Experience the Quality of Heilala Vanilla

What makes Heilala special? The freshness and quality sets Heilala Vanilla apart. Full trace-ability from the source plantations in Tonga, direct to the consumer’s pantry ensures no traders, unnecessary handling, and most importantly, quality. Establishing the Heilala Vanilla plantation in Vava’u and partnering with growers throughout Tonga has provided employment along with resources which has enabled running water, housing and facilities for education. Learn more at http://www.heilalavanilla.com/

Vanilla Sugar Donuts

Makes 6 standard donuts, and 8-10 small donut balls.

This recipe is made to specific American baking cup measurements.

Make buttermilk using full cream milk;

¼ cup plus 2 tbsp milk (2 fl oz plus 30 ml), warmed to room temperature

2 tbsp white vinegar. (30 ml)

2 tbsp butter (30g/1 oz)

¼ cup sugar (55g/2 oz)

1 small egg (50g)

1 tsp Heilala vanilla extract (5 ml)

2 cups (240g/8.5 oz plain flour)

½ tsp baking soda (3g/ 0.11oz)

¼ tsp salt

1 litre oil to deep fry (1 quart)

½ cup (112g/3.5 oz) Heilala Vanilla Sugar

    • Pour milk into a small bowl; add vinegar and leave to thicken.

In a small bowl, cream together the butter and sugar until smooth. Add egg and vanilla, cream until light.

Sift the dry ingredients together. Stir into the creamed sugar mixture, alternating with the buttermilk. You may need an extra tablespoon of milk to bind the mixture. The dough should be light and soft.

Tip onto a floured surface. Roll out to ¼ inch / 6mm thickness and leave to rest for 5 minutes.

Meanwhile, heat the oil up in a medium-sized saucepan. Watch carefully and don’t overheat. If using a deep fryer, heat to 370 degrees F

To cut out the donuts;

Use a donut cutter OR a large round cutter and small round cutter to cut out the donut shapes. Rest for 5 minutes.

Fry donuts 2 or 3 at a time into hot oil, cook for 30 seconds, then turn over and cook for a further 30 seconds. The donuts will cook quickly; the small donut balls may be ready in less than a minute. Drain briefly on absorbent paper, place into a bowl of vanilla sugar, toss to coat well.

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