I just spent a couple hundred dollars renewing my blog domain and webhosting and I figured I should have at least one post so that I am not wasting my money on maintaining this blog. I’m just not very adept at maintaining an online presence – I struggle sometimes to even post regularly on instagram and refuse to go on snapchat because I don’t quite like the idea of oversharing every moment of my life, real or posed.
For those of you who still visit the blog (if there’s any of you left), here is a brief update on my life so far. I moved from Singapore to Sydney in September 2014, did the basic Le Cordon Bleu patisserie course (and did not continue on to intermediate or superior because no $$ and I have no guts yet to pursue pastry full time). I also had my marriage reception (like finally), and went for my long-awaited honeymoon to the United States this year. In between, I also managed to squeeze in two trips (a year apart) to Tokyo, and then to Osaka and Kyoto. Having done all this travelling and pastry-studying, I obviously became flat out broke and had to start working in my usual job to bring back the dough. Again, time has flown – I have worked full time in Sydney for a full year, switched companies and life’s been peachy.
I have been encouraged by orders I have been getting in Sydney purely through word of mouth, and I am hoping that one day this side business will bloom into something bigger, once I gather the courage (and money) to take the next plunge. My growth has not been as quick as others, and my orders have not come in as quickly as I liked, but I have come a long way, and my skills have definitely improved over the years.
The problem with starting a new post after not having done so for a long time is writers’ block, and the fact that I seldom use my DSLR camera now, and am fearful that the photographs are not up to scratch. However, I have told myself that this is my blog to do as I want to (photographs aside), and I really do need an electronic archiving system for my burgeoning recipe books, which are really just scraps of paper bundled together.
So, for my comeback recipe post, I have decided on some cake donuts. I have always loved donuts – I love them in all forms really – the fried ones sprinkled with sugar or the Asian savoury ones (you tiao or crullers). I used to eat the ones sprinkled with sugar every weekend when my family and I went to buy kuih (Malay cakes) for Sunday tea, and I would buy donuts from the Malay lady or from this Asian guy who would sell the fluffiest fried braided donuts. Only in recent years have I eaten glazed or iced donuts (aka Western donuts), and cake donuts for that matter. Cake donuts to me are really just cakes in donut shape, and not really donuts (which to my definition should be fried and yeasted) but hey, when craving hits, cake donuts kinda hit the spot too.
- 120g all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- 35g sugar (can add up to 60g sugar as 35g may not be sweet enough depending on how sweet your yogurt is)
- 60g milk
- 80g strawberry yogurt
- 20g vegetable oil (or melted butter)
- 20g maple syrup
- 5g strawberry liquer (or vanilla extract)
- In a bowl, sift all purpose flour together with baking powder and salt.
- In another mixing bowl, whisk together the egg, sugar, milk, yogurt, oil, maple syrup and any other flavouring (in this case, strawberry liquer).
- Pour the dry ingredients into the wet ingredients and give it a quick whisk until everything is blended. Do not overmix.
- Lightly oil the donut pan. Spoon or pipe the mixture into the pan, making sure not to overfill more than three quarters as this will 'close the donut hole'.
- Bake the donuts at 170 degrees for about 8-12 minutes, or until light golden. Cool on a rack before removing the donuts from the pan.
- Cool the donuts for at least an hour before decorating. Here, I have simply used white chocolate buttons, melted them into temper and added some red oil based colouring. Dip the donuts into the tempered chocolate and add toppings before the chocolate has set.
Taste: I used a very intense and sweet strawberry yogurt, which gave the donuts a strong strawberry flavour. 35g sugar was barely sweet enough and I would not recommend using any less. If you want to use strawberry puree instead, substitute part of the milk with 30g strawberry puree.
Texture: Tastes just like a cupcake but in donut form!
Storage: This keeps very well (uniced or unfrosted or without chocolate) in the fridge for 1-2 weeks. Once you have decorated it, I would recommend eating in a few days.
Would I make this again?: Definitely!