Donut miss out on these lamington inspired doughnuts
With frozen raspberries folded though the vanilla dough echoing the jammy centre of the beloved lamington, topped with a roll in coconut sugar and finished with a flourish of chocolate injected into the centre; these donuts are not so much a true representation as an homage to the lamington. Deep-fried rather than baked gives you the satisfying crisp exterior surrounding a this fluffy combination of flavours that might not provoke eye-stinging nostalgia over nanna's baking but will have you reaching for another, and another and probably another.
Of course a recipe for Australia Day released on Australia Day is a little late to help you out for the days festivities. But given the nation's disposition for drinking and the fact that these little beauties are deep fried I thought they might help you get a jump on that seedy morning after belly tomorrow.
Makes approximately 26 small doughnuts
3 1/4 teaspoons active dry Yeast
1 1/2 cups Soy (or Almond) milk
1 1/2 teaspoons Apple Cider Vinegar
3 cups 00 Flour
3/4 cup Plain Flour
1/2 cup Coconut Sugar
1 1/2 teaspoons Pink Salt
1 teaspoon Vanilla Bean extract with Seeds
6 tablespoons Nuttelex
1/2 cup frozen raspberries
Sweet William Chocolate spread, f or filling
Mix Soy (or Almond) milk with Apple Cider Vinegar and leave for 1 minute to thicken, then in a mixer with paddle or dough roller attachment mix milk and year on low speed for 3 minutes.
In a separate bowl whisk together 00 Flour, Plain Flour, 1/4 cup Coconut sugar (remaining is reserved for rolling donuts in), and salt. Pour into Milk and Yeast with mixer still running. Once combined add Egg and Vanilla, then Nuttelex. Increasing speed to medium let dough mix for 5 minutes.
Crush frozen raspberries into small chunks and add to dough, mix until just combined. Dough should be elastic and sticky.
Lightly oil a large bowl and after forming into a bowl add dough, cover tightly with gladwrap and place in a warm place to prove for approx 1 hour or until it triples in size.
Turn out dough onto a lightly floured surface and gently roll until about 2cm thick. Cut the dough into rounds using a 6cm cutter.
Heat oil in deep fryer, pour remaining coconut sugar into a bowl and set aside.
Working in batches fry the donuts for 2-3 minutes or until golden brown. Once cooked remove, drain and roll in coconut sugar.
Once slightly cooler poke a hole in each donut (a chopstick works well for this) and using a piping bag pipe chocolate spread inside.
For breakfast while still warm and crisp and possibly nursing your Australia Day hang over
Not dairy free? Swap the Soy (or Almond) Milk and Apple Cider Vinegar for 1 1/2 cups Buttermilk, the Nuttelex for butter and the Sweet William Chocolate spread for Nuttella.