Fresh homemade doughnuts are impossible to resist. Try them with ice cream and this hot, delicious sweet fruit sauce.
Ingredients
- For the doughnuts
-
- 250g/9oz
strong white flour - 25g/1oz
caster sugar, plus 75g/2½oz for dusting - pinch
salt - 25g/1oz
butter, softened - 14g/½oz fast-action dried
yeast oil, for deep frying
- 250g/9oz
- For the sauce
-
- 75g/2½oz
caster sugar - 2 tbsp
brandy - 1
orange, juice only - ½ x 400g/12oz tin sliced
peaches, drained - 25g/1oz
flaked almonds - 25g/1oz
pistachio nuts - 100g/3½oz
raspberries - 500g/1lb 2oz vanilla
ice cream
- 75g/2½oz
Preparation method
-
For the doughnuts, place the flour, sugar, salt and butter into a bowl. Put the yeast into a jug and mix with 150ml/5fl oz of water until smooth, then pour into the flour mixture.
-
Mix well, then knead until a smooth dough is formed.
-
Set aside in a bowl, cover and rest for an hour until doubled in size.
-
When the dough has proved, heat the oil in a deep-fat fryer to 150C/300F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
-
Take golfball-sized pieces of the dough and roll into balls.
-
Carefully lower the dough balls into the hot oil in batches and deep fry for 3-4 minutes, or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
-
Roll in the reserved sugar.
-
For the sauce, heat a frying pan until hot, add the caster sugar and heat until it forms a caramel, swirling occasionally to combine the sugar with the melted sugar.
-
Add the brandy and flambé by setting light to the mixture. Let the flames flare up then die down. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the orange juice and swirl to combine.
-
Add the tinned peaches, flaked almonds, pistachio nuts and raspberries and heat through for two minutes only – you don’t want to let the raspberries break down.
-
To serve, place two scoops of ice cream in each of four bowls, add a few doughnuts then pour the sauce over the top.