Look I know it's only June, but June is the month when all good recipe developers mind's turn to Christmas…and yes, this is sort of a Christmas recipe and so leave it until then if you want to, but if not? Knock yourself out and call it Christmas in July, a bit early! If you wanted to deep fry these as per traditional donuts, I am pretty sure they would work really well. (Of course, they would be double the calories…but quite possibly double the flavour as well! I don't want to know….)
Bet you can’t just eat one! Oh, and Merry Christmas in June/July/possibly December as well, depending on how long this takes you to get organised!
- Pinch Pink Salt Flakes BUY
- 1 tbsp golden caster sugar
- 30 g butter
- 2 tsp dried yeast
- 80 - 100 g milk or buttermilk
- 1 egg
- 200 g bakers flour
- 35 g shelled pistachios
- 1 vanilla bean
- 20 g sugar
- A little almond essence (optional)
- 5-6 Drop doTERRA - Wild Orange Oil BUY
- 4 Drop doTERRA lemon oil BUY
- 35 g craisins (dried cranberries)
- 35 g currants
- 10 g rum or brandy or orange juice
Place all ingredients except flour into TM bowl and warm for 1 min/37ºC/speed 3.
Add flour and knead 2 min/Interval. Tip out onto floured silpat mat and bring together with hands. Wrap tightly and prove until doubled.
Place nuts, vanilla bean and sugar into TM bowl and mill 10 sec/speed 8.
Add remaining ingredients and blend 10 sec/speed 6 until you have formed a paste. It should be quite workable with wet hands, and not too sticky. Form into a long snake shape and cut into 12 equal pieces.
Line a tray with baking paper.
Roll dough into long sausage shape and cut into 12 equal portions. Roll each piece into a ball and then flatten in the palm of your hand, with an indent in the centre. Push a piece of the filling into the middle and pinch the dough to close. Roll the dough again to form a complete ball or filled donut shape. Repeat. Place at equal intervals on tray, cover with a tea towel and allow to rise.
Meanwhile, preheat oven on a bread baking setting to 180ºC.
When donuts have risen to double, bake for 10-12 minutes or until just golden. Whilst still warm, brush with a simple syrup and roll in caster sugar…or dust with icing sugar if you have a problem with the whole ‘sand’ texture of sugar…(the complaints I get at my house!)
To make a simple syrup, simply combine equal parts icing sugar with warm water and brush on warm donuts with a pastry brush.