prep
15 minutes
cook
15 minutes
difficulty
Easy
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- ½ cup pecans, finely chopped
- ½ cup brown sugar
- ½ tsp ground cinnamon
- 40 g chilled butter, cut into a small dice
- 1¾ cups self-raising flour
- ¼ cup raw sugar
- 1 tsp mixed spice
- 1 free-range egg, lightly beaten
- extra, 125 g butter, melted
- ½ cup buttermilk
- ½ cup icing sugar
- 1 tbsp freshly squeezed lemon juice
Instructions
Preheat the oven to 180˚C (360˚F). Combine the pecans, brown sugar, cinnamon and butter in a mixing bowl and rub together with your fingertips to make the pecan crumble.
Sprinkle approximately 1 teaspoon of the crumble mixture into the base of the greased doughnut moulds.
Combine flour, sugar and mixed spice in a bowl.
Combine the egg, extra butter and buttermilk in a jug and gently fold into the dry ingredients, do not over mix, a few small lumps are ok. Carefully spoon into a large piping bag fitted with a large plain nozzle.
Pipe the batter into each doughnut mould until ⅔ full. Bake in the oven for 10-15 minutes or until cooked when tested.
Place the icing sugar into a small mixing bowl, add the lemon juice and mix until smooth. It should be the consistency of pouring cream. If needed add more icing sugar or lemon juice to get it to the right consistency.
Once cooked remove the doughnuts from the oven and allow to cool for a few minutes before turning out. Turn the doughnuts over so the crumble is on the top and drizzle while warm with the lemon glaze.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
