Forgive me, but I do want to use this space for some of my favorite recipes from those early days I started to write a food blog back in 2007. Let´s just ignore that 13 years passed since my first post. Crazy, crazy… So you are going to find here new and old stuff, and hope you are going to enjoy it. Anyway, ever since beetroot remained one of my most preferred vegetable to work with, it is still such a fascinating ingredient to work with, and I am never getting tired of it. Sweet or savory - does not matter. Yet, I have never dedicated a whole menu to it, at least not the grade I would like to. But before I totally lose track, get back to those nuts, doughnuts. I believe that beetroots and blood oranges are made for each other, so there was no question that I am going to serve these cute little beet donuts with blood orange curd. It turns into a real treat if you sprinkle it with some cardamom flavored icing sugar! A real delight!
Ingredients
for the beetroot donuts
500 g flour
20 g fresh yeast
50 g powder sugar
50 g butter
1 egg yolk
50 g beetroot
juice of 2 oranges
3 cardamom pods
2 tablespoons orange liqueur
1 pinch of salt
150 ml milk
150 ml beet juice
500 ml vegetable oil for frying
for the blood orange curd
100 g butter
100 g sugar
juice and zest of 1 lemon
juice and zest of 2 blood oranges
2 egg yolks
Peel and dice beetroot and cook until soft in orange juice together with the cardamom pods. Heat milk and beet juice until lukewarm and set about 2-3 tablespoons aside. Pour the rest of the milk-beet juice mixture over the yeast, 3 tablespoons flour and 1 tablespoon powder sugar and let it stand until the yeast swims on top. Meanwhile puree cooked beetroot with the rest of the milk-beet juice mixture. Add the rest of the flour, powder sugar, egg yolk, beet puree, liqueur and lukewarm melted butter to the yeast mixture. The dough is pretty soft, so take a wooden spoon and beat it for about 20 minutes until it is smooth, or leave the work for a machine. Let the dough rest until it doubles its size. Flour a working surface and flatten it with your hand, cut out any shape you like and let it stand for another 30 minutes, then deep fry in oil. Over a bain-marie melt butter with sugar, fruit juices and zest. As soon as the butter has melted whisk it together, add the egg yolks and whisk on the highest level for about 10 minutes until it thickens. Pour into jars and chill.
Hozzávalók
a cèklás fánkhoz
500 g liszt
20 g élesztő
50 g porcukor
50 g vaj
1 tojássárgája
50 g cékla
2 narancs leve
3 szem kardamom
2 evőkanál narancslikőr
1 csipet só
150 ml tej
150 ml céklalé
500 ml olaj a sütéshez
a vérnarancs curdhöz
100 g vaj
100 g cukor
1 citrom leve és héja
2 vérnarancs leve és héja
2 tojássárgája
Gőz felett tegyük fel olvadni a vajat, cukrot és a gyümölcsök levét, illetve héját. Amint elolvadt a vaj keverjük simára, majd adjuk hozzá a tojássárgájákat és verjük a legmagasabb fokozaton kb. 10 percig, vagy amíg elkezd sűrűsödni. Öntsük üvegbe és tegyük a hűtőbe.
