Buttermilk Doughnuts made with Callington Mill Flour
This weekend the winter sun came out, a pleasant and much needed change to the grey skies. I took the opportunity to go for a mini road trip to Oatlands, and after a pretty tasty pot-pie for lunch at the Companion Bakery (where all the lovely bread is made from the Mill over the road!), and a wander around the antique stores, I went and looked at the Callington Mill. I love that they have been able to restore it and work it as it was built so long ago to do.
I was really impressed with the organic light sifted flour for the pizza and wanted to try something different again with it this week. I have baked bread before, once before (!) and it was ok, but not great. So rather than heading down the bread route I decided to try doughnuts for the first time.
The recipe is based around one I found on the internet. It is a yeast free dough, which I think works very well and they are very tasty especially when still warm. So my advice is cook and eat! Also they aren’t as time consuming as you might think.
Ingredients Makes approximately 10-12 3 ¼ cups Callington Mill flour (or self raising flour) ¾ cup sugar (I use raw caster sugar) ½ teaspoon baking powder 1 teaspoon salt 1 teaspoon finely grated nutmeg (definitely use fresh grated) 1 teaspoon cinnamon 2 large eggs ¾ cup buttermilk ¼ cup sour cream ¼ cup butter melted and cooled vegetable oil for frying
vanilla glaze 1 cup sifted icing sugar 1/8 cup milk 1 teaspoon vanilla Whisk ingredients together cinnamon sugar ¾ cup sugar 2 tablespoons cinnamon combine together
To make the dough: Line a baking try with paper and another with paper towel.
In a large bowl whisk together the flour, sugar, baking powder, salt, nutmeg an cinnamon.
In another bowl whisk together the eggs, buttermilk and sour cream until combined. Add the melted butter and whisk again.
Make a well in the centre of the flour mix and pour the liquid ingredients in and with a spatula slowly fold the flour into the liquid until it forms a sticky dough.
Turn the dough onto a floured surface, sprinkle the top of the dough with flour and pat out to approximately 2.5 cm thick. Use two round cutters (one approximately 8cm and the other approximately 4cm) dipped in flour and cut out doughnut shapes. Pat the scraps and centres together until all the dough is used (for the last batch keep the centres for cooking as well). Place them on the baking try with paper and place in the fridge while the oil heats up.
Pour approximately 4cm of oil in a saucepan or pot and heat on a medium temperature.
While the oil is heating make the vanilla glaze.
To fry the doughnuts place one of the centres in to test, it should gently brown the doughnut, cook the rounds and turn (each side will take approximately 2-3 minutes), but just keep an eye on them. Cook two to three doughnuts at a time not more.
Transfer the doughnuts for the glaze onto the paper towel and then drizzle with glaze. Gently drain the oil off the ones you want to coat in cinnamon sugar before rolling them. The little bit of oil on the outside helps the sugar stick.
Eat while warm.