Ingredients
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1 1/2 cups (150g) self-raising flour
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1/3 cup (70g) caster sugar
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1 teaspoon ground cinnamon
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1 teaspoon finely grated orange rind
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1/2 teaspoon bicarbonate of soda
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3/4 cup (185ml) buttermilk
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1 egg, lightly whisked
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30g butter, melted
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Vegetable oil, to deep-fry
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Vanilla yoghurt, to serve
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1/2 cup (70g) pecans, coarsely chopped
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Orange zest, to serve
Maple and orange syrup
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50g butter, chopped
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1/2 cup (125ml) maple syrup
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1/2 cup (100g) brown sugar
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1/4 cup (60ml) orange juice
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1/4 cup (60ml) water
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1 cinnamon stick
Method
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1To make the maple and orange syrup, combine the butter, syrup, sugar, orange juice, water and cinnamon in a saucepan over medium-low heat. Cook, stirring occasionally, for 2 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until syrup thickens slightly. Remove from heat.
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2Combine the flour, sugar, cinnamon, orange rind, bicarbonate of soda and a pinch of salt in a large bowl. Whisk the buttermilk, egg and butter together in a jug. Pour the buttermilk mixture into the flour mixture and stir to combine.
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3Heat enough oil in a large saucepan to reach a depth of 6cm, over medium heat, until 170°C (to test when oil is ready, a cube of bread turns golden brown in 20 seconds.)
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4Carefully drop 4 large teaspoonfuls of mixture into the hot oil and cook, turning occasionally with a slotted spoon, for 2-3 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Transfer to the maple syrup mixture to soak. Repeat in 3 more batches with remaining dough, reheating oil between batches.
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5Use a slotted spoon to transfer doughnuts to serving bowls. Drizzle with any leftover syrup. Serve warm or at room temperature, with a dollop of yoghurt, sprinkled with pecans and orange zest.
Source: taste.com.au
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