4.15.2015

Rustic Donut Holes with Black Currant Glaze and Blooming Lilacs!





Once in a while I feel like making these little donuts.   This type of old fashion donuts are super easy to make and the kids love them.   

I was inspired to make purple glaze because there is a lilac tree right outside my kitchen window and it's in full bloom right now and it smells wonderful all around tree.  The weather in Seattle is still annoyingly gray and moody.  I used to love rain and even walking in the rain, when I lived in a rather tropical place. Nowadays it is just annoying.  It hits my skin and it's COLD. 

 Anyway, back to the donuts...  We have this bottle of cassis (black currant) syrup to make saft (juice).  The color was perfect for making the glaze.  I admit that the donuts are slightly caramelized (or burned!) as you can see in the photos, but I also used whole wheat flour this time.  So if you are worried about burning them like I did, maybe use white flour and not much sugar in it and keep your eyes on them! 

Enjoy whatever types of flowers are blooming in your neck of the woods!  Happy Spring! and good bye rain already!!





Recipe: a dozen small donuts


Donut Holes:

1 egg
2 tablespoons shortening
1/3 cup milk
1 tablespoon agave syrup/sugar
1 cup whole wheat flour
a few drops of vanilla extract
2 teaspoons baking powder
a good pinch of salt
3 cups canola/vegetable oil


Glaze:

1 cup conventional sugar
1 teaspoon black currant syrup

lilac blossoms or any blossom (optional)




In a medium bowl, combine egg, shortening, agave syrup and vanilla extract and whisk together well.  Shift the flour over the mixture and add baking powder and salt in another bowl.  Pour the wet mixture into the dry mixture and mix until soft dough forms.  

Heat oil in a deep frying pan or medium size pan up to 350 degrees.  Use a tea spoon and carefully drop the dough in the heated oil, 3 to 4 drops at a time.  Flip the doughnuts a couple of times and fry them for about 2 minutes until they are brown and float. (*Try to make one donut first to see if the temperature is right and if a donut is cooked all the way into the center.)

Shift the conventional sugar, add Cassis syrup (black currant) in and mix in a small bowl.  Dip the donut holes and place them on a tray. 

Sprinkle lilac blossoms over the donut holes to serve!

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