Lemon Buttermilk Donut Balls
IngredientsButtermilk
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 MethodStep 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. |
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! |
