Donut Holes

Foto: Mari Eriksson 
I have to confess that I always thought that making donuts would be way beyond my horizon but oh was I wrong. When I stumbled over this recipe I thought that I would give it a go because it sounded so easy and belive me if I can make these so can you. They turned out beautiful and the kids loved them. The only problem now is that they want me to do donuts everyday!

Donut Holes- Fried, No Yeast


Vegetable oil or canola oil for frying 
2 cups all-purpose flour  
3 Tbsp sugar 
1 Tbsp baking powder  
1 tsp salt 
5 Tbsp butter cold  
3/4 cups milk

For rolling

1/3 cup granulated sugar 
1 1/2 tsp ground cinnamon


  1. Combine flour, sugar, baking powder and salt and mix.
  2. Using a pastry cutter cut butter into your flour mixture until it resembles coarse crumbs.
  3. Add milk and mix until all ingredients are combined.
  4. Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable.
  5. Break off approximately 1 1/2 Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
  6. Fill a medium-sized saucepan 2-inches deep with your oil over medium-high heat. Use a candy thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature.
  7. Heat oil to 177 C (you will have to monitor the heat pretty regularly and may need to increase/decrease your stove temperature to keep it consistent).
  8. While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.
  9. Prepare two plates for your cooked donut holes by lining them generously with paper towels.
  10. Once oil has reached 177 C, very carefully fry your donut holes, about 4 at a time, carefully lower them into the oil with a slotted spoon to avoid the oil to splash.
  11. First fry only one donut hole and check how thoroughly it is cooked. After 3.5 minutes has passed, cut into it to check whether it is underdone, just right, or overdone, and then fry the rest of your donut holes accordingly. Fry donut holes for approximately 3.5 minutes, remove carefully with a slotted spoon, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.
  12. Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
  13. These donuts are best enjoyed strait away they don't keep for long.
Good luck!!

All the best


Honey wholemeal scones for Sunday breakfast

Foto: Mari Eriksson

Today is scones day. All my four boys (yes I am counting my husband) loves scones on Sundays for breakfast. And as I am the good housewife I make their wishes come true.

Honey wholemeal scones 


2 cups (300g) white self-raising flour
1 cup (160g) wholemeal self-raising flour 
1/2 tsp ground cinnamon 
20 g butter 
1/4 cup (60ml) honey 
1 cup (250ml) milk, approximately


  1. Preheat oven to 200°C (180°C fan-forced). Grease 19cm x 29cm rectangular slice pan. Sift dry ingredients into medium bowl, rub in butter, stir in honey and enough milk to mix to a soft, sticky dough.
  2. Turn dough onto floured surface, knead until smooth. Press dough out to 2cm thickness, cut into 5.5cm rounds, place into prepared pan.
  3. Bake about 20 minutes.

All the best


Raspberry upsidedowncake

Foto: Mari Eriksson

This gorgeous cake I made for our lovely French friends this summer and it was a hit. It is all I want in a cake moist and sweet with my favourite almond meal. I know I want to put it in everything I bake now but I cant help it I love that frangipani taste. I used fresh raspberries from the garden and lightly whipped cream on the side.Here is the recipe. Enjoy!

Raspberry upside-down

400g raspberries
200g caster sugar
150g butter
1 lemon
3 eggs
2tsp vanilla powder
200g flour
2tsp baking powder
100g almond meal

Preheat the oven to 175C .
1. line the baking pan with a sheet of baking paper and sprinkle some sugar on the bottom. Put an even layer of the raspberry on top of the sugar and then add another 2 tbsp of sugar over the berries. Save some berries for decorations.
2. Melt the butter in a saucepan.
3. Grate the peel of the lemon and squeezed out the lemon juice.
4. Separate the egg whites and the yolk. Beat the egg whites with the sugar.
5. Add flour,baking powder, lemon peel and juice to the egg mix.
6. Then add the melted butter.
7. Whisk the egg whites to a stiff then gently fold them in the batter.
8. Pour the batter over the raspberries. Bake in the middle of the oven for 45min. Serve upside down with raspberries on top and whipped cream on the side.

Chocolate cake with beetrots and heavenly glaze

 Photo: Mari Eriksson

I have been looking for the perfect moist and chocolaty recipe for a long time and now I gave up and invented this recipe with a few of my favourite ingredients. I LOVE almond meal in everything. For this recipe I made it myself I like that it gets a little coarser when you mix it yourself. I enjoy baking with vegetable because it adds that extra moist. This chocolate cake is a dream to chocolate lovers. The beets add moist and the almond meal a nutty texture wish I love. Almond meal you can buy or easily make yourself by mixing almonds in a blender.This cake is not super sweet but gives you a true chocolate experience.

 Serves 8-10 people

200 g butter
200 g dark 70% chocolate
250g raw beetroots
2 dl almond meal
2dl spelt flour
2 dl cream
3 egg
1½ dl white sugar
1 dl raw sugar
5 tbsp cacao
1 tsp vanilla sugar
pinch of salt

Chocolate glaze
100 g dark chocolate 70%
20 g butter
1dl cream

1. Put the oven on 200 C. Melt the butter in a pot and take of from the heat. Put the chopped chocolate and stir until melted . Add the almond meal, cacao and cream.
2. Peel the beets then grate them and add to the chocolate mix.
2. Separate the whites from the yolk and whip the whites until stiff .
3. Whip the egg yolks with the sugar and vanilla sugar until fluffy.
4. Gently stir in the egg yolks with the chocolate mix in a bigger bowl . Then carefully turn the whipped egg whites.
5. Pour the batter in a greased baking pan , 22–23 cm in diameter. Bake the cake in the lower part of the oven for 45–50 min.
6. For the glaze coarsely chop the chocolate and cut the butter in cubes. Heat the cream in a saucepan and take of the heat when it starts to boil. Add the chocolate and butter and stir until  it all melts. drizzle it offer the cooled cake.

Good luck!

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