Glazed Doughnuts

PASTRY

Apr 13

White TCHO Chocolate and Pink Peppercorn Glaze, Rhubarb-Orange Compote, Coconut Sorbet, Oat Streusel

Pastry Chef Claudia Martinez of Miller Union | Atlanta

INGREDIENTS

Dough:
½ ounce yeast
17 ounces whole milk, warmed
27 ounces all-purpose flour
5 ounces high-gluten flour
2 ounces sugar
½ ounce salt
⅓ ounce baking powder
6 ounces butter
2 eggs
1 teaspoon vnlla Extract Co. pure vanilla extract

Rhubarb-Orange Compote:
2 pounds rhubarb, trimmed and cut into ½-inch-thick pieces
2 cups granulated sugar
1 teaspoon salt
½ cup lemon juice
¼ cup orange juice
Zest of 1 orange
Zest of 1 lemon
1 teaspoon vnlla Extract Co. pure vanilla extract

Coconut Sorbet:
1.5 kilograms coconut purée
500 grams lime juice
516 grams sugar
150 grams glucose syrup
½ cup vodka
Zest of 2 limes

Oat Streusel:
86 grams butter
¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon ground cardamom
1 teaspoon cinnamon
1 teaspoon salt
½ cup rolled oats
½ cup pecan pieces

White Chocolate-Pink Peppercorn Glaze:
4 ounces TCHO Choco Blanco 35% chocolate
¼ cup heavy cream
2 cups powdered sugar
¼ teaspoon salt
½ teaspoon crushed pink peppercorns

To Assemble and Serve:
Neutral oil
Maldon salt

METHOD

For the Dough:
In a small mixing bowl, bloom yeast in milk. Set aside. In the bowl of a stand mixer fitted with a hook attachment, add flours, sugar, salt, and baking powder. Mix ingredients on low speed. Add in butter, then eggs, vanilla, and the yeast-milk mixture. Mix on medium speed until dough starts to come together. Coat a medium-sized mixing bowl with nonstick spray. Transfer dough to the mixing bowl. Refrigerate and let proof 2 hours.

For the Rhubarb-Orange Compote:
In a large saucepan over medium-high heat, combine rhubarb, sugar, and salt. Cook, stirring until rhubarb releases juices and mixture comes to a boil, about 8 minutes. Reduce heat to medium and let simmer until mixture has thickened, about 15 minutes. Stir in lemon juice, orange juice, fruit zests, and vanilla. Transfer compote to an airtight container. Refrigerate 1 hour.

For the Coconut Sorbet:
In a medium pot, add coconut purée, lime juice, sugar, glucose syrup and 1.21 kilograms water. Bring to a simmer. Strain mixture into a container and chill over an ice bath. Stir in vodka and lime zest. Place the sorbet base into an ice cream machine and process according to manufacturer’s instructions. Transfer to an airtight container and freeze.

For the Oat Streusel:
Heat oven to 325°F. In a food processor, add butter, sugar, flour, cardamom, cinnamon, and salt. Pulse 20 to 30 seconds, until the mixture begins to clump together. Add oats and pecans. Pulse to combine. Transfer mixture to a half sheet tray. Bake 8 to 10 minutes, or until golden brown. Remove from oven and set aside.

For the White Chocolate-Pink Peppercorn Glaze:
In a bowl set over a double boiler, melt chocolate. Remove from heat and whisk in remaining ingredients. Set aside.

To Assemble and Serve:
Once Dough has doubled in size, remove from refrigerator and transfer to a floured work surface. Roll out Dough until it is ⅜-inch-thick. Using a ⅞-inch pastry cutter, punch out doughnuts. Using a deep fryer, heat oil to 325°F. Drop 5 doughnuts into the oil and fry 1 minute on each side, working in batches if necessary. Let cool. Once cooled, coat doughnuts generously in White Chocolate-Pink Peppercorn Glaze. In a serving bowl, arrange doughnuts in a circle. Top with salt. Spoon ¼ cup Rhubarb-Orange Compote into the center of the circle. Sprinkle doughnuts with Oat Streusel, then top with 1 scoop Coconut Sorbet.

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