Malva Pudding Doughnuts
This recipe takes the sweet, apricot-infused, and spongy delight of traditional Malva Pudding and transforms it into a delectable doughnut. These doughnuts are deep-fried to golden perfection, then immediately soaked in a warm, buttery, and creamy Malva-inspired syrup, offering a unique and irresistible taste experience. It's a perfect blend of comfort food and a fun, innovative dessert.
Equipment
- Deep pot or Dutch oven (for frying)
- Candy thermometer or deep-fry thermometer
- Wire rack
- Doughnut cutter
Ingredients
For the Doughnuts:
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk
- ¼ cup granulated sugar
- Pinch of yeast
- 1 large egg
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 6 cups vegetable oil or canola oil
For the Malva Syrup:
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ cup granulated sugar
- 2 tablespoons apricot jam
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons hot water
Instructions
Step 1: Prepare the Dough (Associated Ingredients:
- Active dry yeast, warm milk, granulated sugar) In a large mixing bowl, combine ½ cup warm milk with a pinch of granulated sugar. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.½ cup warm milk, Pinch of yeast, ¼ cup granulated sugar
Step 2: Mix the Wet Ingredients (Associated Ingredients:
- Large egg, melted unsalted butter, vanilla extract, salt) Once the yeast is active, add 1 large egg, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and ½ teaspoon salt to the yeast mixture. Whisk everything together until well combined.2 ¼ teaspoons active dry yeast, 1 large egg, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, Pinch of salt
Step 3: Form the Dough (Associated Ingredients:
- All-purpose flour) Gradually add 2 ½ cups all-purpose flour to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.2 ½ cups all-purpose flour
- Step 4: First Rise Lightly grease the mixing bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 5: Cut the Doughnuts Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough to about ½ inch (1.2 cm) thickness. Using a doughnut cutter or two round cookie cutters (one larger for the doughnut, one smaller for the hole), cut out the doughnuts. Place the cut doughnuts and doughnut holes on a lightly floured baking sheet.
- Step 6: Second Rise Cover the doughnuts loosely with plastic wrap or a kitchen towel and let them rise again for another 30-45 minutes, or until visibly puffy.
Step 7: Prepare the Malva Syrup (Associated Ingredients:
- Heavy cream, unsalted butter, granulated sugar, apricot jam, vanilla extract, salt, hot water) While the doughnuts are undergoing their second rise, prepare the Malva syrup. In a small saucepan, combine ½ cup heavy cream, ¼ cup unsalted butter, ½ cup granulated sugar, 2 tablespoons apricot jam, 1 teaspoon vanilla extract, and a pinch of salt. Heat over medium-low heat, stirring constantly until the butter is melted and the sugar is dissolved. Stir in 2 tablespoons hot water and keep the syrup warm over very low heat.½ teaspoon salt, ½ cup heavy cream, ¼ cup unsalted butter, ½ cup granulated sugar, 2 tablespoons apricot jam, 1 teaspoon vanilla extract, 2 tablespoons hot water
- Step 8: Fry the Doughnuts (Associated Ingredients: Vegetable oil or canola oil) Heat 6 cups vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature. Carefully lower 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Use a slotted spoon to flip them. The doughnut holes will cook faster, about 30 seconds to 1 minute per side.6 cups vegetable oil or canola oil
- Step 9: Soak in Syrup Once golden brown, remove the doughnuts from the oil with a slotted spoon and immediately transfer them to the warm Malva syrup. Let them soak for about 30 seconds to 1 minute per side, turning them to ensure they are fully coated.
- Step 10: Drain and Serve Remove the syrupy doughnuts and place them on a wire rack set over a baking sheet to catch any excess syrup. Allow them to cool slightly before serving. These are best served warm.
Notes
- For an extra touch of Malva flavor, you can add a tiny pinch of bicarbonate of soda (baking soda) to the dough along with the flour, as Malva pudding traditionally uses it. However, for doughnuts, it's not strictly necessary for texture.
- Make sure your oil temperature is consistent. Too low, and the doughnuts will be greasy; too high, and they'll brown too quickly on the outside and be raw inside.
- Apricot jam is key for the authentic Malva flavor in the syrup. Don't skip it!
- These doughnuts are best enjoyed fresh, but leftovers can be gently reheated in the microwave for a few seconds.
Nutrition
Calories: 700kcal
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