Went out to lunch and on one of the dishes I tried it came with truffle and parmesan donuts and they were so good I said I could eat bag of them. I started to think how and what they were made of and then went home and created a recipe I thought would work. As you can see they worked. I think they were a absolute success and dam they taste good. Be careful as you can easily get carried away and eat way to much.
Bring butter, water and milk to the boil.
Add in flour and mix well until combined. Cook over the heat until it comes away from the side of the saucepan and forms a ball.
Add the dough to a stand mixer and add the eggs, mixing well between each addition.
Mash the potatoes.
Add mash potato, truffle powder and parmesan to the dough and mix until combined.
Add the mixture to a piping bag and store in the fridge.
Pipe 1cm long pieces of dough and cut with scissors, dropping the dough into 160c oil and cook until golden.
Parmesan and Truffle Mini Donuts
25g butter, cubed
60mls water
2 eggs
80ml cup milk
1/2 cup parmesan cheese, finely grated
1 tbsp truffle powder
60g agria potatoes
7.5g butter, melted
40g flour
Add the potatoes to a small saucepan and fill with cold water. Place over a high heat and bring to the boil. Boil until the potatoes are soft and a knife goes through them easily, about 15 minutes.
Meanwhile add the water, milk and butter to a large saucepan and Place over a medium-high heat and bring to the boil. Remove from the heat and quickly add the flour, stirring well to combine. Turn heat down to low and Place saucepan back over the heat, stirring constantly. Cook for about 2 minutes or until the mixture comes away from the sides of the saucepan and forms a ball.
Remove dough from the heat and add it to a bowl of a stand mixer fitted with a paddle attachment. Turn mixer to high speed to knock some of the heat out of the dough. Then with mixer running add eggs, one at a time beating well in between each addition. Continue mixing until the dough is thick and glossy.
Drain the potatoes and mash until smooth. Add the Mashed potato, parmesan and truffle powder to the mixer and mix on medium until we’ll combined. Transfer mixture to 2 piping bags. Place in the fridge until needed.
Heat a medium saucepan filled half full with oil to 160c or heat oil in a deep fryer.
Pipe 1cm long droplets, then cut using scissors and drop into the oil. Cook about 10 mini Donuts at a time until golden brown.
Remove with a slotted spoon and drain on some paper towels. Season with salt.
Repeat with remaining dough until all the dough has been used, keeping the cooked Donuts warm in a 50c oven.
Once all cooked, serve in little bags with truffle aioli or sprinkle over any main course to add crunch to your dish.
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