BOUTIQUE BAKING by PEGGY PORSCHEN, published by Quadrille (£20, hardback)
Photos © GEORGIA GLYNN SMITH
- 110g plain flour
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- Pinch of salt
- 65g caster sugar
- 25g light brown sugar
- 1 medium egg
- 45g whole milk
- 40g buttermilk
- ½ tsp vanilla extract
- 15g unsalted butter, melted
- 600g liquid fondant (also called fondant patissiere)
- 1 tsp glucose
- A small amount of simple sugar syrup (if required, see pages 61?2)
- A selection of liquid food colours
- 50g plain chocolate, melted
- Basic baking kit (see page 172)
- 3 mini doughnut oven trays
- Spray oil
- Plastic piping bag (optional)
- Sugar thermometer
Preheat the oven to 160°C/gas mark 3. Prepare the mini doughnut oven trays by greasing each mould with spray oil.
Sift together the flour, baking powder, ground cinnamon, salt and sugars into a mixing bowl. In a separate bowl whisk together the egg, milk, buttermilk, vanilla extract and melted butter.
Pour the liquid ingredients onto the dry ingredients, mixing briefly until just combined.
Pipe or pour the mix into the prepared trays, filling only just halfway.
Bake for 10?12 minutes or until the tops spring back to the touch and have lightly browned.
Melt the fondant in the microwave on a medium heat until runny. Make sure that it does not boil as the fondant will lose its shine. Stir in the glucose and add some sugar syrup to adjust the consistency, if required. You want it to be a thick pouring consistency. The temperature of the fondant must be about 48?52°C: this ensures that the fondant sets immediately after dipping.
Divide the fondant equally between small, deep bowls and mix with your chosen food colours.
Dip each doughnut upside down into the fondant until half coated. Leave to set slightly then drizzle with the melted chocolate using a teaspoon or fork. Leave to set.