White chocolate and raspberry doughnuts

The Sweet Rebellion
12 servings Prep: 24 hrs By Food24
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Tap for method

Ingredients (14)

for the doughnuts
300 ml milk
50 g sugar
10 g instant yeast
2 eggs — large, beaten
100 g butter
625 g bread flour
5 ml salt
3 l vegetable oil — for frying
white chocolate ganache
200 g white chocolate
100 g cream
for the raspberry powder:
125 g raspberries
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Tap for ingredients

Method:

Start by making the raspberry powder. 

Preheat your oven to 120°C. 

Lay the raspberries out on a cooling rack, ensuring they are not touching each other. 

Place the cooling rack over a baking tray and place in the oven. 

The raspberries will take 15-18 hours to dry completely. 

Give them a shake occasionally so that they dont stick to the cooling rack.

Once the raspberries have dried, allow them to cool completely. 

Place them in a jar or airtight container and freeze overnight. 

Use a mortar and pestle to crush the frozen, dried raspberries (perhaps keep a few whole for decoration). 

After crushing them, sieve the powder to remove all the seeds. 

Store in an airtight container in the freezer until ready to use.

To make the doughnuts, warm the milk to lukewarm (not hot or it will kill the yeast) then stir in the sugar and yeast. 

Set aside for a few minutes.

Place the eggs, melted butter and milk mixture into a large bowl. 

Mix well. 

Stir together the flour and salt, then add this to the liquid mixture one cup at a time. 

If you are using a stand mixer, use a dough hook to “knead” the dough for 4-5 mins. 

Alternatively knead by hand for 8-10 mins on a floured surface. 

The dough will be quite sticky but try not to add too much flour.

Place the dough in a greased bowl and cover with clingwrap. 

Leave to rise in a warm place for about 1 hour, or until doubled in size.

Place the dough onto a floured surface and knead for a few minutes. 

Roll out to 1,5cm thick. Use an 8cm diameter cutter to cut rounds of dough, then cut a 2cm round out of the centre of each of these. 

I used the back of a large piping nozzle to do this. 

Place the doughnuts, and doughnuts holes onto a lined baking tray and cover lightly with clingwrap. 

Leave to rise again for about 20-30 mins.

Pour your oil into your deep fryer or into a large saucepan and heat to 180°C.

Gently place 2 – 3 doughnuts into the oil (no more or the oil will cool down too much) using a slotted spoon or spider skimmer. 

The doughnuts should float to the top immediately.

As soon as they are golden brown on one side, turn them over and fry until golden on the other side.

This takes 1-2 mins in total so keep an eye on them!

Remove from the oil and set aside to drain and cool on a cooling rack on top of a baking tray. 

Repeat with the remaining doughnuts and doughnut holes (these cook very quickly). 

Once the oil has cooled you can filter it and reuse it a few times until it darkens in colour, then chuck it.

Chop the white chocolate and place in a heatproof bowl. 

Heat the cream until just starting to bubble on the edges, then pour over the chocolate. 

Leave for 1 min, then stir until melted and smooth.

You may need to microwave the ganache for a further 15-30 seconds to melt the chocolate completely.

Spoon the white chocolate ganache over the doughnuts (catching the excess on a tray underneath) then sprinkle with the raspberry powder.

Best eaten on the same day, so invite some friends over and share!


TIP:
To enhance the pink colour of the raspberry powder, add a couple of pinches of pink powdered food colouring.

Reprinted with the permission of The Sweet Rebellion. Click here to see more recipes.


ALSO TRY: 

Dark chocolate donut twists

02:20 For the hot chocolate: Place 900 ml milk, orange peel and lavender stalks in a medium to large sized stainless steel pot and simmer over medium heat for 20 minutes. Strain the milk through a sieve, place strained milk back in pot and put back on the heat.



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