Dessert + Co ee

Head­ing for a mid­day or mid-af­ter­noon break? These sweet, deca­dent treats will go so well with your favourite hot drink

Women's Weekly (Malaysia) - - CONTENTS -

Recipes for deca­dent treats you sim­ply have to try

MOCHA CRÈME BOMBOLONI Prep 30 mins | Cook 10 mins | Serves 20

2 cups bread our 2 eggs 1/3 cup warm wa­ter 2 tb­sps caster su­gar, plus 1 cup ex­tra 7g sa­chet dry yeast

1 tsp sea salt akes

75g but­ter, soft­ened, cubed Veg­etable oil, for deep-fry­ing

½ tsp ground cin­na­mon

MOCHA CRÈME PATIS­SERIE

2 cups milk

1½ tbsp in­stant co ee pow­der 1 tsp vanilla bean paste ½ cup caster su­gar 4 egg yolks ¼ cup corn our 100g dark choco­late, melted 30g but­ter, soft­ened

1 tbsp co ee liqueur

CARAMEL SAUCE

1 cup brown su­gar ½ cup thick­ened cream 60g un­salted but­ter

1. In an elec­tric mixer tted with a dough hook, com­bine our, eggs, wa­ter, su­gar, yeast and salt on low, then knead on medium for 5 mins.

2. With the mo­tor run­ning, add the but­ter 1 cube at a time, knead­ing be­tween each ad­di­tion (about 5 mins), un­til dough is smooth and shiny. Trans­fer to a lightly greased bowl, cover and set aside for 1 hour un­til dough has dou­bled in size.

3. MOCHA CRÈME PATIS­SERIE. Mean­while, in a saucepan, heat milk, co ee pow­der and vanilla on medium un­til sim­mer­ing. Set aside 10 mins.

4. Strain through a ne sieve. In a bowl, whisk su­gar, yolks and corn our to­gether un­til pale. Grad­u­ally whisk in warm milk un­til smooth.

5. Re­turn to clean saucepan. Cook on low, whisk­ing un­til mix­ture is sim­mer­ing. Whisk in choco­late, but­ter and liqueur. Trans­fer to a large bowl, cover with plas­tic wrap, chill un­til rm.

6. Punch dough down. Trans­fer to a lightly oured sur­face. Line 2 trays with bak­ing pa­per. Roll 2 tsps mix­ture into balls and place on a lined tray. Cover with plas­tic wrap. Set aside in a warm place 45 mins un­til dou­bled in size.

7. CARAMEL SAUCE. In a saucepan, stir all in­gre­di­ents to­gether on low un­til su­gar dis­solves. In­crease heat to medium and al­low to sim­mer 3 mins.

8. In a large saucepan, heat the oil un­til a lit­tle dough siz­zles when added (180°C). Work­ing in three batches, deep-fry dough­nuts 30-40 secs, turn­ing un­til pu ed and golden. Drain on pa­per towel. Toss in com­bined ex­tra su­gar and cin­na­mon to coat.

9. Whisk the mocha crème un­til smooth. Trans­fer to a large pip­ing bag tted with a small noz­zle. Cut a small cross in the side of each dough­nut. Pipe in lling. Serve driz­zled with caramel sauce.

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