Sandita’s Olive Oil Donuts
For the Donuts
46.7g unsalted good quality butter (I used Kerrygold)
26g Sizzle
240ml water
10g sea salt
20g sugar
9g vanilla
150g all purpose flour
3 eggs
1 egg yolk
Sizzle for frying
2 cups castor sugar or 1/2 cup honey
Supplies
Utensils
Piping bag
French tip
Fryer or deep heavy bottom pot
Scissors
For the Whipped Labneh and Grilled Peaches
2 cups labneh
5 tbsp honey or powdered sugar
3 firm peaches (each cut into 8 wedges, and tossed in Sizzle)
For the dressing
Juice of 1 Meyer lemon
2 tbsp brown sugar
2 tbsp Drizzle
Flesh of 2 finger limes
Pinch of salt
Pinch of black pepper
Instructions
Active Time: 25
Full Time: 35
To begin with the donuts, Add sugar to a medium mixing bowl and set aside.
Bring the butter, oil, water, sugar, vanilla and salt to a boil and immediately turn off.
Add flour and stir well, then leave to cool for 5 minutes.
Using a spatula, beat in eggs until you get a smooth paste (batter will begin to look separated but continue to mix and it will come together). Once cooled, scoop into a piping bag with a french tip.
Heat your fryer or a heavy bottom pot filled half-way with Sizzle to 375F.
Pipe in 3-4 inches of batter, using scissors to cut the batter. Fry up to 6 donuts at a time until golden and rotating to get an even color.
Drain donuts on a sheet pan lined with a paper towel and immediately toss in sugar bowl. If you are using honey, you can wait till all the donuts are fried to drizzle with honey at the end. Repeat with remaining batter.
For the Whipped Labneh and Grilled Peach side salad, whisk the labne and honey or powdered sugar together until fluffy, light and well combined.
Grill peaches in a cast iron pan or under the broiler until caramelized and charred. Leave to cool.
Combine dressing ingredients and mix well, before spooning over the peaches and topping with the whipped labne. Serve alongside the donuts.
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