January 02 2024 – That's Amore Cheese
Doughnuts with Sweet Balsamic Strawberries and whipped Quince Ricotta
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Chef |
Emma Dean |
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Course |
Dessert |
Ingredients
Doughnuts
- 250g plain bread or baker’s flour
- 150mL full cream milk
- 50g unsalted butter, chopped
- 1 free-range egg yolk
- 2 tbsp panela sugar, plus extra to serve
- 3 tsp dried yeast
- 1 tsp Murray River Salt Flakes, crumbled
- Grapeseed oil, for deep frying
- Mint, for garnishing
Whipped Ricotta Cream
- 200g That’s Amore Cheese Ricotta Delicata
- 2 tsp pure maple syrup (or honey, but I really love the maple flavour)
- 60g tub Tucker’s Quince & Wattleseed Fruit Paste
Balsamic Strawberries
- 250g Driscoll’s Strawberries, diced, plus extra to serve
- 2 tbsp Mazzetti Aged Balsamic Vinegar Black Label
Instructions
| 1. Whisk 2 tbsp of the flour and the milk together in a medium, heavy-based saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and just comes to a boil. Remove from the heat and transfer to a large bowl. Whisk in the butter until melted and combined, and leave to cool to lukewarm, whisking occasionally. |
| 2. Whisk the egg yolk into the lukewarm milk mixture and then add the remaining flour, panela, yeast and crumbled Murray River Salt Flakes. Mix to form a dough, cover with a damp tea towel and set aside for 10 mins. |
| 3. Turn the mixture onto a lightly floured surface and knead for 5 mins or until quite smooth — don’t be tempted to add lots of flour. The dough will become less sticky as you knead it. Place the dough in a clean bowl. Cover and set aside in a warm place to prove for about 1 hour or until the dough doubles in size. The time will depend on the temperature. |
| 4. Meanwhile, to make the ricotta cream, place the That’s Amore Cheese Ricotta Delicata and maple syrup in a bowl. Blend with a hand mixer (I love Smeg’s electric hand mixer) until smooth and whipped. Scoop the ricotta cream into a bowl, fold in the Tuckers Quince & Wattleseed Paste and refrigerate until required. |
| 5. To prepare the balsamic strawberries, place the Driscoll’s Strawberries and Mazzetti Aged Balsamic Vinegar Black Label in a small saucepan. Bring to a simmer, stirring, and cook for 2-3 mins or until the strawberries just begin to soften and the mixture thickens slightly. Set aside to cool. |
| 6. Turn the proved dough onto a lightly floured surface. Knead the dough very gently for 5 secs or until smooth. Cover and rest the dough for 5 mins to relax. Pat the dough out into a circle about 1.5cm thick and cut out as many rounds as you can using a 5.5cm round cutter. Put the rounds on a tray lined with baking paper and cover loosely with a damp tea towel. Set aside in a warm place for about 30 mins or until risen slightly. Knead the remaining dough together gently, rest for a few mins and cut more rounds. You should end up with about 16. (Alternatively, divide the dough into 16 even pieces and fold each into a ball, pinching the dough at the bottom, making sure the surface is taut.) |
| 7. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 160°C on a cooking thermometer over medium-high heat. Add 2-3 donuts to the hot oil and cook for about 2 mins each side or until puffed, deep golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with a paper towel. Repeat with the remaining dough. |
| 8. Toss the warm donuts in the extra panela to coat, then set aside to cool slightly. Cut a small wedge from the top of each doughnut with a small, serrated knife. Spoon the ricotta cream into the doughnuts and top with a spoonful of balsamic strawberries. Garnish with some mint leaves. |
