Cold winter days are here!
Warming soups like roasted cauliflower or pumpkin soup, slow-cooked meat braised down over a number of hours or rich lentil casseroles are the call of the moment.
But what about some sweet treats? ones that warm us up and make use feel like winter is actually not that bad.
Baked cheesecake, served still warm
Mulled wine pears served over a warm chocolate custard
Crumbles with so much sugar in them they pull your teeth out when you eat them hot!
Or doughnuts served still hot with a dipping of liquid caramel goodness!
This week, we have a recipe I have done in the past. However, I’ve changed it out a little bit to include a Miso caramel.
Sweet and Savory! Goodness.
Raisin Doughnuts w Miso Caramel
(serves 8)
Prep time: 45 mins
Cooking time: 5 mins
- 3 tbsp yeast
- 3 tbsp sugar
- 3 cups lukewarm milk
- 600g flour
- pinch salt
- 2 eggs, lightly beaten
- ½ cup raisins
- canola oil for deep frying
- 5 tbsp icing sugar, sifted
- 1 tsp cinnamon
Sprinkle yeast and sugar over milk and leave in a warm place for 10 minutes until frothy. Place four and salt in the bowl of an electric mixer, and begin to mix. Add egg and yeast mixture, then raisins. Mix until smooth and thick. Cover and leave bowl in a warm place for 30 minutes. Heat oil in a deep fryer to 190*C. Carefully place spoonfuls of mix into the hot oil. Doughnuts should float and spin, if not, turn them with spoon or tongs to ensure even cooking. Remove from oil when golden-brown, drain on absorbent paper. Mix together icing sugar and cinnamon and use this to dust cooked doughnuts. Serve hot with the Miso caramel
Miso Caramel
- 1 cup caster sugar
- 100g butter, cut into small cubes
- 150ml cream
- 1 tsp salt
- 1 tbsp Miso paste
Pour the sugar into a heavy pan and allow to meltdown over low heat. When melted, turn up the heat and allow to bubble until you achieve a nut-brown caramel colour. Carefully whisk in the butter a bit at a time. Now whisk in the cream and miso paste, return to the boil. Remove from the heat and allow to cool.