How To Transform One Pack Of Doughnuts Into Artisanal Desserts
It's easy to jazz up a pack of doughnuts to make they party-worthy, here are four recipes below to transform them.
Text & Photos: Rob Shaw/BauerSyndication.com.au
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1. Preheat the oven to moderate, 180 C. Arrange 6 halved cinnamon doughnuts on a baking paper-lined oven tray. Bake 5 mins until lightly toasted. Cool completely.
2. In a bowl, combine 125 g mascarpone and ⅓ cup lemon curd. Chill until needed.
3. In a small saucepan stir ½ cup caster sugar and ¼ cup water on low until dissolved. Increase heat to high. Boil, not stirring, until mixture reaches 118 C on a sugar thermometer (soft ball stage).
4. In a medium bowl, beat 2 egg-whites until soft peaks form. Gradually pour in hot sugar syrup, beating 5 mins until mixture cools to room temperature.
5.Pipe curd mixture onto 6 doughnut halves. Sandwich with remaining doughnut halves. Dollop meringue on top. Using a blow torch, lightly toast meringue until golden. Serve sprinkled with candied lemon zest.
1. Preheat oven to moderate, 180 C. Arrange 6 halved cinnamon doughnuts on a baking paper-lined oven tray.
2. Place 2 chopped 50 g Snickers bars and 24 marshmallows over 6 doughnut halves. Sandwich with doughnut tops. Bake 10 mins until melted.
3. Meanwhile, in a small saucepan heat ¾ cup cream and ½ cup Nutella on low. Stir 5 mins until smooth. Drizzle over doughnuts.
4.Serve sprinkled with chopped roasted peanuts and extra chopped Snickers.
1. Preheat oven to moderate, 180 C. Arrange 6 halved cinnamon doughnuts on a baking paper-lined oven tray. Bake 5 mins until lightly toasted. Cool.
2. In a small saucepan stir 400 g can pie apple and 1 tsp cinnamon sugar on low. Cook 5 mins until heated through. Divide between 6 doughnut halves. Sandwich with doughnut tops.
3. Whip 300 ml thickened cream to stiff peaks and transfer to a piping bag with a fluted nozzle. Pipe cream swirls on doughnut tops, sprinkle with toasted slivered almonds and micro lemon balm (or chopped mint leaves), and drizzle with maple syrup.
1. Preheat oven to moderate, 180 C. Arrange 6 halved cinnamon doughnuts on a baking paper-lined oven tray. Bake 5 mins until lightly toasted. Cool completely.
2. In a small bowl, using an electric mixer, beat 250 g softened cream cheese, ⅓ cup sifted icing sugar, ½ cup cream and 1 tsp vanilla extract until thick. Fold 125 g punnet raspberries through.
3. Divide between 6 doughnut halves. Sandwich with doughnut tops.
4. Serve topped with a scoop of strawberry swirl ice-cream, extra raspberries and micro lemon balm (or chopped fresh mint leaves).