- In a medium-sized bowl, whisk together the egg and the milk. In a separate bowl, sift the flour, sugar, baking powder, and salt. Make a well in the centre and add the milk mixture. Mix gently, then add the melted butter and the plums. Mix to combine.
- Carefully drop small spoonfuls of doughnut mixture into the dough. Be careful not to overfill the pan, as this will cause the temperature to drop.
- Using two spoons, flip the doughnuts to ensure their surface is cooked all over. Cook for about 2 minutes, until golden. Carefully remove, using a spoon, and set aside on a plate lined with paper towels.
- To make the glaze, melt the white chocolate, then add the milk and whisk together. Slowly whisk in the icing sugar, adding more icing sugar or milk if necessary to get a good consistency.
- When ready to serve, dip the doughnuts into the glaze, sprinkle with freeze-dried plum powder.
If you liked this recipe, try Delaney's chocolate and custard donuts