Raspberry Meringue Doughnuts

Raspberry Meringue Doughnuts

Method
Makes 20 Doughnuts
Doughnut Base

Whisk yeast and water together in a mixing bowl. Add in eggs, milk, sugar and salt. Mix until combined. Transfer to a mixer fitted with a hook attachment. Add flour and butter and combine for 15 minutes on medium speed.

Mould dough into a ball and rest on a floured bench for 15–20 minutes.

Roll the dough out to desired thickness (around 1.3cm) and cut with a doughnut cutter. Rest for another 15–20 minutes before frying.

Heat grapeseed oil to 180°C and fry doughnuts for 40 seconds on each side, or until golden. Place doughnuts on a wire pastry tray to cool and drain any excess oil.

Raspberry Creme Patissiere

Boil milk and vanilla bean together, whisking constantly.

While the milk is boiling, whisk together sugar and egg yolk until light and pale. Add flour and continue whisking.

Once the milk has boiled, pour 2/3 of the milk into the egg mixture, whisk, then add the last third and whisk until combined. Cook over a medium-low heat for 5 minutes.

Remove creme patissiere from the pot and pour into a room-temperature bowl. Whisk in raspberry compound to desired taste. Cover with cling wrap and allow to set at room temperature for 1 hour.

Once cool, the creme can either be refrigerated or placed into a piping bag with a 1cm hole at the nozzle, ready to fill your doughnuts.

Meringue

Bring sugar and water to the boil in a saucepan. While the sugar is boiling, mix the egg whites on a slow speed.

When the sugar reaches 118°C, start pouring bit by bit into the egg whites, increasing the mixer speed to medium. Once the meringue reaches 50°C, remove from the bowl and transfer into a piping bag with a star nozzle.

To Serve

Make a small incision into the side of your fried doughnuts, then pipe in raspberry creme patissiere until full.

In a circular motion, pipe meringue on top. Then, using a blowtorch, caramelise meringues. Garnish with toasted, flaked almonds and fresh raspberries.

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