This first dish I have been thinking about for a while.
Persian Delight Doughnuts
A baked cardamom doughnut with white chocolate rose ganache and pistachio crumb, rose petal and pistachio toffee and pistachio pashmak.
There are a few components but fairly easy to put together.
Baked cardamom doughnuts
2 cup all-purpose flour
2 tsp baking powder
⅔ cup granulated sugar
2 tsp ground cardamom
1 tsp salt
4 Tbsp butter, softened
½ cup milk, bring to a scald but not boiling
½ cup light Greek yogurt
2 tsp vanilla extract
2 eggs, lightly beaten
Preheat the oven to 160°C. Lightly grease a doughnut pan with melted butter.
In a large mixing bowl, whisk together the flour, baking powder, sugar, cardamom, and salt.
Add butter and rub through dry ingredients until crumb like texture. Add the hot milk, yogurt, eggs and vanilla and stir until combined but do not over mix.
Transfer batter to a piping bag. Pipe into greased doughnut pan to about 2/3 full. Bake in oven until doughnuts spring back. Approx 12 - 14 minutes. Let cool for a few minutes before turning out onto a wire rack to cool completely.
Pistachio and rose petal toffee
1 tbsp rosewater
1 cup of sugar
¼ cup of water
dried rose petals
60g pistachios, chopped finely
Line baking tray with baking paper.
Chop pistachios to small pieces. Sprinkle pistachio onto lined baking tray.
Place 1 cup sugar and 1/4 cup water in a pan over low heat and stir until the sugar dissolves. Increase heat to medium.
Do not stir! Cook for 5 minutes until a medium golden caramel.
Pour toffee over nuts and sprinkle rose petals over the top. Set aside to cool completely before snapping into shards. Toffee can be made a day ahead and stored in an airtight container.
Rosewater and white chocolate ganache
100g white eating chocolate, chopped coarsely
2 tbsp thickened cream
A few drops rosewater, to taste
Stir chocolate and cream in a small bowl over a pot of simmering water over low heat until melted and smooth. Add rosewater to taste. Cover and refrigerate until mixture is spreadable.
100g pistachio, crushed
To put altogether, ice cooled doughnuts with the rosewater and white chocolate ganache, sprinkle with pistachio crumb, top with a shard of pistachio and rose petal toffee and a pinch of pistachio pashmak!
Tell me what you think?