Doughnuts Add some luxe
... and make these mouthwatering creations!
LEMON MERINGUE DOUGHNUTS
Preheat the oven to moderate, 180°C. Arrange 6 halved cinnamon doughnuts on a baking paper-lined oven tray. Bake 5 minutes until lightly toasted. Cool completely. In a bowl combine 125g mascarpone and ⅓ cup lemon curd. Chill until needed. In a small saucepan stir ½ cup caster sugar and ¼ cup water on low until dissolved. Increase heat to high. Boil, not stirring, until mixture reaches 118°C on a sugar thermometer (soft ball stage). In a medium bowl, beat 2 egg whites until soft peaks form. Gradually pour in hot sugar syrup, beating 5 minutes until mixture cools to room temperature. Pipe curd mixture onto 6 doughnut halves. Sandwich with remaining doughnut halves. Dollop meringue on top. Using a blow torch lightly toast meringue until golden. Serve sprinkled with candied lemon zest.
GOOEY CHOCOLATE DOUGHNUTS
Preheat oven to moderate, 180°C. Arrange 6 halved cinnamon doughnuts on a baking paper-lined oven tray. Place 2 chopped 50g Snickers bars and 24 marshmallows over 6 doughnut halves. Sandwich with doughnut tops. Bake 10 minutes until melted. Meanwhile, in a small saucepan heat ¾ cup cream and ½ cup Nutella on low. Stir 5 minutes until smooth. Drizzle over doughnuts. Serve sprinkled with chopped roasted peanuts and extra chopped Snickers.
APPLE PIE DOUGHNUTS
Preheat oven to moderate 180°C. Arrange 6 halved cinnamon doughnuts on a baking paper-lined oven tray. Bake 5 minutes until lightly toasted. Cool. In a small saucepan stir 400g can pie apple and 1 tsp cinnamon sugar on low. Cook 5 minutes until heated through. Divide between 6 doughnut halves. Sandwich with doughnut tops. Whip 300ml thickened cream to stiff peaks and transfer to a piping bag with a fluted nozzle. Pipe cream swirls on doughnut tops, sprinkle with toasted slivered almonds and micro lemon balm, and drizzle with maple syrup.
RASPBERRY CHEESECAKE DOUGHNUTS
Preheat oven to moderate, 180°C. Arrange 6 halved cinnamon doughnuts on a baking paper-lined oven tray. Bake 5 minutes until lightly toasted. Cool completely. In a small bowl, using an electric mixer, beat 250g softened cream cheese, ⅓ cup sifted icing sugar, ½ cup cream and 1 tsp vanilla extract until thick. Fold 125g punnet raspberries through. Divide between 6 doughnut halves. Sandwich with doughnut tops. Serve topped with a scoop of strawberry swirl ice cream, extra raspberries and micro lemon balm.