House and Leisure - October 2015

Calvados apple tart with almond

pastry (recipe on page 111)

OPPOSITE Cinnamon cream doughnuts

1015_HL_108_113_Food_Desserts_RFO.indd 112 2015/09/04 10:50 AM

CINNAMON CREAM DOUGHNUTS

for the doughnuts

500g plain flour

¼ cup caster sugar

10g sachet dried yeast

½t salt

1 cup warm milk

100g butter, melted

3 egg yolks, beaten

2 litres sunflower oil

for the crème pâtissière

4 egg yolks

⅓ cup sugar

⅓ cup cornflour

½t ground nutmeg

1t ground cinnamon

2 cups milk

seeds scraped from 1 vanilla pod

for the cinnamon sugar

1 cup caster sugar

½t ground nutmeg

1t ground cinnamon

To prepare the doughnuts, combine the flour,

sugar, yeast and salt in a bowl. Make a well in the

centre and mix in the milk, butter and egg yolks

until the dough comes together. Knead it on a

well-floured surface for 10 minutes or until it is

smooth. It should spring back if you press it with

your thumb. Place it in a lightly greased bowl,

cover with a cloth and leave it in a warm place to

prove for an hour or until it has doubled in size.

To make the crème pâtissière, whisk the egg

yolks and sugar in a bowl until it is pale. Sift in

the cornflour and spices and then whisk through.

Bring the milk and vanilla seeds to a boil in a

pot. Pour the hot milk into the flour mixture

gradually, whisking continuously, then pour the

whole mixture back into the pot. Simmer for

five minutes, whisking continuously, or until it

thickens. Let it cool slightly and then spoon it into

a piping bag.

Lightly punch down the dough and knead it

on a floured surface for two minutes or until it is

smooth. Gently roll it out to about one centimetre

thick and then let it rest for a minute or two. Use

a seven centimetre round cookie cutter to cut out

discs. Place them on a lined baking tray and then

set it aside for 20 to 30 minutes to allow the discs

to prove.

Heat the sunflower oil in a deep saucepan to

175 ̊C. Fry the doughnuts in batches, turning

them occasionally, until they are golden and

puffed (three to four minutes per side), then drain

them on absorbent paper.

Combine the cinnamon-sugar ingredients.

Roll the slightly cooled doughnuts in the mix or

sprinkle it on top. Poke a hole in one side and pipe

in the crème pâtissière, then serve immediately

as they are best eaten while still fresh and warm.

MAKES 10–12

HOUSEANDLEISURE.CO.ZA HL OCTOBER 2015 113

LEISURE FOOD

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