For the donuts
| 1 | Large egg |
| 2 cups | Flour (Main) |
| 2 Tbsp | Sugar |
| 4 ½ tsp | Baking powder |
| ½ tsp | Salt |
| ¼ cup | Melted butter |
| ⅓ cup | Plums, chopped, and their juice; I used omega plums (Main) |
| 1 Ltr | Vegetable oil, for frying |
For the glaze
| ¼ cup | White chocolate, chopped |
| 1 cup | Icing sugar |
| 3 Tbsp | Milk |
| 1 tsp | Vanilla extract |
| 1 sprinkle | Freeze-dried plum powder, to garnish |
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Directions
- In a heavy-based saucepan, heat the oil (use a deep-frying thermometer if you have one) to about 170-180C.
- In a medium-sized bowl, whisk together the egg and the milk. In a separate bowl, sift the flour, sugar, baking powder, and salt. Make a well in the centre and add the milk mixture. Mix gently, then add the melted butter and the plums. Mix to combine.
- Carefully drop small spoonfuls of doughnut mixture into the dough. Be careful not to overfill the pan, as this will cause the temperature to drop.
- Using two spoons, flip the doughnuts to ensure their surface is cooked all over. Cook for about 2 minutes, until golden. Carefully remove, using a spoon, and set aside on a plate lined with paper towels.
- To make the glaze, melt the white chocolate, then add the milk and whisk together. Slowly whisk in the icing sugar, adding more icing sugar or milk if necessary to get a good consistency.
- When ready to serve, dip the doughnuts into the glaze, sprinkle with freeze-dried plum powder.
If you liked this recipe, try Delaney's
