Sweet Corn Doughnuts

Sweet Corn Donuts far the most decadent recipe in my book. Even still, knowing they also have vegetables and wholegrains in every bite will make you feel better about enjoying a taste of pure indulgence.

INGREDIENTS Makes 12

  • 20g butter

  • 200 g corn  

  • 1 tsp vanilla extract

  • 2 teaspoons instant dried yeast

  • 1 tablespoon caster sugar

  • 3/4 cup (110 g) wholemeal plain flour

  • 3/4 cup (80 g) almond meal

  • 1/4 teaspoon sea salt

  • 1 egg

  • 4 tablespoons milk, such as plant-based milk 

  • neutral-flavoured oil, such as rice bran, for deep-frying

  • icing (confectioners’) sugar, for dusting

 

Brown butter maple glaze

  • 25 g (1 oz) butter

  • 4 tablespoons maple syrup

  • a large pinch of sea salt

METHOD

  1. Heat the butter in a saucepan over medium heat. Add 120 g of the corn, vanilla extract and 3–4 tablespoons water and cover with a lid. Cook for 3–5 minutes, or until the kernels have softened and are warmed through. If using fresh corn, add 3 extra tablespoons water to the pan; if using frozen kernels, you may not need to add any extra water at this point, as they contain more water to begin with. Using a stick blender, purée the mixture until smooth. Set aside. 

  2. Place the yeast in a small bowl with 1/2 teaspoon of sugar and 3 tablespoons lukewarm water. Stir to combine, then set aside for 5 minutes, or until the mixture develops bubbles.

  3. Combine the sugar in a large bowl with the flour, almond meal and salt. Make a well in the centre.

  4. Lightly beat the egg in a large jug, then whisk in the milk, creamed corn and remaining corn kernels to combine.

  5. Pour the corn mixture into the well in the dry ingredients, along with the yeast mixture, and start to mix from the centre of the bowl, incorporating the flour mixture.

  6. Set aside to prove in a warm draught-free place for 1 hour, or until doubled in size.

  7. Pour enough oil into a large saucepan to come one-third of the way up the side. Heat the oil to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds.

  8. Using two dessert spoons, scoop up some dough with one spoon, then use the second spoon to carefully scrape off the mixture in a ball, into the oil. Cook the doughnuts in batches for 4 minutes, or until golden and cooked through, turning regularly. Remove with a slotted spoon and drain well on paper towel.

  9. Meanwhile, to make the glaze, brown the butter in a small saucepan until it is golden brown and has a nutty aroma, swirling the pan. Add the maple syrup and salt and stir to combine. Transfer to a large bowl.

  10. Add the drained doughnuts to the bowl with the glaze and toss until well coated, then sift some icing sugar over the top. The doughnuts are best served warm.

top tip: 

It’s best not to overcrowd the pan when cooking the doughnuts to avoid reducing the temperature too much as the mixture will soak up the oil