Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 32

Recipes continued
Buttermilk Donuts
2 teaspoons dry yeast
1 ¼ cups buttermilk, warmed
¼ cup caster sugar
4 cups plain flour
1 teaspoon salt
¼ cup light olive oil
2 eggs, lightly beaten
1.In a small bowl, whisk the yeast into the
warmed buttermilk with 1 tablespoon of
the sugar. Mix well and stand in a warm
place for 10 minutes or until the mixture
begins to froth.
2.Place the remaining sugar, flour and salt
into a large bowl. Make a well in the
centre and stir through oil, eggs and yeast
mixture. Mix until a soft dough forms.
3.Place mixture onto a floured surface and
knead for about 10 minutes or until dough
is smooth and elastic.
4.Place dough in a bowl. Cover and stand in
a warm place for about 40 minutes or until
dough has doubled in size.
5.Turn dough onto a lightly floured surface
and knead again for about 5 minutes or
until smooth and elastic. Roll dough out to
about 1 ½ cm thick. Use a 9cm cutter to
cut rounds and a 3cm cutter to cut holes
from the centre. Place donuts onto a tray
lined with baking paper and cover with
plastic wrap. Stand in a warm place for
about 40 minutes.
6.Using the Deep Fry function heat oil to
170ºC. Cook donuts in batches, turning
once during cooking, until golden in colour.
7.Drain donuts on absorbent paper. While
hot, toss in cinnamon sugar.
Tip: To make your own cinnamon sugar,
combine 1 cup caster sugar with 2 teaspoons
ground cinnamon.
30
Makes: approx. 15
Tip: Don't forget to cook the 'donut holes' for
extra mini-treats.
Prawn Cutlets
1kg medium green king prawns, peeled,
deveined, tails intact
¾ cup plain flour
Salt and pepper, to taste
1 cup panko bread crumbs
2 eggs, lightly whisked
1.Wash prawns and pat dry with paper towel.
2.Use a small, sharp knife to cut a slit along
the back of each prawn (don't cut all the
way through). Open and flatten gently.
3.Place the flour in a bowl and season with
salt and pepper. Place the breadcrumbs
and eggs in 2 separate bowls.
4.Toss the prawns in flour and shake off any
excess. Dip one prawn at a time into the
egg then the breadcrumbs. Press firmly to
coat.
5.Heat oil to 190°C. Cook prawns in batches
until golden.
6.Drain on absorbent paper towel. Serve with
lemon wedges and tartare sauce.