Raspberry Coulis – Makes 125ml
1 tbsp liquid honey
½ cup caster sugar
1 lemon, juiced
2 cups fresh or frozen raspberries
Combine the honey, sugar and lemon juice in a small saucepan over medium heat and stir until the sugar has dissolved. Then bring the mix to the boil and add the raspberries. Proceed to cook the liquid at a rapid boil for 1 minute. Once the mix is done, remove from the heat and allow to cool.
When the berry mix has cooled, transfer it to a food processor and blend until smooth. Then pass the mix through a fine sieve to remove all the seeds. Place the finished coulis mix into a squeeze bottle or container and store in the fridge.
1 cup water
¼ cup butter
¼ cup caster sugar
¼ tsp salt
1 cup plain flour
3 whole eggs, free range No 7s
½ cup caster sugar
½ tsp cinnamon
In a medium saucepan, combine the water, butter, sugar and salt. Cook over a medium heat until the butter completely melts. Then add the flour all at once and mix vigorously with a wooden spoon until the dough comes together in a ball. Once it has done that, continue cooking the mix for one minute, then remove saucepan from the heat.
Next, add the eggs one at a time to the dough, you can use a wooden spoon to do this. Please make sure before you add each egg to the batch that the egg before has been well combined into the dough. Now that the dough has been made, allow it to cool down for a couple of minutes.
Once dough has cooled slightly, transfer it to a large zip-lock bag (or piping bag with a round nozzle on it) and set it aside for now.
To make the dusting mixture for the donuts, simply place the caster sugar and cinnamon into a mixing bowl and combine. Then set aside till later.
To cook the donuts, place a deep medium pot on a low to medium heat filled three quarters with canola oil. To test if the oil is hot enough to fry with you may place some of the donut mix in there and if it floats after been placed in the fat it’s ready.
Now that the oil is ready, cut a hole in one corner of the zip-lock bag (if you are using one) and slowly pipe out the dough and cut off snippets (about 3 cm long) of the dough right into the oil. Do about 6 to 8 donuts for each person. They take about 5 minutes to cook in the oil. As they cook be sure to turn them as they cook so they cook all over.
Once they are looking golden brown in colour, take them out of the oil using a slotted spoon and place them on a paper towel lined plate. Then toss the donuts in the cinnamon sugar you made earlier. Serve the donuts on your chosen plates with the raspberry coulis either in a ramekin or drizzled on a plate. Enjoy.