Ingredients
| FOR THE BREAD | |
| 2 cups flour | |
| 1 tablespoon baking powder | |
| ½ teaspoon salt | |
| 2 teaspoons sugar | |
| ⅔ - ¾ cup lukewarm milk | |
| 50g butter, melted oil for frying (I used sunflower oil) | |
| FOR THE PASSIONFRUIT HONEY SYRUP | |
| ¼ cup runny honey (I used J. Friend & Co’s beechwood honeydew) | |
| 2 tablespoons water | |
| ½ cup passionfruit pulp (approximately 4 passionfruit) | |
| squeeze of lemon juice | |
| TO SERVE | |
| mascarpone icing sugar for dusting |
Fry breads are one of the simplest of breads and are found worldwide, from the youtiao of China, bannock of Scotland, or sopadillas of Mexico and South America. Some may be yeasted or include a raising agent, but they all use basic ingredients and are prepared with a minimum of fuss. This recipe is based on a fairly standard ratio for fry breads, but enriched with a little extra butter. Here I’ve made them into doughnuts with simple passionfruit and honey syrup. I used a delicate beechwood honey for the syrup and frozen passionfruit pulp, but do use fresh passionfruit if available. Each passionfruit has approximately 2 tablespoons pulp. These are best eaten on the day they are made.
Instructions
| 1. | FOR THE BREAD |
| 2. | In a bowl combine the flour, baking powder, salt and sugar. |
| 3. | Add the milk and butter to the bowl and mix until a dough forms, then knead for 1-2 minutes to make a smooth dough. |
| 4. | Cover the dough with a clean tea towel and let it sit for 30 minutes. |
| 5. | Divide the dough into 4 pieces, then lightly roll out into a 2.5cm-thick sausage shape. |
| 6. | Cut into rounds (you should aim for approximately 7-8 pieces for each quarter). Repeat for the remaining dough. |
| 7. | Heat a deep fryer to 180°C (you can also shallow fry by adding 1cm of oil to a frying pan and following the instructions for the deep frying). |
| 8. | In batches add the dough to the hot oil, cook for 2-3 minutes, then turn each doughnut over to finish cooking. |
| 9. | Drain well on paper towels. Serve while still warm. |
| 10. | FOR THE PASSIONFRUIT HONEY SYRUP |
| 11. | Heat the honey and water gently until combined, then remove from heat, add the passionfruit and add a squeeze of lemon to taste. |
| 12. | Can be served either warm or cold. |
| 13. | TO SERVE |
| 14. | Smear a spoonful of mascarpone on each plate, add the hot doughnuts, dust with icing sugar and drizzle over some of the passionfruit syrup. |
Recipes & Food Styling Ginny Grant / Photography Aaron Mclean / Styling Fiona Lascelles
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