Damper doughnuts with marshmallows

Damper doughnuts with marshmallows

By
From
Ben's BBQ Bible
Serves
12
Photographer
Billy Law

This recipe was inspired by the television series The Great BBQ Challenge, in which aspiring grill masters were pitted against each other to vie for the title of Australian BBQ Champion.

During one of the challenges, the contestants had to make a recooked meal for a team of army training personnel. One of the recipes they came up with was doughnuts made from Damper, that great Aussie bush-cooking invention. With a little instruction from yours truly, their damper doughnuts turned out amazingly well.

These doughnuts are best served warm, with vanilla ice cream.

Ingredients

Quantity Ingredient
1 quantity Damper
12 Marshmallows

Syrup

Quantity Ingredient
1/2 cup shaved palm sugar or light brown sugar
2 limes, zested and juiced
125ml dark rum
500ml vegetable oil or sunflower oil

Method

  1. To make the doughnuts, form the damper dough into small balls, about the size of golf balls. Pat each ball out at and place a marshmallow in the centre. Fold the dough over and crimp the edges to seal the marshmallow inside. Allow to rest.
  2. To make the syrup, place the sugar, lime zest, juice and rum in a saucepan and bring to the boil. Reduce until you have a thin syrup, then set aside.
  3. Heat the oil in a wok over a medium heat, or on the side burner of your barbecue, until it reaches 170°C. You can test if it’s hot enough by dropping a small amount of dough into the oil — it should brown in about 10 seconds.
  4. Carefully place a few doughnuts at a time into the hot oil, and cook until golden and puffy. Allow to drain for a few minutes on paper towel, then place in the syrup so they soak it up.
  5. Serve the doughnuts straight away while they’re warm.
Course:
Dessert
Sweets
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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