Sunbeam Wok WW7500D Manual Do Utilizador
20
Recipes continued
Cinnamon Doughnuts
Makes: 14
Preparation: 20 minutes + proving time
Cooking: 10 minutes
Preparation: 20 minutes + proving time
Cooking: 10 minutes
2 teaspoons dry yeast
1 ¼ cups buttermilk or milk, warmed
¼ cup caster sugar
4 cups plain flour
1 teaspoon salt
¼ cup light olive oil
2 eggs, lightly beaten
Vegetable oil, for deep frying
Cinnamon sugar
1 cup caster sugar
2 teaspoons ground cinnamon
1 ¼ cups buttermilk or milk, warmed
¼ cup caster sugar
4 cups plain flour
1 teaspoon salt
¼ cup light olive oil
2 eggs, lightly beaten
Vegetable oil, for deep frying
Cinnamon sugar
1 cup caster sugar
2 teaspoons ground cinnamon
1. In a small bowl, whisk the yeast into the
warmed buttermilk with 1 tablespoon of
the sugar. Mix well and stand in a warm
place for 10 minutes or until the mixture
begins to bubble.
the sugar. Mix well and stand in a warm
place for 10 minutes or until the mixture
begins to bubble.
2. Sift the remaining sugar, flour and salt into
a large bowl. Make a well in the centre
and mix through the oil, eggs and yeast
mixture. Mix to a soft dough.
and mix through the oil, eggs and yeast
mixture. Mix to a soft dough.
3. Place mixture onto a lightly floured surface
and knead dough for about 10 minutes or
until dough is smooth and elastic.
until dough is smooth and elastic.
4. Place dough in a bowl; cover, and stand in
a warm place for about 40 minutes or until
dough has doubled in size.
dough has doubled in size.
5. Turn dough onto a lightly floured surface
and knead again for about 5 minutes or
until smooth and elastic. Roll dough out
to a 1 cm thickness for a thinner donut or
to a 1 ½ cm thickness for a thicker donut.
To cut doughnuts use either a doughnut
cutter or a 9cm cutter and a 3cm cutter.
Place doughtnuts onto a tray lined with
baking paper and cover with plastic
wrap, stand in a warm place for about 20
until smooth and elastic. Roll dough out
to a 1 cm thickness for a thinner donut or
to a 1 ½ cm thickness for a thicker donut.
To cut doughnuts use either a doughnut
cutter or a 9cm cutter and a 3cm cutter.
Place doughtnuts onto a tray lined with
baking paper and cover with plastic
wrap, stand in a warm place for about 20
minutes.
6. Heat oil in wok on setting 9-11.
Note: See tips on deep frying in a wok on
page 7.
7. Cook doughnuts, in batches, turning once
Note: See tips on deep frying in a wok on
page 7.
7. Cook doughnuts, in batches, turning once
during cooking, until golden in colour.
8. Drain doughnuts on paper towelling then
toss in cinnamon sugar mixture.
Tip: To make jam filled doughnuts, use a
7cm cutter only. Once fried, toss with caster
sugar only and pipe some sieved jam into the
centre of the doughnuts. Makes about 20.
7cm cutter only. Once fried, toss with caster
sugar only and pipe some sieved jam into the
centre of the doughnuts. Makes about 20.
Banana Fritters
Serves: 4
Preparation: 10 minutes
Cooking: 5 minutes
Preparation: 10 minutes
Cooking: 5 minutes
½ cup plain flour
¼ cup cornflour
2 teaspoons sugar
1 egg
¹/³ cup cold water
¼ cup cornflour
2 teaspoons sugar
1 egg
¹/³ cup cold water
4 medium bananas
Vegetable oil, for deep frying
Icing sugar for dusting
Ice cream, to serve
Vegetable oil, for deep frying
Icing sugar for dusting
Ice cream, to serve
1. Sift flours and sugar into a large bowl.
Make a well in the centre and whisk
through combined egg and water.
through combined egg and water.
2. Heat oil on setting 9-11 until hot.
Note: See tips on deep frying in a wok on
page 7.
3. Cut bananas in half lengthways. Dip
Note: See tips on deep frying in a wok on
page 7.
3. Cut bananas in half lengthways. Dip
halves, one at a time, into batter. Carefully
lower banana halves into oil in batches. Fry
for 1-2 minutes or until golden. Drain on
paper towelling.
lower banana halves into oil in batches. Fry
for 1-2 minutes or until golden. Drain on
paper towelling.
4. Serve fritters dusted with icing sugar and
serve with ice cream.