Great for entertaining, Michael Bonacini shows us how to make yummy mini donuts with fresh summer strawberries.
Donuts
Ingredients:
2 cups all purpose flour
13 gram packet of dry active yeast
1 cup of scalded milk
2 eggs
3 tbsp of butter, cold
1 cup sugar
1 tbsp ground cinnamon
For tossing:
1 cup confectioners’ sugar
2 tbsp of cinnamon
Method:
Dissolve yeast in warm milk.
Mix all the ingredients; expect the butter, at low speed with a dough hook until mixed thoroughly.
Next, add the butter and continue mixing at low speed until it forms a smooth dough.
Wrap the dough in a bowl and allow to proof overnight in the refrigerator.
The following day, roll out the dough to approximately 2 centimeters thick and cut out 3-4 centimetres rounds, using a handful of flour.
Deep fry the rounds at 325° until golden brown, in vegetable oil 4 inches deep.
Make sure they are completely submerged for even colour and rotate throughout the process.
Lastly, remove from the fryer in to a bowl with sugar and cinnamon and toss.
Maple-Stewed Strawberries
Ingredients:
2 cups picked and washed Ontario strawberries
4 tbsp maple syrup
1/4 lemon, juice
½ cup water
1 tsp corn starch slurry
Method:
Cut the strawberries in half.
In saucepan over medium to high heat, place the water, maple syrup, lemon juice and bring to a boil. Next, add the strawberries and allow to come to gentle simmer, cook for 2-3 minutes.
Next, carefully remove the strawberries, and then allow the juice to come back to a boil, thicken slightly using the corn starch slurry, then pour the hot syrup back over the strawberries and allow to cool.
Courtesy Michael Bonacini http://www.oliverbonacini.com