Blow minds with this awesome doughnut recipe made with incredible and unexpected flavours.
For the Doughnuts:
Place all the ingredients into a mixing bowl of a kitchen aid reserving a quarter of the water
Stir until the dough is formed and then add the remaining water and knead for 5 minutes with the dough hook
Tip onto floured surface and knead for 10 minutes until smooth and elastic
Place in a bowl, cover and leave to rise in draw until doubled
Rip the dough onto a floured surface and knock back by kneading
Divide into 10 and roll into balls
Place on a floured baking tray and leave again in draw to rise
Heat oil to 180C, removing from the flame when it becomes too hot
Fry a couple at a time, leaving to cook for 4 minutes on each side, remove with a slotted spoon and place onto kitchen towel
When cool use a paring knife to cut a slit into the centre of the doughnut
Fill with dark chocolate crème pat.
Dip into glaze.
Drizzle White chocolate into black glaze to create a pattern and leave to set
For the Crème Pâtissière:
Place milk and vanilla into a saucepan over high heat and bring to just below boiling point
Place egg yolks and sugar in a large bowl and whisk until very well combined, then whisk in flour
Whisking continuously, pour in hot milk until mixture is combined.
Transfer back to saucepan and whisk until cream has cooked and can coat the back of a wooden spoon
Whisk in butter
Whisk in dark chocolate
Take a paring knife and cut a slit in the bottom of each doughnut
Transfer crème pat to a piping bag fitted with a size 9 round piping tip and fill each doughnut.
Dip the tops in the licorice glaze
Top with a little grated dark chocolate
Nutritional analysis per serving (32 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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