This year is flying by so fast, it feels like Christmas was only just here… and will be here again real soon once the malls put their decorations in September. But it’s time to dig out your ugly sweaters and fruit mince pies, because we like to celebrate Christmas twice a year! The usual Australian Christmas is very different to what you’re used to in the Northern Hemisphere.
December falls right in the middle of our summer, and there are much more likely to be cold salads, prawns and a swim in the pool after lunch. Celebrating Christmas in July means we get to indulge in all of the traditional dishes and everything else that goes with a winter Christmas when we can truly enjoy them – when it’s cold outside!
I’m thinking hot roast turkey and ham, mulled wine, steamed puddings and fireplaces. And I hope that on the other side of the world, you guys can experience what it’s like to have a Christmas celebration in summer with fresh seafood, cherries and pavlova.
Of course I had to make a little something inspired by the faux-festive season.
I’ve taken the warm, spiced mulled wine we love in winter and turned it into one of the most delicious doughnut glazes ever. But the best part is, I think these babies could be enjoyed no matter which hemisphere you live in.
I used extra dough I had leftover from making the Sticky Date doughnuts, so it already had a hint of spice. As I said in that post, I loved working with this dough. Don’t be scared of working with yeast. You don’t need any fancy equipment. I used my hand mixer with the dough hook attachment, but you could easily make it by hand if you feel like getting a workout at the same time.
Then I reduced down some mulled wine to a sticky syrup – just like in this post. You will have some leftover, which you can use for so many different things – drizzle some over roasted stone fruit, add to a red wine sangria, as a glaze for roast ham or duck, or simply over a few scoops of ice cream. Delicious.
Just a quick note on the mulled wine syrup. Next time I make this – because oh yes, there will be a next time – I would not add sugar to the mulled wine syrup itself. When it gets mixed into the icing sugar to make the glaze, it does become very sweet, so I feel this would help balance it out and make the flavour of the mulling spices more prominent. I’ve allowed for this change in the recipe below.
Look at that super shiny glaze!! I decorated them with fresh raspberries, cherries and orange zest. I loved the tartness and hint of citrus that helped to offset the sweet glaze, and I think they turned out super pretty.
Related Post: Mulled Wine Marshmallows
Mulled Wine Glazed Doughnuts
Doughnuts (Adapted from The Sugar Hit)
- 250g plain flour
- 30g caster sugar
- 1 teaspoon salt
- 2 teaspoon dried yeast
- 2 eggs
- 1 tsp vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 75ml warm water
- 60g butter, softened
- Vegetable oil, for frying
Mulled Wine Syrup
- 1 bottle (750ml) red wine
- 2 cinnamon sticks
- 5 whole cloves
- ½ vanilla bean, seeds scraped
- Zest of 1 orange, removed with a vegetable peeler
Mulled Wine Glaze
- 150g icing sugar, sifted
- 3-4 tablespoons mulled wine syrup
- 1 teaspoon vanilla extract
- Raspberries and extra orange zest, to decorate
To make the doughnuts, place all the ingredients except the butter into a large bowl. Using a hand mixer or stand mixer fitted with the dough hook, work on a low speed for about 4 minutes, or until combined and elastic. With the mixer still running, add the butter one piece at a time until it is fully incorporated. There should be no visible pieces. This will take about 5-8 minutes.
Scrape down the sides of the bowl, cover with plastic wrap or a clean tea towel, and set aside in a warm place to rise until doubled in size.
To make the mulled wine syrup, place ingredients into a saucepan over medium heat and stir to dissolve the sugar. Bring to the boil and then reduce to a simmer for 30-40 minutes or until liquid is syrupy. It will continue to thicken as it cools. Use immediately or strain into sterilised bottles or jars to give as gifts. Lasts indefinitely in the fridge.
When the dough has risen, punch it down, and scrape it out onto a well-floured surface, pat the dough into a rectangle, about ½ inch (just over 1cm) thick, and cut out 9 donuts using a 2.5inch (5cm) round cutter. Place onto a lined baking sheet, cover with plastic or tea towel again, and set aside to rise for another 45 minutes, or until puffy.
Place about 5cm of oil into a saucepan or use a deep fryer and heat over a low flame, until it reaches 170°C ( °F). To test, place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature. Fry the donuts a few at a time (don’t crowd the pan) for about 1 minute each side or until they are golden brown and cooked through. Drain the donuts on paper towels and allow to cool slightly.
To make the glaze, place icing sugar in a bowl with mulled wine syrup and vanilla extract and whisk to make a smooth, pourable glaze. Dip cooled doughnuts into glaze and place onto a cooling rack with a tray placed underneath to catch stray drips of glaze. Decorate with raspberries and orange zest. These doughnuts are best eaten on the day they’re made.