The worst thing about this lock down, is that it has made me LAZY. Wow, never thought I would say that. My eating habits are shameful, my food planning has ceased to exist and the weight just keeps growing from every soft part of my body.
I blame Mr D. just with the press of a button, sweet treats and Spur steaks are a weekly special, especially on those days that my parents fast. I would be a devil if I were to cook meat just for me. So I order juicy steaks, covered in sauce, I used to be a t-bone steak lover, but Rags took me to Spur once and told me that best cut of meat is the lazy aged and since then, I have only been eating lazy aged rumps. No wonder my rump is lazy and looks aged. I kill myself with my lame jokes sometimes.
Every morning as soon as I open my eyes, my parents always ask me, what’s on the menu. The only thing they seemed to be worried about is what sweet delicious treat is going to be served come 3 o’clock tea time.
Most times I get away with biscuits, but the other day. I had a craving for sinking my teeth into an oiled fried glazed doughnut. I tried buying one from Spar, but two things. They are as oily as a vetkoek and secondly they contain eggs. Which is a real shame, because my mother would be left out, and boy does she hate being left out.
While paging through Donna Hay’s baking book, I came across a recipe for miso glazed doughnuts and seeing as I already had miso fermenting in the fridge, I knew that this recipe had my name all over it.
As we are all well aware of my love hate relationship with yeast, but at least the bread machine came in handy and for a change, my dough doubled in size and didn’t just shrink for no apparent reason.
I was actually shocked out of my socks, when both of my parents loved the miso glaze. Who knew 6 month old fermented mushrooms would be a hit with the fussy eaters that I have created.
I loved it, and there was no left overs. It is always a good thing when there are no left overs. Making my parents eat left overs is like trying to feed a child broccoli, they are stubborn and will always hint, what else you making, what else you got, nothing else, don’t they know that everything tastes better the next day???
The original recipe contained egg yolks but I substituted it with a vegan egg yolks.
- ¾ x cup lukewarm milk.
- 3 x tsp yeast.
- ¼ x cup castor sugar.
- 2 x cups cake flour
- 2 x egg yolks.
- 25g x butter, room temperature.
- Oil for deep frying.
- Black sesame seeds to garnish.
Ingredients for the glaze:
- 2 x cups icing sugar, sifted.
- 30g x butter, melted.
- ¼ x cup boiling water.
- 1 x tbsp. miso paste.
- In a bowl, place the milk, yeast, 1 tbsp castor sugar in a bowl.
- Mix to combine.
- Cover the bowl for 15 minutes allowing the yeast to ferment.
- Place the remaining ingredients into a bread machine, add the yeast mixture.
- Set the machine to dough option and leave for 90 minutes.
- Turn out onto a floured surface.
- Using a rolling pin, roll out the dough to a 1cm thickness.
- Using a cookie cutter out rounds.
- Using a smaller cookie cutter cut out the centers.
- Place the doughnuts on a floured baking tray and loosely cover with cling wrap for 30 – 45 minutes or until doubled in size.
- Deep fry the doughnuts in batches till lightly golden.
- Using a slotted spoon, remove from the oil and drain on kitchen towel.
- To make the miso glaze, whisk together all the glaze ingredients;
- Dip the doughnut into the glaze mixtures, shaking off the excess.
- Generously sprinkle the top of the doughnuts with the black sesame seeds.
- Allow the glaze to set before serving.