Desserts / Espresso Doughnut with Caramelised Biscuit Topping
Standfirst: This espresso doughnut is a truly wicked treat designed to knock that hangover on the head. But we do recommend making it the day before. Recipe courtesy of CAFFÈ VERGNANO 1882and their Bakery Supervisor, Tao Kin Wah.
Prep dough
- Combine flour, sugar, salt, yeast and butter in a mixing bowl.
- Put eggs and espresso into another bowl.
Whisking dough
- Machine-whisk flour mixture with a dough hook on low speed until thoroughly combined.
- Add espresso and egg mixture, continue to whisk on low speed for 3 mins until thoroughly combined.
- Continue whisking on high speed for 20 mins.
Rising dough – part one
- Place a large dry towel in a tray, cover with thin layer of flour. Place dough on the towel and spray surface with a little water. Cover the dough with the dry, floured towel, allow to rise for 1 hour.
- On a floured surface, cut dough into 60g pieces. Repeat the above steps and allow to rise for 30 mins.
Shaping doughnuts; rising dough – part two
- On a floured surface, roll the dough into 12cm long strips.
- Wrap into a ring-shape and pat gently with palm to release air inside. Gently squeeze the opening to seal.
- Repeat previous step and allow to rise for 30 mins.
Deep-frying
- Deep-fry doughnuts in 180°C oil for 15 mins or until deep brown.
Biscuit topping, white chocolate sauce and arrangement
- Heat sugar and espresso in a saucepan until it boils. Add crushed coffee biscuits and stir to combine. Set aside until cool.
- Melt white chocolate in microwave then combine with espresso.
- Dip half of the doughnut into white chocolate mix. Garnish with biscuit topping and refrigerate until the coating is solid. Served with cold espresso.
INGREDIENTS
- Ingredients:
- (6 servings)
- Coffee doughnut
- All-purpose flour (160g)
- Sugar (30g)
- Salt (4g)
- Active dry yeast (8g)
- Unsalted butter (30g)
- Eggs (5)
- Espresso (30ml)
- Vegetable oil
- Biscuit topping
- Sugar (50g)
- Espresso (50ml)
- Coffee biscuits (24g)
- Chocolate icing
- White chocolate (200g)
- Espresso (30ml)
WINE PAIRING
- Doisy Védrines 2007
- A very classic sauterne. Full of sweetness in a good marriage with this sweet dish
- Wine pairing by Matt Li of Enoteca
MUSIC PAIRING
- Artist: Taj Mahal
- Title: Natch’l Blues
- Date: 1968
- Title: SPV
- Music pairing by The Hedonist
WHERE TO BUY
- Coffee biscuits: available at at high-end supermarkets
- Prep time and cook time:
- 2.5 hrs; 15 mins
PREP TIME & COOK TIME
- N/A
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