A Christmas treat that is both dazzlingly delicious and a feast for the eyes. Filled with whipped white chocolate ganache, the soft and fluffy doughnut is then complete with the fresh zing of candied lemon. This gentle balance of sweet and creamy flavour is too irresistible to miss.
Dough for the ring
IngredientsTo make 250g of dough: 1000g strong flour 100g 35 % fat cream 50g gold dry yeast powder 20g salt 110g sugar 400g 82% fat butter 400g whole pasteurised egg 70g orange flower water 15g powdered star anise | MethodMix all the ingredients together and leave the dough to rest in a block for 30 minutes, adjusting the texture by adding milk, if necessary. Leave to rest again overnight. Weigh and shape the pieces. Ferment for 2 to 3 hours at 30 °C and 85% humidity. |
Whipped white chocolate ganache
Ingredients480g 35 % fat cream (1) 400g Belcolade white chocolate 24g gelatine mass 600g 35% fat cream (2) | MethodHeat the cream and pour over the white chocolate, the seeds from two vanilla pods, and the gelatine mass. Blend. Add the rest of the cream and leave overnight. Whip the following day. |
Assembly
Ingredients180g whipped white chocolate ganache 1000g sliced candied lemon without syrup | MethodCut the ring into two and fill it with the whipped ganache. Decorate with the candied lemon. |
Recipe courtesy of Sosa
