Have you heard the phrase “world famous in New Zealand”? It basically means that something is amazing and totally deserves to be world famous but New Zealand wants to make damn sure you know it came from the land of the long white cloud. L&P is one of those things. It totally deserves a star on the Hollywood Walk of Fame.
Broken down it’s Lemon and Paeroa.
The lemon is the flavour and Paeroa is the town that provided the mineral water for the drink.
It’s sweet and refreshing and lovely and tastes like summer in a can.
Unfortunately for New Zealand, we got to May 1st the weather decided winter was the order of the day. To combat this, I decided to take summer in a can and bake it into a doughnut. L&P have also recently teamed up with Griffin’s to make their own biscuit. Seeing how my husband can’t resist anything L&P flavoured…or anything fried or anything covered in chocolate. This seemed like the perfect recipe.
You may have seen people adding lemonade to their scone mix to get a really fluffy dough. This follows the same principle. The L&P make the dough fluffy and light. Think of it as a little pillow of heaven and you should get where I’m going with this.
If you’re not based in New Zealand and can’t get world famous in New Zealand products then feel free to substitute this with lemonade.
The weather is turning colder now but you can still successfully make dough rise. Start by warming your mixing bowl with hot water (wipe it well afterwards), let the dough rise in a closed oven (not turned on!) where there will be no draft and the dough will create its own warmth and finally make sure you give it a little more time to prove. Doughnuts do need to be fried so make sure you know how to fry safely at home and if you’re not confident then ask someone to help you. The lovely thing about this doughnut recipe is that it’s easy to make and it makes a decent amount so need to worry about there being too few.
Lately I’ve been finding blogging more and more difficult. Perhaps it’s as I get older and find other things to fill my time with (binge watching episodes of This is Us mainly) that I struggle to find the time to blog. I’ve been trying to get back into the swing of it but it’s tough. I always enjoy baking or cooking and photographing what I’ve made but finding the motivation can be challenging sometimes. I’m hoping that changes soon. In the mean time I’ll go over some old recipes and enough the photos from these L&P doughnuts. I happen to think these doughnuts turned out really well (both photo and taste wise).
Also, important note. I used a doughnut cutter that I picked up in the States but you can definitely just use a big and small round cookie cutter.
- 1 egg
- 1/4 C white sugar
- 1/4 C L&P (or lemonade)
- 1 C milk
- 7g fresh yeast or 1 TBsp dry yeast
- 2 tsp vanilla essence
- 3-4 C plain flour
- 150g cold butter, cubed
- Canola oil
- Chocolate Glaze
- 50g icing sugar
- 10g cocoa powder
- L&P biscuits
- Heat your milk until warm (not hot or you will kill the yeast. It simply has to be slightly warm to the touch) and add your yeast. If you're using dry yeast, allow it to activate. If you're using fresh yeast, dissolve it in the milk.
- In the bowl of an electric mixer (or a large mixing bowl if mixing by hand), combine the milk and yeast mixture, sugar, egg, vanilla essence and L&P.
- Add 2C of flour to the mixture and start to beat in the mixer with a dough hook or combine with a spoon.
- While the dough mixes, slowly add the butter, one cube at a time.
- Once you've added all the butter, add another cup of flour and continue to mix. The dough should be soft and sticky without being a soupy mess. Continue to add flour to the mixture until the desired consistency is reached (the second photo in this post).
- Turn the dough out onto a floured surface and knead for 10-15 minutes if kneading by hand. Otherwise allow the mixer to knead your dough for 5-10 minutes.
- Cover the dough in a large bowl and set aside to prove for 1 1/2 hours.
- Turn the dough out onto a floured surface, cover with flour and roll out to around 2cm thick.
- Using cookie cutters or a doughnut cutter, cut out as many doughnuts as possible. Pop them onto a baking tray covered in flour, cover and set aside to prove for half an hour.
- In a wok or large pot, heat around 1litre of canola oil. When the oil is hot, carefully place two or three doughnuts into the pot/wok at a time. Fry for 1 minutes on each side or until golden brown.
- Remove from the oil and drain on paper towel or a cooling rack.
- In a medium sized bowl, mix your icing sugar and cocoa powder together. Slowly add milk until a thick icing forms.
- Dip your doughnuts into the glaze and set on a cooling rack.
- Roughly chop L&P biscuits and top your glazed doughnuts.
Are there any snack combos you particularly love or anything unusual you’re known for creating?