MyKitchen - Issue 36 - October 2017

R0*

EACH

OCTOBER 2017 61

baked baked

METHOD

For the doughnuts

1. In the bowl of a mixer, combine
   milk, water, half the sugar and
   the yeast. Leave for 10 minutes,
   until frothy.


2. Using the dough hook, add
   the flour, butter, eggs and the
   rest of the sugar. Mix until you
   have a sticky dough.


3. On a floured surface, knead
   the dough and shape into a ball.
   Place in an oiled bowl, cover and
   leave to rise for 45 minutes.


4. Knock down and knead the
   dough for 5 minutes. Roll out to
   1 cm thick. Use a 5 cm biscuit
   cutter to cut out rounds.
   5. Heat the oil and fry the
   doughnuts until deep golden
   brown, 5 minutes per side.
   Drain on paper towel.
   For the blueberry caramel
   
   
   1. Mix all the ingredients and
      boil for 15 minutes. Cool in the
      fridge for 30 minutes.
   
   
   2. Spoon the caramel into a
      piping bag. Use the nozzle
      to gently pierce the centre
      of each doughnut and pipe
      filling into it.
      For the topping
   
   
   3. Blend the sugar until super-
      fine, then mix with the violets.
   
   
   4. Roll the doughnuts in the
      sugar to coat generously.
   
   
   
   

Jasmine teacakes

MAKES 6

INGREDIENTS

For the cakes

3 jasmine teabags

¼ cup boiling water

1 cup melted butter

4 eggs

2 cups white sugar

1 tsp vanilla essence

3 cups cake flour

½ tsp bicarbonate of soda

½ tsp baking powder

½ tsp salt

1 ½ cups buttermilk

For the marshmallow cream

3 egg whites

½ tsp cream of tartar

cup sugar

½ cup liquid glucose

1 tsp vanilla essence

¼ cup raspberry jam

Jasmine flowers,

to decorate

METHOD

For the cakes

1. Preheat oven to 180°C. Line
   a square baking tin with baking
   paper. Place the teabags and
   boiling water in a pot. Leave to
   steep for 15 minutes.


2. Add the melted butter to the
   tea. Leave to cool.

For the blueberry caramel

1 cup blueberry jam

¼ cup white sugar

cup water

10 violets

For the topping

1 cup caster sugar

20 violets

serve these for a

sophisticated spread

High-tea treat

Ja

sm

in

e^

tea

cakes

Baked.indd 61 2017/08/24 2:31 PM