Recipe for approx. 24 Doughnuts
Doughnut Dough
Ingredients
- INITIAL DOUGH:
- Gruau Flour 240g
- Milk 140ml
- Fresh Yeast 24g
- Neutral Honey 20g
- FINAL DOUGH:
- All the pre-ferment
- Gruau Flour 280g
- Milk 100ml
- Sugar 80g
- Egg Yolks 120g
- Softened Butter 80g
- 2 Pinches of Salt
- Scraped Vanilla Pod x1
Method
- In a food processor, mix the flour, yeast, honey and milk. Knead for a few minutes until the dough comes away from the edges. Cover and leave to double in volume at 25°C. Add all the ingredients apart from the butter. Knead for around 8 minutes until the dough comes away from the edges. Fold in the butter. Knead until the dough becomes smooth and supple. It should come away from the edges again. Leave to double in volume at 25°C(or for 12 hours in the fridge). Degas the dough and place it on a floured work surface. Roll out the dough with a rolling pin until 1 cm thick. Cut out disks that are 7 cm in diameter using a pastry cutter (around 40 gper doughnut). Leave to rise for around 30 minutes. Heat the oil to 170°C. Fry 2 or 3 disks at a time, turning halfway through. Drain on kitchen roll.
Raspberry Cremeux
Ingredients
- Ravifruit Raspberry Puree 225g
- Egg Yolks 35g
- Sugar 35g
- Pectin NH 5g
- Ice Cream Stabilizer 2g
- Butter 55g
Method
- Mix the sugar, pectin and stabilizer. Heat the RAVIFRUIT raspberry purée and egg yolks to 45°C. Gradually fold in the powders. Heat to 85°C. Cool down to 30°C. Fold in the softened butter.
Raspberry Confit
Ingredients
- Ravifruit Raspberry Puree 140g
- Ravifruit IQF Raspberry Crumbs 135g
- Glucose Powder 42g
- Sugar 42g
- Pectin NH 4.5g
- Lemon Juice 3ml
Method
- Heat the purée and RAVIFRUIT raspberry crumbs to 50°C. Add the sugar, glucose powder and pectin NH mixture. Boil for 1 minute, then add the lemon juice. Cover with cling film, in direct contact with the confit’s surface and leave to cool.
Yellow Peach Confit
Ingredients
- Ravifruit Yellow Peach Puree 140g
- Poached Peaches 135g
- Glucose Powder 42g
- Sugar 42g
- Pectin NH 4.5g
- Lemon Juice 3ml
Method
- Heat the RAVIFRUIT yellow peach purée and poached peaches to 50°C. Add the sugar, glucose powder and pectin NH mixture. Boil for 1 minute, then add the lemon juice.Cover with cling film, in direct contact with the confit’s surface,and leave to cool.
Poached Peaches
Ingredients
- Peach Cubes 150g
- Water 105ml
- Sugar 30g
Method
- Peel, pit and cut the peaches into small cubes. Put the water and sugar in a saucepan and bring to a boil. Pour in the cubes and, if needed, poach until tender. Leave to cool. Drain well before folding them into the peach confit.
Assembly
Neutral oil for frying – caster sugar for decorating – raspberry and peach powders. Fill the doughnuts with the three mixtures: raspberry crémeux, peach confit and raspberry confit (around 40 g of filling). Roll the doughnuts in the caster sugar. Dust with the raspberry and peach powders to resemble peach skin
Original Recipe by CHRISTOPHE NIEL
