Go nuts over do'nuts!

The doughnut that changed pastry chef Ravi Varma's life and why this dessert is easier to make that you think 
Go nuts over do'nuts!

Pastry Chef Ravi Varma tasted a doughnut that changed his life almost 20 years ago. Possibly why, he remembers it like it was yesterday. “It was the first day of my training in Taj Lands End Mumbai bakery, sometime in 2001. I was assisting a baker to prepare a batch of doughnuts. We fried and garnished them and once done, I was given some to taste to understand the product. That was the first time in my life I tasted such a fresh doughnut — it was hazelnut and praline-filled and just wonderful!” It’s no wonder that so many years later at La Patisserie, Taj Coromandel — he’s making a point to dish out a spree of sweet and savoury options on the occasion of World Doughnut Day (June 1) till June 10. 

<em>Chef Ravi Varma</em>
Chef Ravi Varma

Expect sweet fillings like Lemon and Mango Passion as well as savoury variants that include Curry Leaf and pepper or Basil and cheese. A versatile treat for breakfast, tea or dessert, Chef Ravi lets on that the doughnut is not as difficult to make as one might think and shares one of his popular recipes:  

Sparkling strawberry doughnut
(Makes four)

Ingredients
Quantity
Refined Flour 100gm | Grain Sugar 15gm | Egg yolk 1 no | Unsalted butter 10gm | Fresh yeast 6 gm | Water 40ml | Milk powder 5 gm | Salt a pinch | Strawberry filling 80 gm | 10 Colour vermicelli 10 gm |
| White chocolate 80gm | Strawberry Puree 40 gm

Method
● Sieve the flour; add salt, milk powder, sugar and yeast.
● Mix in the egg yolk and water to make semi-soft dough.
● Add melted butter till the dough shines.
● Cover and allow resting for 30 minutes at room temperature, in order to rise.
● Knock back the dough and sheet with a rolling pin.
● Cut into roundels.
● Allow to rest for another 30 minutes.
● Once proven and ready, deep fry in moderately hot oil till golden in colour.
● Remove on to paper towels to remove excess oil.
● Make a slit in the doughnuts with a knife and pipe strawberry filling.
● Warm the purée and melt the chocolate add chocolate to the purée
● Dip each of the doughnuts on one side and ensure to cover the slit.
● Decorate with coloured vermicelli or a garnish of your choice.

Tip: To save the time you can shape them and freeze and store. Take them out two hours before and prove them.

sonali@newindianexpress.com | @brightasunshine

Related Stories

No stories found.
Indulgexpress
www.indulgexpress.com