Peach melba with sugar-roasted doughnuts

Peach melba with sugar-roasted doughnuts

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

I learned to make real doughnuts at one of the oldest bake shops in the USA. They made all fancy shapes, but the biggest seller was the regular kind. Better still if you make small doughnuts like these, as you don’t have to prove them for a second time, you can just fry them straight away.

Ingredients

Quantity Ingredient

For the doughnuts

Quantity Ingredient
250g strong white bread flour
pinch salt
25g caster sugar
75g caster sugar, to dust
25g unsalted butter, softened and chopped
2 x 7g sachets of fast-action yeast
flavourless vegetable oil, to deep-fry

For the rest

Quantity Ingredient
75g caster sugar
2 tablespoons brandy
1 orange, juiced
200g canned sliced peaches
25g flaked almonds
25g pistachio nuts
100g raspberries
500g vanilla ice cream

Method

  1. To make the doughnuts, place the flour, salt, sugar and butter into a bowl. Put the yeast into a jug and mix with 150ml of water until smooth, then pour into the flour mixture.
  2. Mix well, then knead to a smooth dough. Put in a bowl, cover and rest for one hour, until doubled in size.
  3. When the dough has proved, heat the oil for deep-frying in a deep-fat fryer to 150°C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  4. Take small golf ball-sized pieces of the dough and roll into balls.
  5. Carefully lower the dough balls into the hot oil in batches and deep-fry for three or four minutes, or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Roll in the 75g of sugar.
  6. For the sauce, heat a frying pan until hot, add the caster sugar and heat until it forms a caramel, swirling the pan occasionally (don’t stir it).
  7. Add the brandy, stand well back and set light to the pan then, when the flames subside, pour in the orange juice and swirl to combine.
  8. Add the peaches, almonds, pistachio nuts and raspberries and heat through for two minutes only; you don’t want to let the raspberries break down.
  9. Place two spoonfuls of ice cream into each bowl, add a few doughnuts, then pour the sauce on top.
Tags:
James Martin
Saturday Kitchen
comfort food
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