National Doughnut Day: Raspberry Sugar Doughnuts

Krispy Kreme are coming to Adelaide. Catch a flight here from the eastern states and you’re sure to see a few overhead lockers filled with their familiar boxes. The new store–a doughnut drive through–is opening on July 15th on Port Road in West Croydon, it’s a shame they didn’t get their opening to coincide with National Doughnut Day.

I, on the other hand, was all over National Doughnut Day. Let’s ignore the fact that I didn’t know it was National Doughnut Day, or the fact that National Doughnut Day isn’t even an Australian celebration. It’s a day, and it also happens to be the day I made doughnuts.

Now I’ve technically made doughnuts before. But this time I made genuine, round-hole-in-the-centre doughnuts.

pictures of making doughnuts

 

I was making ‘sugar lips’ from Adriano Zumbo’s Zumbo cookbook and I had some left over dough. I bought myself a doughnut cutter in preparation for my housemate’s ‘C’ party. The idea was to make cronuts, but time got the better of me and it’s been sitting in the cupboard unused. These doughnuts were deep fried and dusted in a mix of caster sugar and freeze dried raspberry powder. You can obviously substitute it for the classic mix of sugar and cinnamon.

I wasn’t sure how well they’d turn out. Doughnuts are yeast based, so they need to prove. It’s cold in Adelaide and I certainly don’t have a proving cabinet. Instead I followed Zumbo’s instructions of leaving them in a switched off oven with a tray of hot water. It seemed to do the trick.

These raspberry sugar doughnuts are like regular doughnuts on acid; fluro bright and bursting with a sweet but slightly tart raspberry dusting.

Doughnut Dough

Starter
10g fresh yeast
125g water
175g plain flour

Dough
225g lightly beaten egg
150g milk
700g plain flour
7.5g salt
150g caster sugar
125g chilled unsalted butter

Sugar Dusting
25g freeze dried raspberry powder
200g caster sugar

1. Mix your yeast with the water, then add yeast and flour to a stand mixer and beat until the mixture just comes together.

2. Wipe oil around a large metal or plastic bowl. Transfer the starter to the oiled bowl and cover with plastic wrap. Leave somewhere warm until it doubles in size (about an hour).

3. Add dough ingredients to the stand mixer with a dough hook. Mix until it forms a smooth dough. Add the starter and mix for about 5 minutes. It should be smooth and a little shiny. Transfer this to the oiled bowl and cover with plastic wrap. Make sure there is enough room in the bowl for the dough to double in size, this should happen in about 2 hours.

4. Knock back the dough and then cover with plastic wrap and put in the fridge overnight.

5. Roll out the dough until it is about 4mm thick. Use a doughnut cutter to cut out your shapes. Keep the ‘doughnut holes’, they make a tasty bite-sized treat once dusted with the raspberry sugar mix.

6. Put the doughnuts on trays lined with baking paper, and place in the oven with a roasting tin of warm water on the bottom shelf. This is supposed to help keep the oven warm and moist, like the environment inside a proving cabinet. Leave them in there for around 1-2 hours until they have doubled in size. Replace water if it cools.

7. Combine the raspberry powder and sugar.

8. Heat a deep fryer to around 190º. Deep fry doughnuts until they are golden and puffed up. Fry one first to check that the inside is cooking properly, and then continue with the rest.

9. When you remove a doughnut from the oil, roll it in the raspberry sugar mix.

10. Enjoy!

 

Now that I’ve mastered the doughnut, perhaps it is the time to try my hands at a cronut or two.

Peel Street Inspired Pear & Quince Crumble

A few weeks ago I had a great dinner at Peel Street with some of my local blogging friends. After I got the dates wrong and only managed to turn up for the last few minutes of pre-drinks at Clever Little Tailor, we moved on to Peel Street for our 6:30pm booking.

This was my third time at Peel Street, but the only time I’ve been with friends. I find it’s a great spot to pop into when I want a sightly more indulgent lunch. Dinner was fantastic, as was to be expected… I haven’t had a bad meal here since. We ummed and ahhed over the dessert menu and decided on getting two to share between the five of us.

quince panna cotta and poached pear

There was the quince panna cotta and the poached pear with chocolate sorbet. I’ll admit, this was my first time eating quince in any form other than quince paste. I learnt quite a few things including how sweet they can become, and the fact that they turn a magnificent shade of pink once cooked. Everyone round the table assured me that I had to cook something with quince ASAP because as well as tasting beautiful, the smell fill your kitchen with a fantastic aroma.

Initially I’d planned on a pear and quince crumble to try and woo a potential beau, but that fell through and I was looking for a new opportunity to whip out this crumble and try my new ice cream maker. Thankfully the situation presented itself when one of my housemates and I invited Tyson from Tempting Tyson. Romance was not in the air, but at least we were good friends after a good feed.

Pear and Quince Crumble Pie

pear and quince crumble

When I mentioned to my housemates I was going to be making either a crumble or a pie, they shouted “pie!” simultaneously. Instead I combined the two. Using a sweet pastry tart shell and a crumble topping. Pastry & crumble… the best of both worlds. I served the crumble (after consultation with Twitter) with David Lebovitz’s cinnamon ice cream–I feel it may become a regular addition to our freezer. 

Pâte Sucrée (Sweet Pastry)
125g unsalted butter
63g icing sugar
2 eggs
250g plain flour
1/4tsp baking flour

Make your pastry in advance. Beat the butter and sugar until light and creamy.

Add eggs one at a time, making sue they are well incorporated. Keep eggs at room temperature and they’re less likely to separate the mixture.

Once all eggs are added and well incorporated, add the flour and baking powder and then beat briefly until mixture is combined. You don’t want to over-mix.

Gather the dough together into a disk and refrigerate for at least 30 minutes (it will last up to a week).

Remove dough from the refrigerator and roll into a circle 3mm thick. Roll the dough onto your rolling pin and then place it onto your tart tin. I use a tart ring without a base. The dough is so buttery that I don’t need to worry about baking paper and it’s so easy to remove.

The tart tin should be already on a baking tray that is lined with baking paper.

Carefully press the dough into the tart ring and remove any excess dough. Sweet paste is a very forgiving dough to work with. If you end up with any holes, just fill them in with a bit of extra pastry. This recipe makes more than enough dough, so you can save some for another tart or pie, or you can even use the left over dough to make biscuits.

Return the tart shell to the fridge.

Pear and Quince

1kg quince
300g cater sugar
3/4 cup water
1 vanilla bean
750g pear

Peel, core and quarter your quinces.

Place them in a pot with the sugar and water.

Slice open a vanilla bean pod and scrape the seeds into the pot, add the remaining bean as well. You can add other spices if you like.

Simmer the quinces in the sugar mix, partially covered, for about an hour and a half. Check occasionally to stir and check the liquid has not completely dissolved.

Meanwhile peel and core your pears, and slice them into wedges.

When the quinces are soft and are lightly pink, add the pears and cook for a remaining 10-15 minutes. You do not want the pears completely soft, as they provide an varied texture in the crumble.

Preheat the oven to 180ºC.

Remove your tart shell from the oven, and spoon in the pear and quince mix. You will probably have a bit of liquid left in the pot. Don’t add this as it can make the tart too wet.

Bake for around 30 minutes–do not turn the oven off.

Crumble

100g plain flour
120g brown sugar
1tsp ground cinnamon
60g rolled oats
120g unsalted butter

While the pie is in the oven. Combine all the dry ingredients for the crumble.

Rub in the butter. It doesn’t matter if the crumble isn’t particular fine.

Once the pie has been in the oven for 30 minutes, remove it, sprinkle on the crumble, and then bake for a remaining 30 minutes.

The crumble forms a biscuit like topping.

Remove the pie from the oven, and transfer to a platter or cake stand.

Valentine’s Day Brownies

The last time I celebrated Valentine’s Day was the year that my high-school boyfriend broke up with me. He didn’t break up with me on Valentine’s day; it was a bit before. I was suitably devastated. His Valentine’s Day present–two tickets to Ross Nobel–would go to waste and I would spend the day as any lovestruck 16-year-old would–heartbroken.

On Valentine’s Day my best friend gave me a stuffed toy puppy dog holding a love heart. Another friend had bought me a teddy bear. Another friend made me a Valentine’s Day card. They were all just trying to make me feel better.  It was my best Valentine’s Day ever.

brownies with a gold background

I’ve been itching to bake ever since I moved back into this rental house. The kitchen is puny and there’s barely room to butter your toast let alone bake something. When my housemate asked me if I felt like baking I was all over it. She went to the shops and stocked up on unsalted butter and chocolate, and I started thinking about brownies.

I prefer my brownies packed with chocolate, so I don’t ever use any nuts. I also mixed icing sugar with red food colouring to give these a Valentine’s Day twist–you can obviously just use normal icing sugar.

Valentine’s Day Brownies:

180g butter
180g dark chocolate, chopped
3 eggs
1 tsp vanilla bean paste
250g caster sugar
110g plain flour
1/2 tsp salt
At least 200g mixed chocolate (white, milk & dark)

  • Preheat oven to 180*C.
  • Melt butter and dark chocolate in a bain marie.
  • Whisk eggs, vanilla bean paste, and caster sugar.
  • Sift flour and salt into the butter and chocolate; add egg mixture and the 200g chocolate.
  • Stir all ingredients together until well combined.
  • Add to a greased and lined brownie pan, and bake for 25 minutes.
  • When the brownies are cool, cut them up as you like. To make coloured icing sugar just blitz some icing sugar with red food colouring in your food processor. Dust over the brownies and serve.

For a slightly fancier approach to Valentine’s Day check out The Hungry Australian’s possible Valentine’s Day menus .

Mangoes, Mangoes, Mangoes

jar of mangoesI went a little mango crazy the other day and bought a whole crate of mangoes. Despite knowing that I really don’t have much need for 15 mangoes all in one go, I’m a sucker for fruit discounts.

Summer is my favourite time of year when it comes to fruit. All of my favourites come out in full force; specifically juicy, sticky mangoes, peaches and nectarines. I feel like I need to carry around a wash cloth with me half the time because I end up with so much of them oozing down my face and all over my hands.

So now I have 15 mangoes–well I’m probably down to about 11 now–and I’m not sure what to do with them.

mangoesWhat are your favourite mango desserts? Mine has always been mango with coconut sticky rice. I had it for the first time when we were travelling somewhere through Vietnam, Cambodia or Laos. The first and only time I’ve ever cooked with sticky rice was during my mochi catastrophe, so I’ve never recreated this recipe at home.

I’m contemplating smoothies or ice blocks, or maybe even a cheesecake. For now I’m just enjoying devouring them one by one.

If you’ve got any ideas for mango-centric desserts, let me know! I’m very keen for some inspiration.

cut open mango

 

 

Steven Ter Horst Chocolatier – Rundle Street Launch

media launch steven ter horst

chocolates steven ter horst

cake display at steven ter horstLast night I went along to the launch of Steven ter Horst’s new Rundle Street store. The old Unley store was great, but it was really limited by its size. I think the Rundle Street store will help introduce the chocolates, cakes and pastries to a much wider audience.

One of my favourite things from Steven ter Horst is their salted caramel–whether in tart or chocolate form. I still remember one night after I’d just eaten dinner at Apothecary 1878 with the lovely Champagne Duchess. I noticed the salted caramel chocolates were on the menu, so I ordered one as an after dinner treat. After watching my face as I ate mine, Catherine promptly ordered her own.

salted caramel at steven ter horst

Luckily there was an entire tower of salted caramel chocolates last night. We also got a chance to try miniature versions of some of the other cakes and pastries available. It was great spending the evening with my fellow dessert lover, Berny from I Only Eat Desserts, as well as some lovely ladies from Glam Adelaide and Style Story. It was also great seeing Dan & Rob from Burger Theory, Aurélie from La Waffle and The Naughty Spot–where I also had lunch yesterday–and one of my old TAFE lecturers.

I talked a bit too much about how people are technically correct regardless of whether they say ‘macaron’ or ‘macaroon’ and we all a lot of chocolate.

palet d'or chocolate

media launch steven ter horst

cakes steven ter horst

mousse ball steven ter horst

gateau steven ter horst

cheeseburger macaron steven ter horst

cheeseburger macaron steven ter horstFor a bonus bit of knowledge: the Rundle Street store also stocks croissants and danishes from Goodwood Road’s Boulangerie 113. In my opinion they’re the best in Adelaide. Stop in at Steven ter Horst and you can enjoy one with a delicious hot chocolate as well.

I was invited to the Rundle Street store as a guest for their VIP launch party. 

Getting Tarty

Last year I got some great books and baking supplies for my birthday and Christmas. One of them was The Fundamental Techniques of Classic Pastry Arts. I judge this book by its cover every time I see it; by this I mean my heart gets all fluttery with excitement every time I imagine myself putting together the cover image. As a result this is one of my favourite cookbooks. I love it for the moment of glee I get every time I pull it out of the shelf. Thankfully I’ve finally started cooking from it and it’s actually a pretty great book.

It’s like having a TAFE lecturer patiently sitting with me in the kitchen while I bake. Sure it’s not as friendly and it doesn’t have as many stories, but it’s filled with great advice. It’s laid out in roughly the same order as the Cert III Patisserie course, so it’s a great refresher as I start psyching myself up to return to the kitchens in a couple of years.

My first foray into the books has come in the form of tarts. Chocolate tarts, apple tarts, lemon tarts (or pie, depending on how you’re classing them), and fruit tarts.

It started off with a cake ring from Ecotel–a store that gives me similarly fluttery feelings. I had a few friends and family round for my birthday last month and decided to make some tarts. A chocolate Bavarian tart and an apple tart. I made my own sweet pastry and then managed to get it stuck to the board–yes I forgot to lift it–and I couldn’t roll it thin enough. Dodgy rolling pins and tiny chopping boards do not make for happy pastry. Thankfully the fillings turned out brilliant.

dessert table

I couldn’t work out why my Bavarian was so lumpy, then I remembered that I didn’t pass the mixture through a sieve. I topped it with shaved chocolate and fresh berries. The apple tart was the crowning glory. I used pink lady apples rather than the golden delicious apples that were recommended. Pink ladies are already a deliciously sweet eating apple, so when added to butter and brown sugar they just sung. It was such a delicious homely apple pie.

We served them all with a bowl of whipped cream, fresh berries, and little meringue kisses so that my nieces who weren’t so tart-inclined could make up their own eton messes for dessert.

chocolate bavarian tart

apple pie

meringue kissesI was left with enough pastry to make about two or three more tarts, because the book can be a little clear on how much of one recipe to use for another. Thankfully pastry can be frozen for a month or so, and still turns out great results.

I’ve just moved house, so I had to make the trip back down to Moana to roll out my pastry and get to work on some new tarts for our Food Blogger’s Christmas picnic. I decided on a lemon meringue pie and a fresh fruit custard tart. I spent the train ride studying all of the recipes. Making note of which things I needed; when I was supposed to have which things on the stove and what things in the oven. Thankfully a lot of these amazing tarts come down to really simple ingredients. They take time, a bit of patience, and sometimes tears, but if you’ve got flour, sugar, eggs, and butter at the home you’re half way towards making some pretty spectacular tarts.

I made all my fillings with no trouble at all, so I was doing a little happy dance around the kitchen. My pastry was still a bit thick, and I can never get it to colour evenly. I ended up with a bowl of crème pâtissière and lemon curd left over; mum and dad and their friends happily finished them off for me.

In the morning I had to ride down to the fruit and veg shop and at home I had to whip up the Swiss meringue.

picnic blankets with lots of food

lemon meringue pie

fresh fruit custard tart

 

I went a little overboard with the fruit surrounding my fresh fruit tart, but I was worried it would look a bit silly on such a large serving platter. I am a little bit in love with this new platter. I picked it up at IKEA after spotting it on Love Swah’s Sweet Swap post–she had the smaller version. They’re really cheap, but their such nice serving dishes.

It was a great afternoon with lovely people from Hungry Australian, She Cooks, She Gardens, Furikake Me, Liz Bakes Cakes, Louis Fameli, Cooking with Lucy, Sliced Food Insights, G’day Souffle, and What’s on the List.

Things I learnt: Lemon meringue pie is not a good picnic dish–or at least my sloppy lemon meringue would have you thinking so–and I need to work on my forearm strength for all my whisking needs.

What are your favourite tarts?

Raspberry Fool: A Fine Dessert

Sophie Blackall is one of my favourite illustrators. I came across her thanks to her Missed Connections blog; illustrations to accompany people’s missed connections posts. Recently I’ve become interested in another one of her projects: a book she’s illustrating called A Fine Dessert. The book is about four families, throughout different time periods, as they each make and share a blackberry fool. According to Sophie’s blog, and in the words of the books’ author, “it is about the universality of the pleasure in cooking and eating dessert — how it goes through time and across cultures.”

Basically it’s the type of thing that makes me scrunch up my face and wave about my arms in the way that you do when so many of the things you love all come together in one big happy moment–kind of like when you introduce two friends from completely different groups and they get on so well and then you get so excited that all your worlds are coming together. Yep. That’s what it’s like. Desserts, food history, and Sophie Blackall’s illustrations. Three things I’m pretty fond of.

So today I decided to make a fool. Not a blackberry fool like in the book, but a raspberry fool because I’m lazy and found it easier to pick up a bag of frozen raspberries from the shops.

raspberries in a sieveApparently gooseberries are actually one of the most traditional fruits to use. I don’t think I’ve ever eaten a gooseberry before, so I’m not familiar with the taste. You mash the fruit with a fork, and then pass it through a sieve. Some recipes call for you to cook the fruit, others forgo the sieve. I find sieving fruit puree strangely satisfying, so I put mine to good use.

raspberry fool

 

You whip up the cream, and then fold it through the fruit puree. I read there there should still be streaks of white showing through. I found the cream to raspberry ratio was a little off. Perhaps it’s my fault for buying subpar raspberries, or maybe I should have just used more of them. It’s funny that the fool is actually quite similar to the Eton mess, but the addition of meringue and actual fruit pieces make the Eton mess a winner in my eyes.

raspberry fool

raspberry foolI topped the fool with some fresh strawberries because I knew all the little people eating would enjoy them.

It wasn’t a wild success, but there’s still something that captivates me. It might just be the name, but there’s something very whimsical about a fool. A few recipes use custard instead of cream and others include a lot more fruit. Perhaps with a little more experimentation I’ll end up with something we all love. I’d love to hear if you’ve got a favourite fool recipe.