Recipe Redux: Baked ANZAC Doughnuts – by Emma Stirling APDKitchen Klinic — By Emma Stirling on April 21, 2013 at 4:16 pm
It’s our monthly Recipe Redux time again and the theme is better-for-you cupcakes. Or if you’re totally over an upmarket cup, you can showcase another trend in handheld desserts. Well I’m not over cupcakes. No siree. But I am interested in the rise in artisan doughnuts and so ready to ride that foodie wave, starting with my local Candied Bakery in Spotswood and their Italian custard filled gems. I’m also inspired as we approach our ANZAC Day (one of our Remembrance days) in Australia and my thoughts are filled with tragedy and friends in Boston too. Lest we forget.
Artisan doughnuts and Boston lovin’
How about the idea of a Maple Bacon Doughnut? Or a Chipotle Chocolate flavoured ring? You heard right. That’s just what you’ll find at Union Square Donuts in Boston. I can’t wait to go back to Boston some day soon and have a taste tour of this newly opened boutique bakery. I hope my dietitian friends in the Boston area will fill me in. That’s you lovely Kate Scarlata RD, Kara Lydon RD and Janel Funk RD (who just happened to give birth to her first baby in the midst of mayhem this week).
What. Absolute. Joy.
A shout out as well to Mr Brad Morin (Miss Ten’s fifth grade teacher) who is another Bostonian and who’s sister was caught up in the chaos on the day.
What. Absolute. Terror.
So I bring you Baked ANZAC Doughnuts. A twist on traditional ANZAC cookies / biscuits based on coconut, golden syrup and rolled oats that were sent to soldiers during World War I to nourish and encourage from loved ones afar. And I wish I could pop them in a bag with a twig of fresh Rosemary for Remembrance and courier them to Boston right now. Just like fretful families and friends did decades ago. So they could feel our comfort through food.
Baked ANZAC Doughnuts
Dry: 1.5 cups plain flour, 0.5 cup brown sugar, 0.5 cup dessicated coconut, 1.5 teaspoons baking powder, 0.5 cup rolled oats.
Wet: 0.75 cup low fat milk, 1 egg, 120g melted butter, 1 tablespoon Golden Syrup
Glaze: icing sugar and boiling water enough to make a thin syrup.
Topping: Pan toasted desiccated coconut, rolled oats and golden syrup – just shake in a combo to your liking.
Preheat electric doughnut machine. Combine dry ingredients together in a mixing bowl and make a well. Whisk wet ingredients together, pour into well and combine with dry ingredients to make the batter. Spray doughnut machine with cooking oil spray. Carefully spoon in mixture and cook doughnuts for around 5mins. Cool on wire rack. Prep topping in a frypan, set aside. Make glaze and drizzle over cooled doughnuts, quickly followed by a sprinkle of topping. Refrigerate to set.
Oh and how did they taste? Exceptionally good. And exceptionally comforting. Mr Surfer Dude must of needed extra comforting as he had *ahem* 2.