If you can't find fresh figs in season, you could simply serve the doughnuts with some ice-cream.
- 2 tbsp each almonds, walnuts and pistachios
- 300 gm self-raising flour, sieved (2 cups)
- 55 gm caster sugar (¼ cup)
- ¼ tsp cinnamon
- 200 ml milk
- 50 ml orange juice
- 1 egg, beaten
- For deep-frying: vegetable oil
- 6 figs, cut into wedges
- 110 gm caster sugar (½ cup)
- 320 ml orange juice
- 3 tsp cornflour mixed with 1 tbsp water or orange juice
- 1Preheat oven to 180C. Roast nuts on an oven tray until golden (4-6 minutes), then coarsely chop and set aside.
- 2For 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.
- 3Heat 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 .
Drink Suggestion: Young marmalade-like muscat. Drink suggestion by Max Allen
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