I've always been terrified of frying food. Something about that huge vat of hot, hot oil scares me a lot.
Recently for my birthday, my homegirl made me award-worthy, delicious, infinite-layered cronuts.
Yumminess aside, I was already thoroughly impressed that someone had made fried food at home that wasn't raw in the middle and hadn't burnt the building down. (This has nothing to do with homegirl's cooking skills, but more with my aversion to frying.)
From this I learnt two things:
1. I have the best friends ever who are crazy and would spend three days rolling and folding dough for me.
2. Frying food isn't that scary.
I love the recipe because there's no yeast involved, so there's no waiting around nervously to see whether the dough will rise in your frozen kitchen. The recipe is also very versatile and I easily tweaked it once to make maple-glazed pumpkin doughnuts that were just ridiculous.
That's why, this week I'm delighted to share another adaptation of the recipe in the form of stollen* doughnuts.
*Stollen is a German fruit cake usually eaten around Christmas. Wiki definition here.
The doughnuts are no longer vegan as I've opted for butter instead of margarine in this take on the recipe, because seriously, what's stollen without butter?!
For a while I actually toyed with the idea of making stollen at home - I know that some people do.
However, I took one look at the recipe, saw that the stollen had to sit for at least 6 weeks before consumption, and that was the end of that. (Most of the time I'm even too impatient for the microwave. I just eat frozen bread straight from the freezer. #noshame)
So stollen doughnuts - the perfect alternative for those of you out there who, like me, just can't wait.
Because there is no yeast or egg in the recipe, these doughnuts are more substantial than the light, airy, risen version, making them perfect for fulfilling all of your stollen cravings - straight from the hot oil, in to the powdered sugar, and in to your gob.
(I brought these in to work for people to enjoy during a show of Giselle. People got really confused and thought I'd brought stolen doughnuts and were asking me where I took them from. Thanks guys for assuming that I'd be that shady.)
Mini Stollen Doughnuts
*Makes about 3 dozen* 100 g raisins zest and juice of 1 small orange 75 g butter 120 ml milk 300 g flour 1.5 tsp baking powder 1/2 tsp salt 50 g sugar 35 g marzipan, cut or torn in to small chunks 15 g blanched almonds, chopped oil for frying powdered sugar, for coating
Soak the raisins in the juice and zest of an orange for a few hours (or overnight) to rehydrate them.
Mix the flour, baking powder, salt and sugar together in a large bowl.
Heat the butter in a pan with the milk until the butter has melted.
Mix the butter mixture in to the flour mixture and start to stir it with a fork. Add the raisins, marzipan and almonds and continue mixing. The mixture should be quite sticky. Switch to your hands - it's easier - and mix until the dough comes together.
Heat a medium-sized heavy-bottomed pot filled with about 4-5 inches over a medium heat.
Roll the dough in to golf-ball sized balls. Try to roll the raisins in to the inside of the doughnut to prevent them from escaping during frying.
The oil is ready when a bit of flour sprinkled in fizzes.
Start frying the doughnut balls in small batches, about three at a time. Give them a stir at the beginning to make sure they don't stick to the bottom of the pan.
The doughnuts should stay in the oil for 3-5 minutes. They will develop a dark-golden color - like Snooki after a fresh tan. If they are browning too fast, turn down the heat and remove the pot from the hob for a little bit to cool down the oil. Scoop out any rogue raisins.
Put a generous cup of powdered sugar in a bowl.
Once they are done, remove the doughnuts from the oil with a slotted spoon and place on to a plate lined with paper towels. Transfer the doughnuts to powdered sugar and roll to coat.
Let cool, or eat immediately if you like it hot.
Instagram [#ballerinachef] and enjoy!
Just guard these doughnuts or eat 'em up fast.
Or they might well become stolen doughnuts.
© 2014 The Ballerina Chef