Lamington Doughnuts

lamington doughnuts

Given that today is Australia Day, I wanted to make something suitably patriotic to celebrate. I wanted to have a bit of fun, with a twist on a classic Australian icon, and given my predilection towards cake, choosing the lamington was a no brainer! I’ve had plenty of average lamingtons in my time, and I’ve learned that nothing beats homemade.

That’s where these Lamington Doughnuts come in. Imagine a fresh, fluffy, perfectly cooked doughnut, filled with warm jam and dipped in a rich chocolate glaze, then tossed in coconut. And they were seriously good.

lamington doughnuts

I’ve listed the jam as optional below, because I won’t lie, I made a complete mess of my kitchen while trying to fill them. I had jam all over my hands, all over my shirt, and all over the kitchen bench! It’s also a good idea not to use a chunky jam because the fruit will block your piping bag. The doughnuts were still delicious without it.

I hope you’re all enjoying your Australia Day with BBQ’s and beers and good times with your mates today! I’ll see you back here next week for a nice summery dessert.

lamington doughnuts

Lamington Doughnuts
Makes about 20

(adapted from Gourmet Traveller)
• 125ml (1/2 cup) pouring cream
• 60ml (1/4 cup milk)
• 1 teaspoon vanilla extract
• 225g (1 ½ cups) plain flour, plus extra for dusting
• 1 tablespoon dried yeast
• 30g caster sugar
• Vegetable oil for deep frying
• ¾ cup strawberry jam, slightly warmed (optional)
• 1 ½ cups coconut (shredded or desiccated)

Chocolate Icing
• 2 cups icing sugar
• ¼ cup cocoa powder
• 10g butter
• ½ cup milk

For the doughnuts, combine cream, milk and vanilla in a small saucepan and warm over low heat until lukewarm (30 seconds – 1minute). Meanwhile, combine flour, yeast, sugar and a pinch of fine salt in a large bowl. Add cream mixture and stir to combine. Turn onto a floured work surface and knead for 5 minutes or until the dough is soft and smooth. Transfer to a lighly oiled bowl, cover and stand in a warm place until doubled in size (35-40 minutes).

Knock back the dough and roll out on a floured surface to 2cm thick. Cut out 5cm circles, place on trays lined with baking paper, cover with a clean towel and stand for 30 minutes or until risen. Preheat oil in a deep fryer or deep-sided saucepan to 180°C (350°F). Deep fry zeppole in batches, turning occasionally until golden and cooked through (3-4 minutes). Drain on paper towel and allow to cool slightly.

Fill a piping bag with slightly warmed jam and pipe into the center of each doughnut, being careful not to overfill.

To make the chocolate icing, sift icing sugar and cocoa into a heatproof bowl. Stir in the butter and milk. Stand the bowl over simmering water and stir until icing is of a good consistency. Place coconut in a small bowl. Hold each doughnut on a bamboo skewer or toothpick. Dip into the chocolate icing then toss in coconut, one at a time, to cover. Stand lamington doughnuts on a wire rack until set.

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