A DONUT BY ANY OTHER NAME...

Well it's official; There are donuts (Or is it 'doughnuts'?) in almost every cuisine. There are beignets, fritters, churros, sopaipillas, vetkoeks, etc etc. The list really does go on and on. Master Chef addressed the donut issue recently as well and being Mad on Master Chef, we decided to shamelessly jump on the bandwagon!

Of course, for the uninitiated in Thermomix land, deep frying is not something we recommend on a daily basis. However; Doing the Dough in Thermomix is a dream for anyone who has ever attempted any of these treats. With that view in mind, and armed with a thermometer and therefore the correct deep frying temperature, (which will eliminate any fat absorption by the fried food) you can be opening a donut shop in no time!
And may I just say, please enjoy responsibly!

This original recipe comes from a dear Dutch friend of mine who managed to actually sell these from her home to raise funds for various causes. This is the far easier Thermomix version, nonetheless absolutely delicious and with my own Aussie twist of a dipping sauce that should be illegal because it tastes so good!

Dutch Donuts with Raspberry Cream Cheese Dipping Sauce

Donut Ingredients
100g sugar
1tsp dried yeast
2 eggs
½ tsp ground nutmeg
260g warm water
50g butter
Pinch salt
600g bakers flour
Oil for deep frying
Icing sugar to dust

Donut Method
Place sugar into TM bowl and mill for 10 seconds on speed 10.
Add yeast, eggs nutmeg, water, butter and salt and blend for 1 minute at 37ºC on speed 5.
Add flour and mix for 6 seconds on speed 8. Knead for 2 minutes at Interval speed. Set aside in floured ThermoMat and allow to double in size.
Roll out into large rectangle and using scone cutter, cut into rounds and set aside to double again.
Heat oil to 165-170ºC (use a thermometer for accuracy) before placing donut (balls) into hot oil. When they are golden and puffed, remove quickly and place onto paper towels to cool slightly.
Dust generously with icing sugar whilst still warm.
Serve with a bowl of dipping sauce if desired.

Raspberry Dipping Sauce Ingredients
180g sugar
110g cream cheese
95g butter
20g raspberries

Raspberry Dipping Sauce Method
Place sugar into TM bowl and mill for 10 seconds on speed 10.
Add remaining ingredient and mix for 1 minute on speed 7-9 depending on how blended you require the raspberries. Scrape down sides of bowl and repeat. Serve drizzled on hot donuts or as a side dish with donuts.

For anyone who is in the know, we have a South African contingent at head office and when I mentioned Vetkoek, there were knowing nods of approval all round. Having never heard of them I was fascinated and knew immediately they were up for a test run. Must say, roaring success and these will definitely get another go at my house!

Vetkoek, (pronounced 'Feht-cook') are sometimes called 'Curry Bunnys' and are often served filled with cheese or simply the donut is fried and served with syrup. Happy to say this recipe makes enough dough to try all three, and there were no shortage of takers.

Curry Filled Vetkoek

Donut Ingredients

2 eggs

1tsp dried yeast granules

1tsp salt

1tsp sugar

260g warm water or buttermilk

65g butter

600g bakers flour

oil for frying

Donut Method

Place all ingredients into TM bowl and mix for 6 seconds on speed 7.

Knead for 3 minutes at Interval speed. Tip onto ThermoMat and form into tight ball. Wrap and refrigerate for a slow rise for 6-7 hours. (Do this in the morning, leave it and make at night for a dinner.) If you prefer, or forget, you can still do this with a more traditional quick risen dough, simply leave out of fridge to rise and proceed with recipe once dough has doubled.

Roll dough out into large rectangle around the thickness of your finger. Cut into smaller rectangles, either long hot dog bun size or smaller more square shapes.

Heat oil to 165-170C and fry 1 or 2 vetkoeks at a time until golden on all sides. Drain on paper towels.

Whilst still hot, slice in half, fill with curry or fillings of choice. Wrap in paper or a sturdy napkin and eat immediately. (No knives and forks allowed!)

Curry Filling

Ingredients

1 medium onion peeled and halved

1 dried chilli

2 cloves garlic

20g oil

2 small carrots roughly chopped

1 small apple quartered

1/2 small zucchini roughly chopped

1 tbsp curry powder

400g beef mince

400g tin chopped tomatoes

Handful frozen peas

Salt, pepper and sugar to taste

Method

Place onion, chilli and garlic into TM bowl and chop for 3 seconds on speed 7. Add oil and saute for 5 minutes at Varoma temperature on speed soft.

Add vegetables and chop for 5 seconds on speed 4.

Add curry powder, meat and tomatoes and cook for 20 minutes at 100C on Reverse + speed soft.

Add peas and seasoning to taste and stir through for 10 seconds on Reverse + speed soft. Allow to rest in TM for at least 10 minutes (while you cook your donuts) before scooping into Vetkoeks!

So go and do! Looking forward to hearing how you all fare with our fare! Monthly Mouthful is on hiatus until further notice, but keep coming back for new and interesting news, views and of course recipes from The Vault as well as our salutes to Master Chef, the phenomenon that is only slightly bigger than the phenomenon that is Thermomix!