Thursdays
needn't be drab with talk about all these fun new finds, and I already have a few other things lined up for the following weeks. Not much else to say except for the fact that I want this bag, so unless you're willing to take me up on that, please read ahead.
Food news of the week:
Philippe Conticini, hello. How have I not tried your praline croissants and tarte au citron before? Look, I have yet to try the best Paris has to offer, but the thick custardy praline filling leaking from perfectly laminated, buttery pastry had me in a state of drooling zen. I would say go for the patisserie if you want to get just a few things. Another thing: I am of the firm conviction that the otoro (fatty tuna) at kikuchi is still the best I've tried in London. It's hard to find affordable, good sushi here anyway, but this always hits the spot.
Science of the week:
My friend Julian co-published this cool paper on a new therapeutic target for the SARS-CoV-2 virus! I really appreciate the inquisitive tone and nifty graphics. I have talented friends.
Insight of the week:
Hibiscus and tequila go phenomenally together. That is it, that is all. Take a shot of hibiscus syrup or extract, mix with two shots tequila and top up with some fizz. Enjoy.
Recipe of the week:
I titled this 'neopolitan baked doughnuts' years ago when I wrote the original post (pictures etc here too) because of the fanciful colours and whimsical air about it when you take a bite. They are heaven– light, fluffy, and just a little different from your average chocolate doughnut.
Strawberry Chocolate Vanilla Bean Baked Doughnuts (makes 16)
Ingredients
For the doughnuts:
265g (slightly less than 2 cups) all-purpose flour
170g (3/4 cup) white castor sugar
1 vanilla bean
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
60g melted, unsalted butter
180ml (3/4 cup) buttermilk, or take a tablespoonful of white vinegar and place it in the bottom of your measuring cup before filling it up to the 180ml-mark with whole milk
70g chopped dark chocolate
2 eggs
170g (1 cup) finely chopped strawberries
For the glaze:
60g (1/3 cup) strawberries, washed and finely chopped
230g icing sugar
pinch salt
Directions
Preheat oven to 180C (350F) and butter doughnut pans with melted butter. In a large bowl, whisk together the flour, baking powder, baking soda, chopped chocolate and salt. In a separate, slightly smaller bowl, pour in your sugar. Take a sharp knife and run it firmly down the middle of the vanilla bean, then scrape out the insides. Dump the clumps of black into the sugar. With your fingertips, rub the vanilla bean into the sugar, so most of it is evenly incorporated into the white mass. Tip the vanilla and sugar mix into the bowl with the rest of the dry ingredients and whisk everything together well, for at least 30 seconds or so.
In a separate bowl, whisk together the eggs, buttermilk (or milk and vinegar mix) and melted butter. Pour the wet mix into the dry mix and mix everything together slowly with a wooden spoon until just combined. The batter should be a little lumpy and slightly thick. Not in the least bit liquidy. Pat your chopped strawberries with a dry paper towel just to remove excess moisture, then stir them into the mix. Using 2 tablespoons, dollop the doughnut batter into the greased doughnut pan(s) (I only have one so I did this in batches). Bake in the preheated oven for 15-16 minutes.
While they are baking, make the glaze- no electrical beaters needed!!
Purée the chopped strawberries in a blender, or you could microwave them and then mash with a fork. Put the strawberries into a large bowl, then using a tablespoon, remove any extra liquid that seeped out. It won’t be much, and you need not remove all of the extra juice. Add half of the icing sugar first and the salt, and mix together with the same tablespoon until you get a wet, dark pink mixture. Add the rest of the icing sugar and continue to mix until you achieve a thick, spreadable consistency.
Once the doughnuts are baked, leave to cool in the pan on a cooling rack for at least 15 minutes before turning them out. Once fully cool (around another 15 minutes later), dip the tops of the doughnuts into the strawberry glaze, then let them rest on the cooling rack again. Store the doughnuts in the fridge, because the glaze doesn’t sit too well in a warm environment.
Pink kinda pleasure.
Until next time,
Alex
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