In Australia, we sometimes like to imagine that we’re a bit like the Americans we see on TV. We want all of the stuff that they have. Save of course that everything over here is 100x more pricey, delivery fees are insane and we just don’t have all of the side-line foods that America seems to have (I’m looking at you Daiya, and all those other foods like Poptarts!) So when Krispy Kreme came, everyone was excited about having these USA-style doughnuts. Would we soon have giant, droopy pizza too? And this year, Krispy Kreme came to little old Perth.
Apparently we hit a record for most donuts purchased or something like that.
My partner recently tried one and feel instantly in love. While I sat in my garden yesterday, pottering with the tomatoes, he drove all 20 minutes to the shop just to get one. He said they gave him tingles. Unfortunately, these donuts aren’t vegan, and they often aren’t that fresh (although the Krispy Kremes in the city have usually sold out by 8am on any given weekday). Luckily, regular donuts straight from the kitchen are still incredibly delicious. This recipe is for 8 small donut ‘holes’, although you can easily use your cutter to shape.
- 25g Nuttelex
- ¼ cup mylk
- 1 TB oil
- 125g self-raising flour
- Pinch salt
- 25g caster sugar
- To make, melt the butter, oil and mylk together in a small pan. In a bowl, combine the flour, salt and sugar. Make a well and then pour in the melted mixture. Stir with a spoon until a dough forms. Form into balls and set aside.
- Heat oil in a pan or deep-fryer. I shallow-fried mine, hence the browning, but a deep fry would keep the colour a lot lighter. When the oil is very hot, carefully lower the babies in. Flip after a minute or two. Allow to cool on a paper-towel while you complete the rest.
- If making a glaze; microwave 2 TB Nuttelex + 1 cup icing sugar + 3 TB water. Once melted, dip the donuts to coat. We don’t have a microwave and so I just blobbed the cold mix on top! Ha.