Astrid from Paulchen's Food Blog is our host for this edition of Weekend Herb Blogging and once again I find myself with another in-season ingredient, fresh from the farmers' market - my favourite nut, Hazelnut.
These are roasted hazelnuts from Erica which is a small town in Gippsland, 165 kilometres (100 miles) east of Melbourne.
Nutritionally, Hazelnuts contain Vitamins A, B6, C, E and K - Vitamin E helps stop oxidation of polyunsaturated fats. You'll also find Betaine, Choline, Folate, Niacin, Pantothenic Acid, Riboflavin and Thiamine along with Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium and Zinc.
One interesting thing I read was that Australia imports more than 2000 tonnes of hazelnuts a year to meet the demand by Cadbury for their hazelnut chocolate blocks. I should consider myself lucky to have garnered these local ones!
The recipe I'm making today comes from a magazine I was reading while at the hairdresser - I managed to hurriedly scribble down the recipe but I'm not sure which magazine it came from. The original recipe is for walnuts so I have made a couple of minor changes since I'm using hazelnuts. Now, if you are on a diet, you may want to look away - I can't be held responsible ;)
Hazelnut Doughnuts with Chocolate Sauce
250 grams self-raising flour
¼ teaspoon baking powder
4 tablespoons caster sugar
50 grams roasted hazelnuts, crushed
50 grams melted butter
¼ teaspoon vanilla extract
5 tablespoons milk, approximate
extra caster sugar, for rolling
200 grams dark chocolate, roughly chopped.
50 grams cocoa
Make Chocolate Sauce:
Place the cream and milk in a small saucepan and bring slowly to the boil. Remove from heat and add the dark chocolate and cocoa and whisk until the chocolate has melted and the mixture has combined. Pour into a bowl and serve with hot doughnuts.
Make the doughnuts:
Sift the flour, baking powder and sugar into a bowl. Add the crushed hazelnuts and stir to ensure it's well mixed and the nuts are evenly distributed.
Stir the vanilla extract through the melted butter and add to the dry ingredients. Keep stirring and adding the milk, a tablespoon at a time until the mixture starts to come together. As all flours are different you may find you'll need to use more or less milk then listed.
Turn the dough out onto a lightly floured board and knead until it's glossy but no longer sticky. Roll out to about ½cm/0.2 inch thickness.
Use a cutter to stamp out into your desired shape. The photo above only shows about a third of the dough rolled out.
You can cook this in batches - store, covered in the fridge and make sure the dough comes back to room temperature before using it.
Cook the doughnuts:
Use a neutral oil to deep fry the doughnuts - I used canola. It's really important to make sure you fry at the correct temperature - too high and they will burn and not cook all the way through, too low and they will soak up the oil. I found that at around 150°C/300°F you'll get a good result. They will puff up as they cook, make sure you turn them in the oil so they are evenly browned and then drain them well on baking paper before tossing them through the caster sugar.
Serve them straight away with the warm chocolate sauce - just dunk and enjoy!
Tagged with Weekend Herb Blogging