Tiramisu Ring Doughnut

Ingredients

Chocolate Doughnut

• 100g Unsalted Butter
• 150ml Milk (preferably whole milk)
• 2 Eggs
• 500g Strong White Bread Flour
• 1 tsp Salt
• 14g Fast Action Dried Yeast
• 60g Caster Sugar
• 2 tsp Cocoa Power

Coffee Glaze

• 110g Icing Sugar
• 15g Milk
• 7 Drops Brown Food Colouring
• ¼ tsp Cocoa Power

Flavours

• Chocolate Flavour FN14249 @ 0.12% (1.15g)
• Espresso Flavour FE14133 @ 0.02% (0.02g)

Method

1. To make the Dough, place the butter and milk in a small saucepan and heat gently over a low heat until the butter has completely melted.
2. Beat the eggs together in a small jug.
3. Place the flour in a large mixing bowl and add the salt to one side and the yeast to the other.
4. Next add the sugar to the flour and mix, then make a well in the middle of the
5. Once the milk mixture has cooled slightly add the Chocolate flavour.
6. Pour the warm milk and butter mixture into the well along with the beaten eggs.
7. Stir the mixture with a round ended knife until a soft, sticky dough forms.
8. Lightly oil a clean work surface and tip the dough out onto it. Knead the dough for 5 – 10 minutes until it forms a smooth ball that is no longer sticky. When you poke it, it should spring back.
9. Place the ball of dough into a lightly oiled bowl, cover with cling film and allow to rise for one hour at room temperature or until it has doubled in size.
10. Once the dough has risen roll it out into a large rectangle around 2cm thick and use a 9cm round cutter to cut out as many circles as possible. Then use a smaller 4cm round cutter to cut a hole in the middle of each doughnut.
11. Re-roll the remaining dough and repeat the cutting process.
12. Once you have cut out all your doughnuts place them on an oiled tray and loosely cover with clingfilm. Then leave to rise at room temperature for another 30 0 45 minutes or until noticeably larger.
13. While the doughnuts are proving heat the oil to 160°C.
14. Deep-fry the doughnuts three at a time, leaving them enough room to Cook the doughnuts for 2 minutes on each side.
15. Remove the doughnuts from the oil with a slotted spoon and leave to rest on a baking tray lined with kitchen paper to absorb the excess oil.
16. While the doughnuts cool, make the glaze.
17. In a bowl sift together the icing sugar and the cocoa powder.
18. Once combined add the milk, brown food colouring and the espresso Then mix until fully incorporated. You should have a smooth glaze which is not too thick or too thin in its consistency.
19. Once the doughnuts have cooled gently dip them into the glaze to over the top.
20. Add any decorations while the glaze is still wet and then allow to set.

Orange and Hibiscus French Cruller

Ingredients

For the Doughnuts

• 133ml Whole Milk
• 133ml Water
• 133g Butter
• 1 tbsp Granulated Sugar
• ¾ tsp Salt
• 150g All Purpose Flour
• 3 Large Eggs
• 1 Large Egg White

For the Glaze

• 110g Icing Sugar
• 15g Milk

Flavours
For the Dough
Brazilian Orange Oil IN10518 @ 0.04% (0.31g)
For the Glaze
Hibiscus Flavour FN14177 @ 0.05% (0.06g)

Method

1. In a large saucepan add the milk, water, butter, sugar, and salt and bring to a rolling boil over medium heat.
2. Once boiling remove from the heat and add all the flour then stir vigorously with a wooden spoon until thoroughly combined.
3. Return the pan to the heat and cook for 2 – 3 minutes, stirring vigorously the whole time. After this time, a thick film should have formed on the bottom of the pan and the dough should feel smooth.
4. Once smooth remove from the heat and transfer the dough into the bowl of the mixer, smooth the dough around the bowl and allow to cool for about 15 minutes.
5. When it is slightly warm scrape down the sides of the bowl and add 2 eggs. Using the paddle attachment beat the dough on medium speed until the eggs are fully incorporated.
6. Scrape down the sides of the bowl again and add the third egg, beat until incorporated.
7. Repeat this process again with the egg white and the Brazilian Orange Oil IN10518.
8. Scrape down the sides of the bowl, cover, and chill in the fridge for 10 minutes.
9. While the dough is chilling heat up the deep fat fryer to 187°C and cut out ten 3-inch by 3-inch squares of baking paper and brush these gently with vegetable oil.
10. Remove the dough from the fridge and transfer into a piping bag fitted with a large star tip.
11. Pipe an even circle of dough, just making the ends touch, onto the squares of baking paper.
12. Once the fryer is up to temperature gently place the cruller into the fryer upside down with the baking paper. Cook on each side for about 3 minutes. After 1 minute you will be able to remove the paper with some metal tongs.
13. Once the Crullers are a deep golden brown all over remove from the fryer with a slotted spoon and place on a baking tray lined with paper towels to allow some of the oil to drain from the crullers.
14. Allow the Crullers to cool completely before glazing.
15. For the glaze sift the icing sugar into a bowl and add the milk and mix until combined a smooth.
16. Add the Hibiscus flavour FN14177 and mix until fully incorporated.
17. Once the Crullers are cool turn them upside down and dip them into the glaze until fully covered.

Lemon and Blueberry Duffin

Ingredients

For the Lemon Duffin

• 115g Lightly Salted Butter
• 150g Caster Sugar
• 340g Plain Flour
• 2tsp Baking Powder
• 225ml Whole Milk
• 1 Large Egg

For the Blueberry Crème Patisserie

• 675ml Milk
• 135g Caster Sugar
• 40g Cornflour
• 2 Whole Eggs + 2 Egg Yolks (approx. 125g)

To Decorate

• 100gCaster Sugar
• 75g Lightly Salted Butter Melted

Oven Settings

• Convection Oven
• 175°C
• 20 – 25 Minutes

Flavours

For the Lemon Duffin

• Lemon Oil SicilianIN11610 @ 0.23% (2.1g)

For the Blueberry Crème Patisserie

• Blueberry FlavourHD9461 @ 0.04% (0.39g)

Method

For the Lemon Duffin

1. In a large mixing bowl whisk together the butter and sugar until light and creamy.
2. Then whisk in the egg and the Lemon Oil Sicilian IN11610.
3. Next sift in the flour and baking powder and mix until combined.
4. Then while still mixing gradually add the milk to create a smooth, thick, batter.
5. Divide the duffin mixture into 12 muffin cases and smooth down the tops.
6. Place in the oven and allow to bake for 20 – 25 minutes until risen and golden brown.
7. Once the duffins are baked, remove from the oven, and allow to cool on a wire rack.
8. In the meantime, make the Blueberry Crème Patisserie SW0055 or see the recipe below.
9. When they are completelycool fill them with the Blueberry Crème Patisserie. This can be done either with a piping bag and nozzle or by cutting out the core of the duffin and filling it before replacing the top.
10. After you have filled the duffin, melt the 75g of butter and paint this over the duffin before rolling it in caster sugar to cover it completely.

For the Blueberry Crème Patisserie

1. Placed the milk on a low to medium heat in a saucepan and heat the milk until just before it begins to boil.
2. In a bowl combine the caster sugar and cornflour with a whisk.
3. Add the eggs and yolks to the sugar mixture and whisk until pale and fluffy.
4. Once the milk is just about to reach the boiling stage, remove it from the heat and gradually pour it into the egg mixture very slowly, whisking as you do. (This is to temper the eggs)
5. Once you have added half the milk into the eggs pour the mixture back into the saucepan.
6. Place over the heat again and bring to the boil, whisk regularly until it has thickened.
7. Remove from the heat and sieve the crème patisserie into a clean bowl.
8. Place a piece of cling film on top of the crème patisserie to stop a skin from forming.
9. Allow it to come to room temperature before placing in the fridge to chill.

Sriracha and Lime Loukoumades

Ingredients – Loukoumades

• 200g Plain Flour
• 45g Cornflour
• 1 tsp Salt (approx. 5g)
• 10 Dried Yeast
• 1 tsp Caster Sugar (approx. 5g)
• 250ml Water
• 10g Red Pepper Flakes
• 8g Tomato Powder

Flavours

• Sriracha Spice Blend FN13935 @ 0.15% (0.79g)

• Lime Tahiti Oil 2 – Fold FN12343 @ 0.03% (0.04g)

Method – Loukoumades

1. In a bowl add the flour, cornflour, salt, yeast, sugar, red pepper flakes and tomato powder and mix until everything is combined.
2. Next add the water and mix well with a whisk or wooden spoon.
3. Once everything is fully incorporated add the Sriracha flavourand mix well until fully dispersed. (Dough will turn red and hot spots will be visible)
4. Cover with clingfilm and leave in the prover for 30 minutes at 27°C until well risen and bubbly.
5. Once risen heat the oil to 180°C.
6. When it is up to temperature squeeze the dough in one hand to create a ball between the thumb and finger and scoop with an oiled spoon to create a dough ball and place it in the fryer.
7. Fry about 6 Loukoumades at one time for about 5-6 minutes.
8. When the Loukoumades are golden brown remove from the fryer with a slotted spoon and place on a baking tray lined with kitchen paper to drain.

Ingredients – Glaze

• 100g Caster Sugar
• 50g water

Method – Glaze

1. Weigh the sugar into a pestle and mortar add the flavour and grind until the flavour is fully dispersed.
2. Add the sugar and water to the pan and heat gently on a low to medium heat, stirring occasionally.
3. Heat until the sugar has dissolved, and the syrup begins to boil.
4. Remove the syrup from the heat and immediately pour the hot syrup over the Loukoumades.
5. For decoration sprinkle with red pepper flakes and some lime zest.