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Lemon Buttermilk Donut Balls

Lemon Buttermilk Donut Balls​

Picture

Ingredients

​Buttermilk
3 Tbsp full-cream or ‘dark blue top’ milk, warmed to room temperature
1 Tbsp white vinegar

Batter
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
​
Lemon Glaze
¼ cup icing sugar
Zest 1 lemon
2 Tbsp freshly squeezed lemon juice

Method

Step ​1
Pour milk into a small bowl, add vinegar and leave to thicken.

Step 2
In a small bowl, cream together the butter and sugar until smooth. Add egg and vanilla then cream until light.

Step 3
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.
Step 4
Tip dough onto a floured surface. Roll out to about 2 cm thick and leave to rest for 5–10 minutes.

Step 5
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.)

Step 6 
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.

Step 7
To make the glaze, mix together icing sugar, zest and juice, adding just enough juice to get the correct consistency.

Step 8
Put a stack of hot donuts onto a plate, drizzle with glaze and serve.
Picture
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!
If your dough is quite wet, don’t despair. Just add a teaspoonful to the hot oil and cook until golden.


    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact