So I picked up my new car yesterday and 3 hours later almost lost the front of it as a deer ran out in front of me.
Let’s just say I’m glad I was alert and don’t suffer from falling asleep at the wheel as it was a bit of a “OMFG” situation.
Anyway apart from that it’s all good. Still a bit sad about selling my old car, just so many memories…
I like my new car though, the sat nav flashes at you when you speed (which I never do of course…) it’s so funny! 🙂
Bit annoying for the closet Mariah Carey in me though as I can be singing along and the sat nav tells me to do something and it cuts the music off for a second.
If anyone could hear my singing they’d probably encourage the sat nav to talk constantly.
collection, but turns out it was lemon even though I prefer putting fresh lemon and orange in recipe. In fact that lemon extract I have? Never been opened.
- Ingredients for the doughnuts:
- 2 and ½ cups cake flour (or 2 and ½ cups plain flour with 5tbsp removed and replaced with cornflour)
- 1 cup + 2tbsp caster sugar
- 1 and ½tsp baking powder
- 2 eggs
- ¾ - 1 cup milk (I needed closer to 1 cup)
- 1 and ½tbsp vegetable oil
- Zest of 1 orange
- 4tsp freshly squeezed orange juice
- 1tsp vanilla extract
- Ingredients for the milk chocolate glaze:
- 10oz good quality milk chocolate (I used Green & Black's)
- 1 cup double cream
- 2tbsp golden syrup
- Preheat the oven to 160 degrees C/325F and spray a doughnut pan with PAM/bake easy spray (you can also grease them, but I find bake easy works the best). Unless you have 2 doughnut pans, you'll need to bake in batches.
- Place the flour, caster sugar and baking powder into a large bowl and mix briefly.
- Place the eggs, milk (3/4 cup first - add the rest slowly if required), vegetable oil, zest, orange juice and vanilla extract into a jug and beat with a fork until well combined.
- Pour the wet ingredients into the dry and mix together with a wooden spoon/rubber spatula until well combined. Don't be tempted to over mix though, once the batter is together it's time to stop mixing.
- Place half the doughnut batter into a piping bag and snip the end off. Pipe the batter into the doughnut holes, about ⅔ full.
- Place the doughnuts in the oven for 10-14 minutes until risen, very, very slightly coloured and an inserted skewer comes out clean.
- Leave to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. If you only have one doughnut pan, re grease it and pipe the remaining batter into the holes.
- Once completely cooled, it's time to make the glaze - break the chocolate up into a medium sized heatproof bowl.
- Place the double cream and golden syrup into a small saucepan and bring to the boil over a low-med heat. Stir occasionally. Once boiling, remove from the heat and pour over the chocolate in the heatproof bowl. Stir until you have a lovely smooth glaze.
- Place kitchen paper underneath your wire rack to catch spilt glaze and then dip each doughnut into the glaze before returning to your wire rack to set.
- Place a piece of clingfilm over the glaze, press the clingfilm onto the glaze to stop a skin from forming. Leave the doughnuts to dry for 1-2 hours before dipping the doughnuts into the glaze again. Return to wire rack to set again. The glaze does not set hard and will always be slightly sticky.
- Doughnuts will keep in an airtight container in the fridge for 2-3 days.
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