This is the recipe for the Episode 7 Technical Challenge on The Great South African Bake Off 4.
You'll find links to the recipes for the season's other episodes underneath it.
Red Berry and Jammy Coconut Crème Doughnuts
JUDGE SIBA'S COMMENTS:
- These are doughnuts that aren't fried but baked.
- They're inspired by the famous South African snowball.
For the Doughnuts
460g Bread Flour
225 ml Milk, lukewarm
40 ml Water
1 tbsp. Vanilla Essence
1 Egg Yolk
100g White Chocolate
70ml Simple Syrup
¾ tsp. Red Food Colouring Powder
100g Granulated Sugar
2 tbsp Berry Powder
1 tbsp Freeze Dried Berries, crushed
Coconut Crème Patisserie
250ml Coconut Cream
25g Corn Flour
1 Egg Yolk
200g Strawberries, dehulled and chopped
150g Castor Sugar
2 tbsp. Lemon Juice
Set the oven to 60ºC, with a bowl of water to create a proofing cabinet.
Coconut Crème Pâtisserie
Heat the coconut cream to just below boiling point.
Whisk sugar, the cornflour, and eggs, then temper with a bit of hot coconut cream.
Scrape into the pot with warm coconut cream and then whisk until the mixture comes to the boil.
Cook for 4 minutes until very thick, add the butter then transfer to a baking tray.
Cover with clingwrap on the surface and cool down rapidly in the freezer.
Loosen with a whisk and place in a piping fitted with Bismarck nozzle.
For the Doughnuts
Combine the yeast, sugar, warm milk, and water.
Tip the flour, butter, egg, and salt into a stand mixer with a dough hook attachment.
Pour in the milk, sugar and yeast and knead on low speed to combine.
Increase speed and knead for 4 minutes.
Tip out onto a lightly floured surface, knead, and then roll out to 1½ cm thick.
Cut with a floured 6 cm diameter cutter and place on a baking tray.
Allow to rise until double in size in a moist proving environment.
Preheat the oven to 170ºC.
Bake at 170ºC for 15 minutes.
Simmer the strawberries, lemon juice and sugar until the sugar has dissolved.
Boil to 104ºC and place on a saucepan to cool quickly.
Pour into a piping bag with a Bismarck nozzle.
For Red Berry Glaze
Heat the sugar syrup and white chocolate until the chocolate has melted.
Add the red food colouring and whisk to get a smooth, streak free glaze.
Keep the glaze warm over a pot of steaming water.
Dip the doughnuts in the warm glaze, ensuring a thin even glaze, then roll through the berry sugar.
Pipe the strawberry jam into the dough, through a small hole created with a paring knife.
Pipe a generous amount of the coconut crème Patisserie into the doughnut.
Once the Crème Patisserie comes to a full boil it's important to stop the cooking immediately, or it can curdle and separate.
Rapid cooling down is important in this recipe to complete the task in the allotted time.
Top with plastic wrap - make sure it touches the top of the crème so it doesn't develop a skin.
Whisking the crème, pat before placing in piping bag so that it is smooth.
Baking the doughnut at a slightly lower temp of 170ºC, ensures that a blond crust forms, which allows the glazes and the berry sugar to come through.
Episode 1: Chocolate & Citrus Biscotti
Episode 2: Macadamia Lemon Meringue Roulade
Episode 3: Butternut Maize Meal Parmesan Scones
Episode 4: Classic Choux Swans with Berry Coulis
Episode 5: Plum and Ginger Pudding with Roasted White Chocolate Sauce
Episode 6: Turkish Spinach and Cheese Street Food
Episode 8: Chocolate and Almond Cake
Episode 9: Milk Tart Saint Honoré
Episode 10: Banana Soufflé & Dark Chocolate Ice Cream
Tap these links to see recipes from each week:
(Each one opens in a new window.)