Skip to main content

Masterclass Donuts



This post is pure coincidence; a confluence of two events. First, I saw this fabulous donut recipe on Masterchef Australia. I've been diligently following the show since it started but this was the first time a recipe really caught my attention. In a "make this right now" kind of manner.

Then the daring bakers came along and decided that we should do donuts this month. They even dispensed with their usual strict rules and said that anything goes, as long as it is broadly a donut. I've been missing challenges last few months, so this is just the perfect time to return to the club.

Made with a batter rather than a dough, the Mastechef donuts are misshapen and not exactly pretty. But they are light, crunchy and delicious. Following the recipe exactly as given, I rolled my hot, just fried donuts in lavender sugar, then used a pastry bag with a sharp tip to make a hole and fill the donuts with blackcurrant jam.

Unless you are catering to a crowd, reduce the recipe. I did 1/4th of the recipe and still got more than a dozen. Which, incidentally, were all gone within few seconds of my opening the box at work. So maybe you should make the full recipe anyway; it will make you incredibly popular.

PS : (The Mandatory Blog Checking Lines for Daring Bakers)
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
Labels:

Comments

Anonymous said…
Lavender sugar and blackcurrant jam sounds fabulous! I wish I could try your doughnuts!
October 28, 2010 at 3:00 AM
Rachel said…
Lavendar and black currant.. how exotice and Masterchef is a prog that I diligently follow too.
October 28, 2010 at 6:40 AM
AJ said…
Well done!! Donuts look good.
October 28, 2010 at 8:47 AM
Srivalli said…
Looks so awesome Simmi..I really like your make now attitude..that helps to learn so many new things you do..:)
October 28, 2010 at 10:47 AM
Kris Ngoei said…
Delicious doughnuts! Yes, I agree next time I will make one whole recipe and become so popular at work :-)

Sawadee from Bangkok,
Kris
October 28, 2010 at 4:45 PM
Myvegfare said…
They are so lovely sim!, Lavender and blackcurrant, Lavender is quite a strong flavour, they look so deliciously inviting
November 1, 2010 at 4:25 AM
Aparna Balasubramanian said…
They sound just great, Simmi. Love the blackcurrant touch. :)
I'm another one who follows Masterchef Australia, and one of the few programmes I really enjoy!
November 8, 2010 at 11:26 AM
Unknown said…
Hey Simran,

The doughnuts look gr8!:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com
November 10, 2010 at 6:16 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but
10 comments
Read more

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.
1 comment
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more