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.
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.
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
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.