Pucker up !

These sherbet-dusted doughnuts are like the sweetest kiss, they’ll make your lips tingle all over

You will need :

120ml milk

120ml water

115gm unsalted butter

1 tablespoon sugar

½ teaspoon salt

150gm freshly milled @goodnessflour Rosella wheat Flour, available online at www.goodnessflour.com.au

3 large eggs

1 tablespoon grated lemon zest

20gm Squirrel Gully Saffron and muntrie berry sherbet.

Method :

Preheat the oven to 180°C

In a medium sized saucepan, combine the milk, water, sugar, salt and lemon zest. Bring ingredients up to the boil over high heat. Stir occasionally with a wooden spoon to dissolve the sugar and help melt the butter. Once the mixture is boiling and the butter begins to foam, add all the flour in one motion. Stir the flour mix vigorously over high heat until a rough dough is formed. Reduce the heat to medium. Continue to stir the dough for a further 3 minutes or until the mix appears smooth.  

Transfer the dough to a mixing bowl and allow it to cool to 40°C

In a bench top mixer, use a paddle attachment to gently mix the dough on low speed for 1 minute. Increase the speed to medium. While the paddle is rotating, add eggs one at a time, allowing each egg to be absorbed by the mix. Continue to beat for a further 2 minutes. The dough is ready when it begins to stick to the sides of the bowl.

Spoon the mixture into a piping bag with a star shaped nozzle at its tip.

Pipe the mixture into love heart shapes on baking trays lined with greaseproof paper.

Bake for approx. 15 mins or until light and golden. Remove sweethearts from the oven and cool on a wire rack. Dust liberally with saffron and muntrie berry sherbet and serve with a peck on the cheek

NB : Rosella Sweetheart doughnuts can be stored in an air tight container for up to 3 days