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