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Donna Hay



we can’t wait to make {and eat} Donna Hay’s baked {not fried} sweet doughnuts

Donna Hay’s Strawberry Creaming Soda Doughnuts
½ cup (125ml) creaming soda
1 teaspoons vanilla bean paste
2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting
⅓ cup (75g) caster (superfine) sugar
2 teaspoons dried yeast
4 egg yolks
50g unsalted butter, softened
¼ cup (60ml) double (thick) cream
¼ cup (25g) crushed freeze-dried strawberries+
strawberry icing
1 cup (170g) frozen strawberries
½ cup (110g) caster (superfine) sugar
½ cup (125ml) water, plus 1 tablespoon extra boiling water
2½ cups (400g) icing (confectioner’s) sugar
30g unsalted butter, melted
Heat the creaming soda and vanilla in a small saucepan over medium heat until just warm. Place the flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined. Add the warm creaming soda and egg yolks and beat until just combined. Add the butter and cream and beat on medium speed for 6–8 minutes or until a smooth dough forms. Place the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1–1½ hours or until doubled in size.
Roll out the dough on a lightly floured work surface to 1½cm thick. Using an 8½cm round cookie cutter, cut out 6 rounds from the dough. Place on a baking tray lined with non-stick baking paper, allowing room to spread. Using a 4cm round cutter, cut the inside of each round and remove (see Cook’s tips). Set aside for 30 minutes or until risen.
Preheat oven to 180°C (350°F). Cook the doughnuts for 8–10 minutes or until golden and puffed. Allow to cool. To make the icing, place the strawberries, sugar and water in a small saucepan over high heat. Bring to a simmer and cook for 10 minutes or until thickened and syrupy. Using a hand-held stick blender, blend until smooth. Place the boiling water, icing sugar, melted butter and strawberry mixture in a bowl and mix until smooth. Dip the top halves of the doughnuts into the icing and sprinkle with the freeze-dried strawberries. Set aside for 5 minutes or until the icing has set before serving.
Makes 6.
Cook’s tips
+ Dust the cutters in flour before cutting the rounds to stop them sticking.
+ These doughnuts are best eaten on the day they are made.
+ The dough will be wet and sticky at first – try not to dust with too much flour. It will become easier to work with after proving.
+ You can re-roll any trimmings and holes to make extra doughnuts, the dough will just need to prove for a further 30 minutes before baking.

A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
You can find more delicious doughnut recipes and Autumn treats you’ll love + indulgent chocolate s’mores, a new take on pasta bake, noodle soups and simple weeknight dinners + you get a free donna hay tea towel {2 designs to collect} in the
NEW Fast, Fresh, Simple. DONNA HAY April/May 2016 issue
The issue in on sale now online, in newsagents and supermarkets + the digital edition is available on the App Store
+ stay tuned, we have another recipe to share with you this week – woot!
+ CLICK HERE for more of Donna’s recipes on bellaMUMMA


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