The wife has told me to immediately give you the ingredients, so that any of you chefs or cooks who stumble across can decide quickly whether it's a yay or a nay, especially when we are talking more complicated dishes. Trust me, this one is a yay, simple and delicious. So, the list and the recipe are right below, you can snap them or jot them down and crack on with your day. I also took photos of the entire process, so you don't have to snap or jot down if you don't feel like it. I hope you enjoy.
1kg Plain Flour
Pinch of Salt
20g Fresh Yeast
Ingredients for a ganache are further down.
Flour, salt and sugar.
Butter then add milk,then whisk in yeast.
Machine or by hand, either way, about 10 minutes.
Proof, then gently roll out, cut them out, leave for 15 minutes then deep fry. Here in this picture I am frying the middles. Toss them in cinnamon sugar.
In cinnamon sugar. Bonus little delight!!
2 to 3 minutes on each side. 180 celsius. Drain well. Leave to cool.
At this stage you'll need to make a ganache.
500g 70% Valrhona Dark Chocolate
500ml Double Cream
Melt over a double boiler.
Very gentle boil, 8 to 10 minutes, give it a good whisk.
When fully melted, you will have a glossy thick ganache.
The doughnut and dip the top half in ganache and place on a tray with a rack inserted.
While still wet with ganache, I have topped these doughtnuts with freeze dried raspberries, crunchy bits, sprinkles and crispy bananas.
I will try to have a video to go along with it.