recipes

doughnut puffs with citrus syrup

• 50g butter
• 1 cup (250ml) water
• 1 cup (150g) plain (all-purpose) flour, sifted
• ¼ cup (55g) caster (superfine) sugar
• 4 eggs
• 1 teaspoon finely grated lemon rind
• vegetable oil, for frying

citrus syrup

• ½ cup (125ml) lemon juice
• ½ cup (125ml) water
• 1 cup (220g) caster (superfine) sugar
• 2 oranges, zested
• 4 lemons, zested

To make the citrus syrup, place the lemon juice, water, sugar, orange and lemon zests in a small saucepan over high heat and stir to dissolve the sugar. Bring to the boil and cook for 6–8 minutes or until thickened slightly. Set aside to cool.
Place the butter and water in a saucepan over high heat and bring to the boil. Add the flour, baking powder and sugar and beat with a wooden spoon until smooth. Reduce the heat to low and cook, stirring, until the mixture leaves the sides of the pan. Remove from the heat. Place the mixture in the bowl of an electric mixer. Gradually add the eggs, beating well after each addition. Add the lemon rind and beat well. Heat the oil in a large, deep saucepan over medium heat until hot. Cook teaspoonfuls of the dough, in batches, for 4–5 minutes or until golden and puffed. Drain on absorbent paper. Spoon over the citrus syrup to serve. Makes 45.