Real Living Australia - April 2016

50

MINS +

PROVING

& CHILLING

DOUGHNUTS WITH

CHOCOLATE CREAM

Makes 24

Prep time 30 mins + 2 hrs

proving & chilling

Cooking time 20 mins

Equipment Measuring cup;

kitchen scales; sharp knife; 2 mixing

bowls & 1 heatproof bowl; spoon;

electric mixer with dough hook; cling

wrap; rolling pin; 8cm & 2cm-diameter

biscuit cutters; baking paper; baking

tray; small & medium saucepans;

whisk; piping bag; large saucepan

or deep fryer; kitchen thermometer;

slotted spoon; paper towels

1 sachet dried yeast

60ml warm water

370g plain flour

¼ cup caster sugar

150ml lukewarm milk

40g softened butter, plus extra

for greasing bowl

1 egg

1 tsp fine sea salt

Vegetable oil

4 Tim Tam biscuits,

crumbled roughly

Chocolate cream

250g milk chocolate,

chopped finely

200g sour cream

70ml pouring cream

Milk chocolate glaze

½ cup caster sugar

260g milk chocolate,

chopped finely

(^1) Prepare doughnuts Stir yeast
and warm water in bowl to combine.
Set aside for 5 to 7 mins until foamy.
(^2) Place flour, sugar, milk, butter,
egg, sea salt and yeast mixture in
electric mixer with dough hook and
mix for 4 to 5 mins until sticky dough
forms. Transfer to greased bowl
and cover with cling wrap. Stand
in a warm place for 1 to 1½ hrs or
until dough has doubled in size.
(^3) Tip dough onto lightly floured
surface. Roll out to about 1.5cm
thick. Cut out rounds with floured
8cm cutter, then cut hole out of
middle of each with 2cm cutter.
Place doughnuts 2cm apart on
lined tray. Cover with cling wrap
and set aside for 45 mins to 1 hour,
or until doubled in size. Roll out
dough scraps and repeat step.
(^4) Make chocolate cream
Bring water to simmer in medium
saucepan. Melt chocolate in
heatproof bowl placed over
saucepan, stirring occasionally until
smooth. Remove from heat, whisk
in sour cream and cream until soft
peaks form. Refrigerate chocolate
cream for 20 to 30 mins until just
firm, then transfer to piping bag.
Nuts for doughnuts
FROM LEFT Teku teak shallow plates,
$7.95 each for 8cm, and $12.95 each for
10cm, Papaya. Soho stemless white wine
glass, $6.95, Papaya. Square platter
in Blue (holding doughnuts), $55 for
medium, Mud Australia.
(^5) Make milk chocolate glaze
Place sugar and 60ml water in small
saucepan over medium-high heat
and stir until sugar dissolves. Boil for
4 to 5 mins without stirring until dark
caramel in colour. Remove from heat,
add 100ml water (be careful as hot
caramel spits), swirl to combine, then
add chocolate. Return to heat and
whisk until smooth. Remove from heat.
Set glaze aside to slightly thicken (if it
gets too thick, warm up over low heat).
(^6) Fry doughnuts Heat oil in large
saucepan or deep-fryer to 180°C.
Deep-fry doughnuts in batches, for
2 to 3 mins, turning occasionally until
light golden in colour and cooked
through (be careful as hot oil spits).
Drain on paper towels. Cool slightly,
then halve horizontally. Dip tops in
glaze. Place on baking tray to set.
(^7) Pipe chocolate cream on doughnut
bases, then sandwich together with
glazed tops. Scatter with crumbled
biscuits and serve. A
EAT
real living