Doughnut forsake me…

Last weekend my dearest espoused quite unexpectedly got to the last six of a competition to win a trip to do the New York Marathon and we had a frenetic time trying to get as many people on the internet to ‘like’ our entry on Facebook. The most ‘likes’ got the trip. Sadly we ended up third with the winning entry being liked by more than twice ours.

But we did get over three hundred ‘real’ people to like ours and each one of them counts ten times more than people who have Facebook pages such as this—

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That’s right the name of the person who liked the winning entry is ——————-

He (or she) has several posts that read ————-______________————–

Anyway – the bitterness is behind us (aye right..) and it is time to reward the internet for showing us how wonderful some people can be. My special doughnut recipe from the USA —

To make these doughnuts you need the following:

a) The patience of a saint

b) 60 ml warm water mixed with 7g dried yeast and 1/2 tsp caster sugar (that says half a teaspoon!)

c) 35 g butter or margarine melted in 90 ml milk (in a pan will do)

d) 25 g caster sugar and pinch salt

e) 250 g plain flour

f) Deep fat fryer (175 C)

g) Sugar for coating

h) 12 hungry people

So you put the yeast and sugar and water together and let it become foamy (like this…)

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Well more foamy than this – about ten minutes in a warm place. In fact fill the sink with hot water (you’ll need it for all the dishes) and sit it on top. That worked for me.

Melt the butter in a pan with the milk and then dissolve in the sugar and salt. Throw that watery mix into the mixer with a dough hook on it. Start it turning slowly.

Then add some of the flour until it becomes smooth like wallpaper paste. Then add the rest and set it on slow until it comes off the sides and clumps on to the hook.

Plop it on to a flour surface – it will look like this (hopefully).

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Now knead it a bit more until it is smooth and soft. Put some oil on the surface of a bowl, drop in the ball of dough and cover with cling film. Leave it to double in size.

BEFORE

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AFTER

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No I didn’t just zoom in. I may have proved this a bit too long actually.

Take it out, knock the air out of it and roll it to about 1/2 inch thick. Cut out 12 doughnuts.

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..or 11.1 as I managed to get with my cutter. The spare middle is the cook’s treat!

Next you let them prove for an hour just where they are (go off and do the recycling like we did). When you come back heat your fryer to 175 C and give them 1 minute each side before dusting with sugar.

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See that proves it!

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One minute one side…

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…one on the other…

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…and dusted with sugar.

Try to leave for at least half an hour before munching.

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Don’t ever make doughnuts with self-raising flour because it is cheating and that is no way to behave whether you are cooking for friends or trying get friends to like you.

Did I just leak some bitterness again.

Sorry…

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Ghosts of New York in Kinloss

No web page for the Abbey Inn in Kinloss but it would be a shame if you couldn’t find it.

Here’s the map

https://www.google.co.uk/maps/place/Abbey+Inn,+Findhorn+Rd,+Kinloss,+Forres,+Moray+IV36+3TX/@57.6358232,-3.5710495,15z/data=!4m2!3m1!1s0x4885765455bf6c23:0x52334a1d6600bb35

Now you know my preoccupation with finding a great burger and since returning from the US I have struggled. I even tried remaking my own but British Beef just doesn’t seem to work for some reason. They use ‘chuck beef’ in the US, that’s from the neck I am told but I went to the butcher and asked for this and it still didn’t come out right.

Anyway I caught sight of a picture of a burger being served at this newly reopened pub where it seems ghosts enjoy a seat beside you when you are supping and dining.

http://www.ghostfinders.co.uk/abbey_inn.html

I didn’t sense any ungodly presence apart from the sound of Neil Diamond on the jukebox (‘shivers uncontrollably’) but I did for a fleeting moment have a throwback moment where I thought I was in New York again

photo 2(2)It did look great and it was very good indeed. Don’t get carried away though because I will break it down for you so you are not caught out.

The Onion Rings on top – excellent fresh battered and fried.

Brioche Bun – soft and buttery. Made it an easy munch.

Burger – processed or bought in I suspect. A bit rubbery although still one of the better ones I’ve had. They should just shove a bit of mince on here.

Fillings – packed with goodies. I had pulled pork and they added much juiciness to it. Very good indeed. Wife had cajun chicken burger (fresh) and very very nice.

Chips in a wee bag – frozen I suspect. Good quality ones though and tasted great soaked in vinegar out of the wee poke.

Coleslaw – bought in I am guessing although it said homemade. It was ok. Perhaps bought in mayonnaise if genuinely fresh.

Presentation – it looks great doesn’t it.

It was very quiet when we went in and it doesn’t deserve to be on a Saturday lunchtime. We had a very pleasant drive into Findhorn afterwards and that was a nice way to walk off the feast…

… and to get ‘Sweet Caroline’ out of my head.