Lamington Donuts

Makes 24
by Tenina Holder

As alarming as it seems, Australia Day is upon us again and in true Aussie tradition, it is time to eat lamingtons. I did a Glamington recipe last year if you recall, and it is delicious. However, in my opinion, donuts are better!! So why not combine the two, feel justified in eating a LOT of them on the 26th and call yourself patriotic! 

I threw in the raspberry dust to keep you confused...but they are my preferred option. Just delicious. 

Next year I promise Lamb donuts...(now we’ll see who is actually reading this recipe won’t we??)

Happy Straya Day kids.

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Need

Do

1  

Place eggs, yeast, sugar, buttermilk and butter into TM bowl and warm 3 min/37°C/speed 1.

2  

Add salt, flour and vodka and blend 10 sec/speed 6.

3  

Knead 3 min/Interval.

4  

Tip out onto floured bread mat and wrap tightly. Allow to double in size.

5  

To cook donuts, preheat the EVOO to 160°C. (You should use a thermometer for this, the temp of the oil can fluctuate as high as 180°C but you should monitor this closely as temp can change very quickly. Turn the heat up or down as required.) I used Cobram light EVOO which I recommend for deep frying. It has a high smoke point and the flavour is excellent. The smaller the circumference of your saucepan the better as you will use less oil. It just takes a bit longer to cook the entire batch.

6  

Roll the dough out to about a 1.5 cm thickness. Cut into rounds. When the oil has reached temperature, put 2-3 in at a time. Turn them as they float and cook until a golden brown. Drain onto paper towels immediately. Completely finish cooking the whole batch, re-rolling and cutting as needed.

7  

To make the chocolate glaze, place the chocolate, EVOO and salt into the TM bowl and melt 10 min/37°C/speed 1. Stop and scrape down sides of bowl as needed. As this is such a small amount of chocolate you could melt it in the microwave and it would potentially be easier to handle.

8  

Dip the best looking side of the donut into the melted chocolate and place onto a rack chocolate side up. Sprinkle with either the coconut or raspberry dust or other garnishes of choice. You can either inject the jam into the centre of each donut with a piping nozzle or your can just serve with jam. I recommend a tart jam to balance the sweetness of the glaze topping.

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