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Pecan and Cinnamon Doughnuts with Dilmah Earl Grey Tea Anglaise

The Mexican ‘buñuelo’ is a descendent of Spanish churros and adds pecans to wonderful effect.

Pecan and Cinnamon Doughnuts with Dilmah Earl Grey Tea Anglaise

The Mexican buñuelo is a descendent of Spanish churros and comes in many forms; a flat stretched disc of dough, a classic ring shaped doughnut or a simple ball. Usually scented with anise and soaked in brown sugar syrup, this recipe adds pecans and tea anglaise to wonderful effect.

Makes: 24

Choux pastry

2 cups water

½ tsp salt

60 g butter unsalted

240 g sifted flour

4 eggs, whisked

1 teaspoon baking powder

100 g pecans, slightly roasted

1 litre grape seed oil

Cinnamon sugar

⅓ cup of ground cinnamon

⅓ cup of castor sugar

Earl Grey Tea anglaise

300 ml milk

3 egg yolks

80 g sugar

1 vanilla bean

2 tbsp Dilmah Earl Grey tea

Mix the cinnamon and sugar together and set aside in a medium-sized heat-proof bowl. 

To make the anglaise, slit the vanilla bean lengthways and scrape out the seeds. In a small heavy based saucepan, bring the milk to the boil with the empty vanilla pod then add the tea. Remove from the heat and cover to infuse for 4 minutes.

Whisk yolks and sugar together until pale and fluffy then add the vanilla seeds. Strain the tea-infused milk, then slowly add it to the egg mixture, whisking constantly.

Pour the mixture into a clean small saucepan and return to a medium heat, stirring continuously until the sauce thickens. The anglaise is ready when it coats the back of a spoon, or at 78˚C. Remove the anglaise from the pot and pour into a bowl, then whisk to cool (around 1 minute).

To prepare the pastry bring the water, salt, butter and anise to the boil, then add the flour and stir vigorously on a low heat until smooth and the dough starts to come away from the sides of the pan.

Let cool for 10 minutes then, while beating the mixture with a spoon, start to add egg a little at a time until all incorporated. Add the baking powder and pecans, then let the dough rest for 10 minutes.

Heat grape-seed oil to 190˚C. Using two teaspoons, form small balls of dough and drop them into the oil. Coat the spoons in a little oil to help the ball come off smoothly and be sure to drop them in from a close distance to avoid any hot oil splashes.

Cook in the oil for around 1½ minutes on each side, then remove and place immediately into the cinnamon sugar.

Serve while still warm with the Earl grey tea anglaise.

Note: Grape seed oil is preferred for this recipe as is has a clean flavour, but a good quality vegetable oil will work well too. 

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