Decadent Delights

Food has become a creative passion for the culinary industry. When we dine out we assess how the food is presented and plated up and the art of gastronomy is so much about choosing to put ingredients together that not only compliment in flavour but also visually. Whenever the invention of a recipe comes about, it is often derived from positive food experiences.

Making little parcels of delights was the mission for the week. The famous doughnut is a forbidden food. But what if we can create a doughnut that is not as guilt ridden as the typically purchased type. This recipe is baked so the fat the doughnut would usually be cooked in cannot be absorbed by the dough. Therefore, reducing the fat content of the doughnut. And I love the non-traditionally influenced foods, we often refer to as fusions. So combining unusal flavours was the influence.

The dough needed to be influenced by a subtle flavour - lemon was the choice. It is refreshing and easy to use.

But what goes in the centre os a doughnut is the key. It needs to surprise you as you bite into the warm dough and squirt an arousing flavour into your mouth. Considering the dough has a hint of lemon it would be worth doing something citrus in the centre. 

Instead, I wanted to combine a different flavour that would also compliment the lemon. So I decided to try turkish delight in the centre. As it heats up it would slightly melt like a jam. The intense pistachio and rose water flavours would be reduced by the lemon in the dough. Sweet versus bitter.

Baked Turkish Delight Doughnuts

750g plain flour
140g caster sugar
1 sachet (7g) yeast
Rind of 2 lemons
30g melted butter
250ml low fat milk
80ml butter milk
2 eggs

Place the dry ingredients in a mixing bowl and combine. Combine the wet ingredients separately.

While the mixer is on slowly add the wet ingredients to the dry. Once all combined leave the mixing on a moderate speed for 5 minutes. Until the dough becomes elastic.

Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and leave to sit in a warm place for 1-1.5 hours.

Remove the dough from the bowl and roll into a 5mm thickness. Make 24 rounds about 8 cm each. Place 12 rounds on a baking paper lined tray. Place a small amount of turkish delight in the centre and cover with another round, sealing the edges together. Allow to stand covered for another 1-1.5 hours.

Heat the oven to 190 degrees celsius and bake the doughnuts for 10 minutes or until golden. Remove from the oven and brush some melted butter over the top and cover with icing sugar.