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I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

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Roasted strawberry doughnuts with Tellicherry pepper

Roasted strawberry doughnuts with Tellicherry pepper

 

Summertime is nearing here in South Africa, and at a mighty fast rate I can say. And with summer there’s always a new wave of beautiful, ripe, juicy strawberries – just waiting to be made into something beautiful.

This time I thought that I’d make something special. The combination of doughnuts, strawberries, black pepper came to mind. Doesn’t that just sound wonderful?

I’ve been planning on making doughnuts for a while now, but never got around to it. It always seemed like a gruesome task, but honestly it’s quite easy. Make the dough, let it rise, cut out circles, fill them and fry. That’s it. And as a reward you get so many delicious fruity doughnuts.

I’ve been testing out quite a lot of recipes featuring black pepper (Tellicherry pepper to be exact) and I love the slight savoury spiciness that comes with it. It just lifts the entire dish! You can always substitute Tellicherry with your regular Malabar, but it’s definitely worth a buy.

 

Ingredients

For the dough:

500g white bread flour

10ml salt

15g fresh yeast

40g sugar

230ml plantbased lukewarm milk

30g vegan butter, melted and cooled

2 flax/chia eggs or 2 eggs

 

For the strawberries:

400g strawberries (if using frozen, defrost and then use the same way)

2 tbsp sugar

vanilla pod + seeds scraped out

a little bit of freshly ground Tellicherry black pepper

 

For coating:

80g castor sugar

Tellicherry pepper, generous amount

 

Recipe

Preheat oven to 180C. Chop the strawberries to small cubes (1-2 cm), mix with the sugar, Tellicherry pepper and vanilla and roast in the oven at until soft, about 10 minutes. Let cool.

To make the dough, dissolve the yeast in lukewarm milk. Add sugar, salt, butter, eggs and gradually add the flour until the dough is kneadable. Place the dough on a floured surface and knead smooth and elastic, about 8 -10 minutes. Place in a lightly oiled bowl, covered with plastic wrap and bulk ferment in a warm place until double in size. Knock down and roll out the pastry to about 6 mm thick, then cut out rounds with a pastry cutter. Place the roasted strawberry mixture on one piece of dough (make sure to squeeze out excess moisture, this will make the doughnuts explode), brush edges with a little bit of water and place another piece of dough on top, pressing and pinching the edges. Let the doughnuts proof for 10 minutes. Bring plantbased oil in a large pot or deep fat fryer to frying temperature, then fry the doughnuts one by one. Combine sugar and freshly ground Tellicherry pepper in a bowl, coat the doughnuts with the mixture straight after frying.

 

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