I have been going on a little donut hunt this week, trying to find the best in auckland! The best were the raspberry and cream dounuts from little and friday, salted caramel donuts from foxtrot parlor and the chocolate donuts from teed street larder. After exploring and finding all these amazing doughnuts, I decided to make my own!! I made maple with candied bacon, chocolate custard and hazelnut praline, cream cheese glazed, chocolate and coconut or chocolate and pistachio and finally chai, caramel and ginger. 

For the actual donuts, I used the little and friday recipe except instead of filling them with the cream dipolmat and raspberry, I made some of them in a ring shape using a proper donut cutter and then fried them, how ever I kept some just the plain circle and filled them with the mocha custard left over from my cream puffs i made the other day. 

Once you have made and fried all you doughnuts you can glaze and decorate with:

Maple and Bacon
Dip the tops of the donuts in the glaze and top with teared bits of the candied bacon.

Mocha and Hazelnut Praline (for these you use the round doughnuts not the ring donuts)

Dip the tops of the donuts in the chocolate ganache, sprinkle over some hazelnut praline and fill with the mocha custard using a filling nozzle and a piping bag.

Cream Cheese Glazed

Dip the tops of the donuts in the glaze and sprinkle with sprinkles of your choice. 

Chocolate and Coconut or Pistachio

  • Chocolate ganache (1/4 quantity) made with coconut cream
  • toasted coconut Threads OR
  • Chopped pistachios
Dip the tops of the doughnuts in the chocolate ganache and sprinkle over the toasted coconut or pistachios. 

Chai, Caramel and Ginger

  • 2 onces cream cheese
  • 1/4 cup icing sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground mixed spice
  • 2 tablespoons of Chai tea (2 teabags made with 2 tbsps of boiling water)
Beat all the ingredients together until smooth. Dip the tops of the donuts in the glaze and garnish with toppings of choice. 

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