Caramelised White Chocolate Doughnuts

By vealam

Ingredients

• Carmelises White Chocolate:
• For the baked donuts (adapted from Sally’s Baking Addiction)
• 1 cup (125g) all-purpose flour (careful not to over measure)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/3 cup (65g) granulated sugar
• 1/4 cup (60ml) milk
• 1/4 cup (60g) Greek yogurt
• 1 large egg
• 2 Tablespoons (30g) unsalted butter, melted
• 1 and 1/2 teaspoons vanilla extract
• 1 recipe caramelised white chocolate ganache, lukewarm
• 1/4 cup toasted, finely chopped pecans, to decorate
• chocolate sprinkles, to decorate
• For the caramelised white chocolate ganache (makes about 2/3 cup)
• 1/2 cup caramelised white chocolate (recipe below)
• 1/4 cup heavy or thickened cream
• 12 ounces (340gr) white chocolate, a block or in fêves (as shown)
• pinch of flaky sea salt

Details

Adapted from sugaretal.com

Preparation

Step 1

For the baked doughnut: Preheat the oven to 180 degrees C. Spray a donut pan with non-stick spray. Set aside.

Whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.

Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix. The batter will be very thick.

Pipe the batter or spoon the batter into the doughnut cups. Since the batter is quite thick it is easier to pipe it in. You can use a ziplock bag in case you don’t have a piping bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup.

Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing.

For the Caramelised White Chocolate Ganache:
Preheat the oven to 250F (120 C)

1. If the white chocolate is in a block, chop it into coarse pieces.

2. Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.

3. Remove it from the oven and spread it with a clean, dry spatula.

4. Continue to cook for and additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky (and even unpleasant), but keep stirring and it will smooth out and caramelize.

5. Cook until the white chocolate is deep-golden brown, and caramelized. Stir in a good pinch of sea salt.

If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.

Store in a jar, at room temperature, until ready to use. It should keep for several months, if stored in a cool, dry place.

Place the caramelised white chocolate in a medium bowl. Bring the cream to a boil over medium heat. Remove from heat and pour over the chocolate. Leave aside for 5 minutes and stir with a spoon till smooth. Cool slightly before glazing the doughnuts.

The chocolate ganache sets completely when cooled so the glazing would have to be done before the ganache cools completely. In case, it becomes hard, warm slightly while stirring with a spoon and it turns to a liquid consistency.

To Assemble : Dip the cooled doughnuts into the caramelised white chocolate ganache and turn to coat evenly. Transfer each doughnut onto a wire rack over a baking sheet to catch the glaze drippings. Take each doughnut and dunk again if you have enough glaze leftover. Sprinkle with toasted pecans and chocolate sprinkles in your desired pattern.