Soft pillowy brioche doughnuts covered in white chocolate ganache, raspberry powder, pistachios and rose Turkish delight! Great for parties or as a gift! Brioche doesn't store well so make the same day as you plan to eat!
WHITE CHOCOLATE, RASPBERRY & PISTACHIO DOUGHNUTS
Makes 8 donuts
185mls milk, lukewarm (not hot!!)
10 grams of instant dry yeast
2 1/4 cups of plain flour
2 tablespoons of caster sugar
1 large egg
50 grams salted butter, cubed
Canola oil for frying
WHITE CHOCOLATE GANACHE
90 grams of good quality white chocolate, I used Whittaker
45 grams cream
1 small drop if pink gel food colouring (optional)
30 grams of pistachios, finely chopped
Dehydrated raspberry powder
Rose Turkish delight, cut into small cubes
In a medium sized bowl combine the lukewarm milk and dried yeast, stir to combine and set aside for a few minutes until yeast has completely dissolved.
Place the dry ingredients in the bowl of an electric mixer and combine. Alternatively mix in a large bowl until well combined. Add the milk mixture and egg to dry ingredients and mix for 5 to 10 minutes until the dough becomes glossy. Gradually add butter to the dough until well combined. Place the dough in a warm spot and cover loosely, allow dough to prove until doubled in size.
Roll dough out on a clean floured surface until dough is around 1cm thick. Cut the dough into 8 circles using an 10cm round cutter and then cut out the centre using a smaller cutter. Lay a tea towel over the dough and leave for another 30 minutes.
Fill a large heavy bottomed pot with 4cm of oil and place over a medium to high heat until the oil reaches 180°C. While the oil heats, take a baking tray and line with a double layer of paper towels.
Gently lower the donuts 2 at a time into the oil and fry for 1 minute on each side. Once cooked place on the lined baking tray. Repeat with remaining donuts.
WHITE CHOCOLATE GANACHE
Place a large glass or metal bowl over a pot of simmering water, making sure the bowl isn't sitting in the water. Add the white chocolate chocolate, once completely melted remove from heat. Warm cream in the microwave for 20 seconds, add to melted chocolate and stir. The chocolate will appear to go lumpy but just keep stirring it will eventually come together. Add a tiny bit of pink gel colouring and mix well. Chill for 20 minutes.
Dip the cooled doughnuts in the white chocolate ganache and then immediately cover in raspberry powder, pistachios, Turkish delight and edible flowers.