Tuesday, 13 March 2012

Baby Doughnuts With Chocolate Honey Glaze and Strawberry Jam

After reading Jessie's previous post on her Lemony Peach Cake, I found out Zoe from Bake for Happy Kids is holding a blog hop event called Cook like a Star! Donna Hay has been chosen as the celebrity chef for the 1st blog hop event. Donna Hay is Australia's leading food editor and best-selling cookbook author. Her food, recipes and styling focuses on basic ingredients, simply prepared and beautifully photographed – hallmarks of her work which have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks.

I was very excited after reading Jessie's post and started to look through all my Donna Hay’s cookbooks and magazines to find a recipe to bake for this event. I chose this mini doughnut recipe because when I first saw them I thought they were just the cutest. 

I divided the dough into 2 portions; one for chocolate honey glaze doughnuts and the other for jam doughnuts.  I brought these light and airy doughnuts to share with my colleagues and these little treasures were gone in seconds!


Baby Donuts With Chocolate Honey Glaze
1 tsp active dry yeast
1/2 tbsp lukewarm water
1/4 cup lukewarm milk
1 tbsp caster sugar
25g butter, melted
185g all purpose flour
1 egg
Vegetable oil for deep frying

chocolate honey glaze
30g butter
90g honey
1 tsp vanilla extract
110g dark chocolate

store bought strawberry jam
Method :
1.Place yeast, milk, water and sugar in a large bowl and set aside in a warm place for 10mins or until bubbles appear on the surface. Add the butter, flour and egg to the yeast mixture and using a spatula, mix until a sticky dough forms.

2. Turn out into a lightly floured surface and knead until smooth.

3. Place in a lightly oiled bowl and cover with a clean, damp cloth and set aside to proof for 45 mins or until doubled in size.

4. Knead the dough on a lightly floured surface for 5 mins or until smooth and elastic. (I used electric mixer with dough hook attachment). Roll out to 1 cm thickness and using a 3.5cm round cutter  and using a 1 cm round cutter, cut a small hole in the center of the doughnuts. (I used 4cm /1.5cm. I used 6cm ring cutter for jam doughnuts)

5. Place the doughnuts on a baking tray lined with non-stick baking paper and set aside for 10 mins or until risen slightly.

6. While the doughnuts are proving, make the chocolate honey glaze. Place the butter , honey, vanilla extract and chocolate in a small saucepan over low heat and cook, stirring for 2-3 minutes until melted and smooth. Set aside.

7. Place the oil and sugar thermometer in a large pan over medium heat until 180C. Cook the doughnuts in batches for 30sec each side or until golden. Drain on absorbant paper.

8.  Dip the top of the doughnuts in the chocolate haze and place on a wire rack until set.

9. For jam doughnuts, pierce doughnuts with a knife and pipe in 10ml strawberry jam into the centre of the doughnuts.

 Adapted From Donna Hay Magazine, (Issue 56)April/May 2011; pg.158&161. 

I'm linking this with "Cook Like A Star" blog-hop featuring Donna Hay as the celebrity 
for the month of March, hosted by  Zoe of Bake For Happy Kids