Chocolate
sprinkle doughnuts
A luscious shiny glaze and the crunch of
homemade sprinkles on top of a fluffy light doughnut, you won't be
able to stop at one - Mmmmmm
Makes
approximately 12.
• 3 teaspoons instant dry yeast
• 2 cups plain flour and a little extra for rolling
• 2 tablespoons caster sugar
• ¼ teaspoon salt
• 2/3 cup warm milk
• 2 eggs, at room temperature
• 60g unsalted butter, at room temperature, diced
• vegetable oil, for deep frying
• 1 quantity Dutch cocoa glaze
• 1 quantity Chocolate sprinkles
1. Place the yeast, flour, sugar and salt in the bowl of an electric mixer fitted
with a dough hook and gently mix to combine.
2. Add the milk and eggs and beat to form a soft dough. With the mixer
running drop in the butter, a few cubes at a time and beat until all of the
butter has been added and is well combined into the yeast dough. The dough will
be soft but should not be so sticky that you can’t roll it out.
3. Remove the dough from the mixer and place into a lightly oiled bowl,
cover with a clean tea towel and allow the dough to prove in a warm place for
45 minutes or until it has doubled in size. The dough can be allowed to stand
overnight in the refrigerator and you can make fresh doughnuts to order in the
morning! The refrigerator slows the proving process.
4. Turn the dough out onto a lightly floured bench and give it a gentle knead.
Roll out to 1 ½ cm thickness and cut approximately 12 rounds of dough with a
7cm cutter. Then using a 2cm cutter, cut the holes out of the doughnuts. Gently
reroll the excess and cut out more doughnuts. Place onto a tray lined with
baking paper, cover with a clean tea towel and set aside in a warm place for
45minutes or until they have doubled in size.
5. Heat the vegetable oil in a large open pot, I find a wok works well, to
180C. Carefully lower the doughnuts into the oil and fry for 2-3 minutes each
side until golden brown.
6. Using a slotted spoon lift the doughnuts from the hot oil, drain on
absorbent paper. Place onto a cake cooler lined with baking paper.
7. Once cool dip the doughnuts half way into the chocolate glaze and then
turn glaze side up and top with the Chocolate sprinkles.
8. Allow the glaze to set and then serve. These will keep for a day but
best eaten the day they are made.
Dutch cocoa glaze
• 2 cups sifted icing sugar
• ½ cup Dutch cocoa powder
• ¼ cup milk or water
• 1 teaspoon pure vanilla essence
1. Sift the icing sugar and cocoa into a mixing bowl; gradually add the
combined milk and vanilla essence. Beat well to a smooth consistency. Use as
required.
2. If the icing is allowed to stand for too long it may harden, add a little
more milk and beat again until smooth.
Chocolate sprinkles
the food dept. made chocolate flavoured sprinkles but you can make your own sprinkles in plain white and
colours to suit whatever it is your making. You will need to start at least 24
hours before you need to use them. If you’re concerned about
artificial colours try naturally colouring you own sprinkles with beetroot, spinach or
carrot juice.
• 1 cup royal icing mix (available at the supermarket or specialty cake decorating
stores)
• ¼ cup Dutch cocoa
• 1 teaspoon vanilla essence
• 1 tablespoon water
1. Sift the royal icing mixture and cocoa into a bowl.
2. Add the vanilla and then the water a little at a time until you reach a
piping consistency.
3. Place the icing mixture into a piping bag fitted with a plain, fine
nozzle.
4. Line a baking tray with paper, pipe lines of icing the length of the
tray. The easiest way to get them straight is to touch the icing nozzle onto
the baking paper, squeeze out the icing and then lift it up and along the
length of the tray, let the icing fall onto the tray in a straight line. Stop
squeezing at the end of the tray and the icing will fall away from the nozzle.
5. Allow to dry for 24 hours and then break into the required lengths,
short or long, whatever takes your fancy.
Honey bombolini with vanilla bean custard
These doughnuts
use a sweet yeast dough made with honey instead of sugar. The honey helps the
yeast to prove and gives them a delicious flavour. They are cut into small
rounds and once cooked they are rolled in icing sugar and then a slit is cut
on the side and filled with custard.
Makes
approximately 24.
• 3 teaspoons instant dry yeast
• 2 1/3 cups plain flour and a little extra for rolling
• ¼ teaspoon salt• 2 1/3 cups plain flour and a little extra for rolling
• 2 tablespoons honey
• ½ cup warm milk
• 2 eggs, at room temperature
• 60g unsalted butter, at room temperature, diced
• vegetable oil, for deep frying
• icing sugar for rolling
• 1 quantity Vanilla bean custard
1. Place the yeast, flour and salt in the bowl of an electric mixer fitted with
a dough hook and gently mix to combine.
2. Add the honey, milk and eggs and beat to form a soft dough. With the mixer running drop in the butter, a few cubes at a time and beat until all of the butter has been added and is well combined in the yeast dough. The dough will be soft but should not be so sticky that you can’t roll it out.
3. Remove the dough from the mixer and place in a lightly oiled bowl, cover
with a clean tea towel and allow the dough to prove in a warm place for 45
minutes or until it has doubled in size. The dough can be allowed to stand
overnight in the refrigerator and you can make fresh doughnuts to order in the
morning! The refrigerator slows the proving process.2. Add the honey, milk and eggs and beat to form a soft dough. With the mixer running drop in the butter, a few cubes at a time and beat until all of the butter has been added and is well combined in the yeast dough. The dough will be soft but should not be so sticky that you can’t roll it out.
4. Turn the dough out onto a lightly floured bench and give it a light
knead. Roll out to 1 ½ cm thickness and cut approximately 24 rounds of dough
with a 3 ½ cm cutter. Gently reroll the excess dough and cut out more
bombolini. Place onto a tray lined with baking paper and set aside in a warm
place for 45 minutes or until they have doubled in size.
5. Heat the vegetable oil in a large open pot, I find a wok works well for
deep frying and using a thermometer heat the oil to 180C (360F). Carefully
lower the bombolini into the oil and fry for 2-3 minutes each side until golden
brown.
6. Using a slotted spoon lift the bombolini from the hot oil and drain on
absorbent paper, toss in the icing sugar until well coated.
7. Cut a slit across the middle of each bombolini and pipe in some of the
vanilla bean custard. Sprinkle with extra icing sugar and serve. Best eaten on
the day they are made but they can be served the following day.
Vanilla bean
custard
• 1 cup milk
• 1 vanilla bean
pod, split
• 3 egg yolks
• 3 tablespoons
caster sugar
• 2 tablespoons
plain flour
• ½ cup double
cream
1. Place the milk
and vanilla pod in a medium saucepan over a low heat and bring to a simmer.
Combine the egg yolks, sugar and flour in a medium bowl and whisk until light
and creamy. Gradually drizzle in the hot milk while whisking the egg mixture.
Once all of the milk has been added to the egg yolks return to the saucepan
over a low heat and stir until the custard has thickened, 2-3 minutes.
2. Remove from the
heat and transfer for a medium bowl, cover the surface of the custard with
plastic wrap to prevent a skin from forming and cool. Once cold fold through
the double cream.
3. Spoon into a
piping bag fitted with a plain nozzle and use as required.
Rhubarb and vanilla jam berliners
Berliners are
pillowy soft doughnuts without a hole filled with a delicious sweet jam, custard
or cream. We have filled ours with Rhubarb and vanilla jam. Believed to have
originated in Germany there are many variations of this type of doughnut from around
the world. The best known is probably the American jelly doughnut or what Aussies call a jam doughnut.
Makes
approximately 10-12.
• 3 teaspoons instant dry yeast
• 2 cups plain flour and a little extra for rolling
• 2 tablespoons caster sugar
• ¼ teaspoon salt
• 2/3 cup warm milk
• 2 eggs, at room temperature
• 60g unsalted butter at room temperature, diced
• vegetable oil, for deep frying
• extra, caster sugar for rolling
• 1 cup Rhubarb and vanilla jam or you own favourite store bought jam
1. Place the yeast, flour, sugar and salt in the bowl of an electric mixer fitted
with a dough hook and gently mix to combine.
2. Add the milk and eggs and beat to form a soft dough. With the mixer
running drop in the butter, a few cubes at a time and beat until all of the
butter has been added and is well combined in the yeast dough. The dough should
be soft but not so sticky that you can’t roll it out.
3. Remove the dough from the mixer and place in a lightly oiled bowl, cover
with a clean tea towel and allow the dough to prove in a warm place for 45
minutes or until it has doubled in size. The dough can be allowed to stand
overnight in the refrigerator and you can make fresh doughnuts to order in the
morning! The refrigerator slows the proving process.
4. Turn the dough out onto a lightly floured bench and give it a light
knead. Roll out to 1 ½ cm thickness and cut rounds of dough with a 7cm cutter.
Gently reroll the dough and cut more berliners. Place on a tray lined with
baking paper and set aside in a warm place for 45 minutes or until they have
double in size.
5. Heat the vegetable oil in a large open pot, I find a wok works well for
deep frying and using a thermometer heat the oil to 180C (360F). Carefully
lower the doughnuts into the oil and fry for 2-3 minutes each side until golden
brown.
6. Using a slotted spoon lift the doughnuts from the hot oil , drain on
absorbent paper and toss in the extra caster sugar until well coated. Place
onto a cake rack lined with baking paper.
7. Using a narrow pointed knife cut a slit into the side of the doughnuts
to create a pocket for the jam. Warm the jam slightly in the microwave and
place into a piping bag with a plain nozzle and pipe into the slit in the side
of the doughnut. Serve warm.
Rhubarb and
vanilla jam
This recipe
uses jam sugar, which you can buy in the supermarket. It has the pectin, which
sets the jam, already added to the sugar. This ensure that the jam will set
every time even when you are using fruits low in pectin, like rhubarb. It also
means that the fruits are not cooked for a long time, making sure they keep
their vibrant colour and fresh fruity taste.
• 500g rhubarb,
trimmed and finely sliced
• ¼ cup water
• 2 x 125g punnet
raspberries
• vanilla bean,
scrape the seeds and reserve both
• 750g jam sugar
1. Place the
rhubarb and water in a large open pot and bring to a rapid simmer, cook for 5
minutes stirring occasionally to break up the rhubarb.
2. Once the
rhubarb is pulpy stir in the raspberries and give a quick wiz with a stick
blender to break them up. Stir through the jam sugar over a low heat until the
sugar has completely dissolved.
3. Increase to a
rapid boil and cook for 4 minutes or until the jam wrinkles when tested on the
back of the spoon. Using the jam setter ensures the jam will set every time.