Fried KiwiBerry Doughnuts with Yeast Batter
Whole kiwiberries encased in a light yeast batter and deep-fried until golden, then tossed in caster sugar. The fruit softens as it cooks while the exterior develops a crispy, cake-like crust. A simple three-step process: whisk the batter, fry fruit-by-fruit, and coat with sugar.
Ingredients
- 1 punnets KiwiBerries, wholeblueberries1:1berry
similar size and texture
- 2 eggs
- 12 teaspoons superfine sugar
- 1 teaspoon vanilla extract
- 4 tbsp milk
- 1 ¼ cups flour, sifted
- 1 satchel dry yeastbaking powder1 teaspoon baking powderleavening
non-traditional texture, denser crumb
- caster sugar, for coating
- vegetable oil, for frying
Instructions
- 1
Lightly whisk eggs, superfine sugar, and vanilla extract in a large bowl.
- 2
Whisk in milk and yeast.
- 3
Whisk in sifted flour one third at a time.
- 4
Leave mixture to rest for 30 minutes.
- 5
Heat vegetable oil in a saucepan or deep fryer.
- 6
Test the heat with a small dollop of batter; it should sink then immediately rise to the surface and gently fry.
- 7
Coat a KiwiBerry in batter using two spoons and drop into hot oil.
- 8
Cook until golden brown and dough is completely cooked through.
- 9
Remove from oil and drain on paper towel.
- 10
Test your first one to confirm oil temperature is correct.
- 11
Repeat with remaining KiwiBerries and dough.
- 12
Toss in superfine sugar and serve.
Tips
Test oil temperature with a small piece of batter before committing KiwiBerries; correct temperature is critical for cooking through without over-browning.
Coat KiwiBerries individually in batter and fry one or two at a time to maintain oil temperature and prevent crowding.
Good to Know
Best served fresh; store covered at room temperature up to 4 hours.
Prepare batter up to 2 hours before resting period; fry just before serving for optimal texture.
Warm, tossed in caster sugar. Serve immediately.
Common Mistakes
Do not skip oil temperature testing to avoid uncooked interior with browned exterior.
Do not overcrowd the pan to avoid temperature drop and soggy results.
Do not add batter-coated berries before the rest period is complete to avoid dense, underproofed texture.
Substitutions
non-traditional texture, denser crumb