Cinnamon doughnuts with forest fruit compote

Cinnamon-doughnuts-with-forest-fruit-compote

Prepare Time: 0:20 | Cook Time: 0:30 | Difficulty: CAPABLE COOKS

Rediscover the doughnut with this cosy dessert topped with berry compote.

Ingredients

Forest fruit compote

Nutrition

Energy

3530kJ

Fat saturated

8.00g

Fat Total

38.00g

Carbohydrate sugars

g

Carbohydrate Total

113.00g

Dietary Fibre

3.00g

Protein

9.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. To make the forest fruit compote, stir wine, sugar and cinnamon sticks in a saucepan over medium heat until the sugar dissolves. Simmer for 8 minutes or until mixture thickens slightly. Stir in fruit. Bring to boil. Set aside to cool.

  2. Place the milk in a small bowl. Stir in the sugar and yeast. Cover with plastic wrap and set aside in a warm place for 10 minutes or until frothy. Stir in egg and butter and transfer to a large bowl. Gradually stir in the flour and salt until smooth. Cover with plastic wrap. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.

  3. Stir the sour cream, icing sugar and vanilla in a bowl until smooth.

  4. Combine cinnamon and extra caster sugar in a shallow dish. Use a wooden spoon to stir the dough until smooth. Heat oil in a medium saucepan over medium heat to 170°C (when oil is ready a cube of bread will turn golden brown in 20 seconds). reduce heat to low. Use 2 greased dessertspoons to drop six portions of batter into the oil. Cook, turning, for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Toss in the sugar mixture. repeat, in 2 more batches, with the remaining dough and sugar mixture, reheating oil between batches.

  5. Serve the doughnuts warm with the sour cream mixture and compote.


Australian Good Taste – March 2012 , Page 72

Recipe by Cynthia Black
Photography by Jeremy Simons & Al Richardson

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