Happy Monday everyone!
Today I don't think I have moved more than a few metres from my couch and with good reason, this past weekend I took part in the Cancer Council Relay for Life!
Basically it's continuous relay where you and your team (or a few crazy cats just power on solo!) move a baton around a 400m running track non-stop for 24 hours to raise money for cancer research. This was the third time I have done the relay and every year I come away with some amazing memories, not to mention a fair amount of crippling muscle soreness!
As an added bonus this year I the relay organisers included a marathon option where you got a nice, shiny medal if you personally ran or walked a marathon distance (42 kilometres). Not only did I get my lovely medal but I also managed to run a continuous half-marathon which I have never done before so thumbs up for personal achievements!
How is this fitness and exercise related to something like doughnuts you ask? Well in our team we divide up what food, equipment etc. each member will bring for the group and (surprise, surprise) I tend to be the bearer of sugary snacks!
One of the treats I decided to whip up this year was, you guessed it, Nutella-filled Doughnuts!
This is the same recipe I have used previously for my jam doughnuts and I love it! The dough itself is not too sugary and so with a sweet filling it balances out nicely without leaving you with that fuzzy-teeth feeling!
And lets face it, Nutella just makes everything better.
Nutella Doughnuts
Makes approx. 20 mini doughnuts
2 tsp active dry yeast
1 1/2 tbsp lukewarm water
1/2 cup lukewarm milk
2 tbsp caster sugar
50g butter, melted
2 1/4 cup plain flour
2 eggs
Vegetable oil, for deep frying
400g jar of Nutella
*Optional*
1/4 cup caster sugar
Combine the yeast with lukewarm milk and water (just make sure its not too hot or you will kill your yeast rather than activating it!) and 1 tbsp of the caster sugar and set aside in a warm spot for about 10 minutes or until bubbles appear on the surface.
In a separate bowl combine the butter, flour, eggs and remaining tablespoon of sugar and then add the activated yeast mixture. Combine with your hands to form a dough and gently knead on a floured bench top until smooth.
Place the dough in a well oiled bowl, cover with a damp tea towel and set aside in a warm place for at least 45 minutes or until the dough has doubled in size.
Knock back the dough (i.e. give it a good punch to knock the air out of it!) and knead on a floured surface for 5 minutes or until the dough is smooth and elastic.
Roll the dough out to 1cm thick and use a circular cutter to cut out the doughnuts. For these doughnuts I used a 5cm cutter but for a more traditional size you can a 10cm cutter.
Put the doughnuts onto a baking tray lined with baking paper and leave in a warm spot for a further 30min to rise further.
In a large saucepan, add enough vegetable oil so that it is at least 5cm deep and heat the oil to 180 degrees Celsius. Add the doughnuts to the oil a few at a time and cook for about 1 minute each side or until golden brown. Remove to a plate covered with absorbent paper towel.
Whilst the doughnuts are still warm, dusted them in the extra caster sugar (this is an optional step though). When the doughnuts are cool pierce each with a skewer to make a small hole to pipe your filling into.
To make the Nutella pipeable, microwave it for 10 seconds and stir well (repeat if it is still to firm to pipe). Pour into a piping bag fitted with a small round tip and pipe into the doughnuts, using the skewered hole as an entry point.
And that's all folks!
A nice batch of doughnuts perfect for lunchbox treats, served with a mug of coffee or to feed a hungry relay team.
