Lemon Buttermilk Donut Balls
3 Tbsp full-cream or ‘dark blue top’ milk, warmed to room temperature
1 Tbsp white vinegar
1 Tbsp butter
¼ cup sugar
1 small egg (about 50g excluding shell)
1 tsp vanilla extract
1 cup high-grade flour
¼ tsp baking soda
Olive oil, for frying
¼ cup icing sugar
Zest 1 lemon
2 Tbsp freshly squeezed lemon juice
Pour milk into a small bowl, add vinegar and leave to thicken.
In a small bowl, cream together the butter and sugar until smooth. Add egg and vanilla then cream until light.
Sift together the flour, baking soda and a large pinch of salt. Stir into creamed mixture, alternating with buttermilk. You should have a light, scone-like dough.
Tip dough onto a floured surface. Roll out to about 2 cm thick and leave to rest for 5–10 minutes.
Meanwhile, pour a 4 cm depth of oil into your smallest pan and heat. Watch closely and don’t let it overheat; it’s ready when it shimmers and a small piece of bread or crust turns golden in 1 minute. (Or heat oil in a deep fryer to 189–190⁰C.)
Use a small cutter to cut out rounds of dough. Put about four at a time into hot oil, cook for 30 seconds, turn over and cook for 30 seconds more. Donuts are ready when puffed and evenly golden; open up the first one to check the inside is cooked. Drain on absorbent paper.
To make the glaze, mix together icing sugar, zest and juice, adding just enough juice to get the correct consistency.
Put a stack of hot donuts onto a plate, drizzle with glaze and serve.
Hands-on Time: 20 minutes | Cooking time: 10 minutes
Serves: 4–5 makes about 16 balls
Credit: Nadia Magazine
Photography & Styling: Vanessa Lewis
Tip: Give it a go!