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Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

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Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Orange caramel sticky doughnuts


You'll need

2 tbsp each almonds, walnuts and pistachios 300 gm (2 cups) self-raising flour, sieved 55 gm (¼ cup) caster sugar ¼ tsp cinnamon 200 ml milk 50 ml orange juice 1 egg, beaten For deep-frying: vegetable oil 6 figs, cut into wedges   Orange caramel 110 gm (½ cup) caster sugar 320 ml orange juice 3 tsp cornflour mixed with 1 tbsp water or orange juice

Method

  • 01
  • Preheat oven to 180C. Roast nuts on an oven tray until golden (4-6 minutes), then coarsely chop and set aside.
  • 02
  • For orange caramel, combine sugar and 60ml water in a small saucepan and stir over medium-high heat until sugar dissolves, then brush down sides of pan with a wet pastry brush and cook until caramel (4-6 minutes). Add juice (be careful as hot caramel will spit), stir until dissolved (1-2 minutes), add cornflour mixture, whisk until thickened, bring to the boil and set aside.
  • 03
  • Heat oil in a deep saucepan to 170C. Combine flour, sugar, cinnamon and a pinch of salt in a bowl, add milk, juice and egg and beat with a wooden spoon until smooth. Working in batches, scoop tablespoons of dough into oil with a lightly oiled spoon and deep-fry, turning occasionally, until golden (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, toss in orange caramel and serve scattered with nuts and figs.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Drink Suggestion

Young marmalade-like muscat.

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