You are all the mega sweetest, when I put up my last post I hesitated because I wasn't sure anyone would even care I'd been in a boat, or been hanging out with puppies but you all left such sweet comments I've decided to show you a little bit of what I did this week too!
I chowed down on a cup of this dark chocolate sorbet with Jaqueline, I could have eaten the entire tray, no joking here.
Hung out on one of my favourite London rooftops with one of my favourite people. Yeah, at sunset. Pretty sweet.
Attempted this coconut and cardamom ice cream. It so didn't work. It's currently a giant block of coconut ice in my freezer.
And I found this giant rosemary bush right by my house! Free fresh rosemary forevs? Oh thanks nature!
That's about it though...what a thrill. Hope you're still here, because now I can show you the FOOD. Apple cider in America is way different to the UK version. Ours is either cheap and super strong booze that you drink at the fair and then throw up on the rides, or nice and boozy for sunny days. But American apple cider is just juice! But super delicious concentrated juice with cinnamon and other goodies in. Here's a polaroid I took of my lovely friend Marie the first time I ever tried American apple cider.
Are you sick of the over-sharing yet? Sorry.
Yep, an appley scented donut with cinnamon sugar, all fried and cakey. These are fried in oil. I was super nervous to do it because I haven't got a deep fryer and a big pan of bubbling oil seems like something I shouldn't be allowed near with my seemingly endless talents for burning myself but I did it! And so can you! You should probably go to a different site now though if you're looking for healthy snacks, because healthy this ain't.
To make about 6-8 donuts (and loads of little donut holes) you'll need:
2 cups apple juice (if you're in America, you could use 1 cup of apple cider)
a cinnamon stick
4 tbsp soya margarine
1 cup sugar
4 cups plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/2 tsp salt
2 eggs worth of egg replacer*
1/2 cup soy milk
For the cinnamon sugar, it's just a mix of 1 cup of sugar to 1 1/2 tsp of cinnamon
A suitable frying oil. I used sunflower but I would have used peanut if I could have found it (I like the smell)
*I don't usually use this. You could definitely try making them without it, I'd usually use oil to replace an egg but it just wouldn't work to dip an oily batter into oil. If your egg replacer recommends using water to mix with it, leave it out because this is already a really wet mix.
If you're using apple juice, pour it into a pan with the cinnamon stick and turn the heat up. Leave it to boil until it's reduced by half so you've got 1 cup left.
In a bowl combine the marg and sugar until it's smooth, then add the reduced apple juice and soy milk and mix again. Sift in all the dry ingredients and mix until it all comes together. It's a really wet dough so don't worry if it looks sloppy.
Spread out some baking paper or a silicone baking tray and cover generously with flour.
Gently spread the batter out flat onto the tray with the back of a wooden spoon, try not to tear holes in it. Spread it until it's about 1/2 inch thick, then put into the freezer for 30 minutes.
Once it's been in the freezer for long enough, cover a board in more flour and find something to cut the donut shapes out. I haven't got a donut cutter so I used this mug and little glass. Cut the big circle, then move it carefully to the board, then cut out the hole and save it to make donut holes! yum.
When you make the donut holes, if they're too big they won't cook through to the centre so you could probably make two holes out of each part you cut out.
Those ones I cut in half after I took the picture, if yours are that big, split 'em. Put into the fridge for 30 minutes to firm up.
Here comes the scary part! If you've got a candy thermometer, you want to get the oil to 350F. If you haven't got one (I haven't) it takes a bit of messing about but it's totally doable. Pour it into the pan so it's about 3 inches deep and turn the heat up to about a medium high. Leave it to heat up and get a few little donut holes ready to test. When you think it's pretty hot, put a donut hole in and leave it for about 30 seconds, it should float to the top and go golden brown, turn it over for about another 20 seconds then remove from the oil.
Put it onto some kitchen towel, wait a minute for it to cool then split it open, if it's crunchy on the outside and soft and fluffy inside (and cooked right through) the oil should be fine to do the donuts.
Put them in gently, one or two at a time and cover a plate with a few layers of kitchen towel to soak up the oil. Cook the donuts for about 60 seconds on one side, then flip and give them another 40-60 seconds, until an even colour on both sides. remove from the oil, leave to cool for a minute or so, then press into the sugar (it helps if you put the sugar in a shallow, wide bowl.)
Do the donut holes a few at a time for about 30 seconds on each side and roll around to coat completely in the sugar. Don't worry if your donuts come out all oval or funny shapes, this isn't Krispy Kreme, they'll still taste good!
I sure do love these guys.
These are best eaten on the day you make them, if you going to keep them hanging around, store them in an airtight cake tin. But honestly, how could you?