I say it all the time, I love what I do, but I have pretty much forgotten what a weekend feels like. A day off is an extremely precious thing not to be taken for granted. Waking up on a day free of work to do anything you want to do – or nothing at all – feels as good if not better than waking up on your birthday! Oh the beautiful possibilities.
After a sleep in, a lazy cup of coffee and a walk in the sunshine to the farmers market or the beach or my favourite café, my favourite thing to do on my day off is, of course, baking.
I have quite a large archive of doughnut recipes. I do love making them and coming up with fun flavour combinations, but deep frying can be messy and tricky to keep the temperature at a consistent level. When I saw this recipe for baked doughnuts that claimed they were as good as the fried kind, and didn’t need a specialised doughnut pan, I obviously had to try it out.
It is a yeasted raised recipe from one of my most trusted sources on all things doughnuts, Lara Ferroni. Of course containing yeast, it does take some time to prove, but I had all the time in the world on my glorious day off to potter around the house while I waited. Bliss.
Fresh berries are just starting to come into season and they are wonderful so far, definitely one of my favourite things about spring time. I wanted to achieve the classic look of a pink glazed doughnut but using fresh berries and pomegranate for flavour and the perfect colour, without artificial ingredients or food colouring. And of course, I piled as many fresh berries and pomegranate seeds on top as would fit. The combination is delicious.
This is a great base recipe to start from and would be delicious with any flavour of glaze or icing you can imagine! If you prefer a more traditional doughnut, you can brush with melted butter while fresh and hot from the oven and dip straight into cinnamon sugar.
When eaten fresh, these doughnuts are truly as good as the real thing, but a whole lot better for your waistline. I’d definitely recommend eating these on the same day as you bake them – all doughnuts are best eaten fresh but these ones especially. However if you do have some left over, store in an airtight container and warm them up for around 10 seconds in the microwave to soften them back up before you eat.
- 1 egg
- 1/4 cup (60g) caster sugar
- 1 cup whole milk, just warmed
- 8g active dry yeast
- 1 teaspoon salt
- 1 vanilla bean, or 1 teaspoon vanilla bean paste
- 300-400g plain flour, plus extra for kneading
- 112g butter, cut into 2cm cubes
- 1/4 cup mixed berries (any kind you like – fresh, or defrosted from frozen)
- 1/2 teaspoon pomegranate molasses
- 1 1/2 – 2 cups icing sugar, sifted
- Fresh berries and pomegranate seeds, to decorate