We love a good doughnut, but these stunning floral doughnuts take the cake! Use edible flowers straight from your garden to garnish these.

Not sure which blooms to use? Here’s our list of edible flowers.

MAKES 8 // COOKING TIME 2 hours

INGREDIENTS
For the floral doughnuts
310 ml milk, lukewarm
2 tsp dry yeast
2 eggs
120 g butter, melted and cooled
50 g sugar
1 tsp salt
530 g cake flour
Vegetable oil, to deep-fry
For the royal icing
1 egg white
½ tsp lemon juice
200 g icing sugar, sifted
Sprinkles, to decorate
Edible flowers of your choice, to decorate

METHOD
For the floral doughnuts
1. In a bowl, combine milk and yeast. Let sit until the mixture is foamy, 5 minutes.
2. Using an electric beater, beat eggs, butter, sugar and salt into the mixture.
3. Mix in ½ of the flour until combined. Mix in the rest of the flour with a wooden spoon until the dough pulls away from the sides of the bowl. Add a little more flour, 2 tbsp at a time, if the dough is too wet.
4. Knead the dough until smooth, about 7–10 minutes.
5. Grease a bowl with a little oil. Transfer the dough to the bowl and cover. Let rise at room temperature until doubled in size.
6. Turn out the dough on to a well-floured surface and roll it out to 2 cm thick. Use two cookie cutters to cut out 8 doughnuts and make holes in them (the larger cutter should be about 10 cm and the smaller one about 3 cm), flouring the cutters as you go.
7. Arrange doughnuts on floured baking trays so there is plenty of room between them. Cover with a kitchen towel and let rise in a warm place until slightly puffed up and delicate, about 45 minutes
8. After about 30 minutes, place the oil in a heavy-bottomed pot over medium heat and heat it to 180°C.
9. Carefully add the doughnuts to the oil. When the undersides are deep golden, 45 seconds to 1 minute, use a slotted spoon to flip. Cook until golden all over. Adjust the heat as needed to keep the oil at the same temperature while you fry the whole batch.
10. Transfer to a wire rack to cool.
For the royal icing
1. Lightly whisk together the egg white and lemon juice. Gradually add the icing sugar, whisking until smooth.
2. Spread icing over each of the doughnuts. Decorate with sprinkles and flowers.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

This berry granola tart is another springtime favourite!

The post Celebrate spring with these pretty floral doughnuts appeared first on MyKitchen.

Something fresh and light for spring, this roasted tomato risotto is a delicious celebration of bountiful tomatoes paired with Galbani Fresh Mozzarella!

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
2 cups baby tomatoes
1 cup vine tomatoes
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 onion, finely chopped
2 garlic cloves, chopped
½ cups Arborio rice
½ cup dry white wine
50 g sachet tomato paste
1 cup tomato juice
4 cups chicken stock
1 tbsp butter
2 tbsp grated Parmesan
1 ball Galbani Fresh Mozzarella
Handful basil

METHOD
1. Preheat oven to 180°C.
2. Toss the baby and vine tomatoes with 1 tbsp of the oil and the salt and pepper. Roast for 15 minutes, until soft. Crush the baby tomatoes with a fork and set the vine tomatoes aside.
3. Heat the remaining oil in a pan over medium. Add the onion and garlic and fry for 5 minutes, until soft.
4. Add the rice and fry for 2-3 minutes, then pour over the wine. Cook, stirring continuously until it has all been absorbed, about 2 minutes.
5. Whisk together the tomato paste, tomato juice and ½ cup chicken stock. Add it to the rice and cook, stirring, until absorbed.
6. Add the rest of the stock, ¾ cup at a time, making sure it is all absorbed before adding the next batch, until the rice is al dente, about 25 minutes.
7. Stir in the crushed baby tomatoes, butter, and Parmesan. Grate ¼ of the mozzarella and mix in. Heat for 2 minutes, until melted.
8. To serve, tear the remaining mozzarella and use it to top the tomato risotto along with the fresh basil and roasted vine tomatoes.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za

For even more of this flavoursome goodness try this fresh tomato pasta with Galbani Fresh Mozzarella!

The post Roasted tomato risotto with Galbani Fresh Mozzarella appeared first on MyKitchen.