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.
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
- 2 eggs
- 2 Teaspoons dried active yeast
- 1 Tablespoon golden caster sugar
- 220 Grams buttermilk
- 60 Grams butter BUY
- 1 Teaspoon pink salt flakes BUY
- 600 Grams bakers flour, plus some more for rolling
- 40 Grams vodka
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 200 Drops chocolate dark, in pieces BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- Pinches pink salt flakes BUY
- Handfuls Desiccated Coconut
- freeze dried raspberry powder as needed
- Jam of choice as needed to serve
Place eggs, yeast, sugar, buttermilk and butter into Thermomix bowl and warm 3 min/37°C/speed 1.
Add salt, flour and vodka and blend 10 sec/speed 6.
Knead 3 min/Interval.
Tip out onto floured bread mat and wrap tightly. Allow to double in size.
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.
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.
To make the chocolate glaze, place the chocolate, EVOO and salt into the Thermomix 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.
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.