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Rose and White Chocolate Donuts - Gluten Free
The smell of fresh donuts out of the oven and fragrant rose water will have you. These gluten free donuts made easy with the addition of hand made nougat from the team at Nougat and Nice. Impress yourself and your friends this summer with afternoon tea that will have you wanting more.
Time 50 minutes Serves 12
Ingredients
Donuts:
1x Nougat and Nice Honey Almond 200g Box
2x Eggs lightly beaten
3/4 cup milk
2 cups Gluten Free Self Raising Flour
White Chocolate Ganache:
200g white chocolate
200g cream
1/2 teaspoon rose water
1/3 cup dried edible rose petals
Pashmak ( Optional)
Method
1. Preheat oven to 200C fan forced. Grease two, six hole donuts trays and set aside.
2. Remove wrapper from nougat and roughly chop. Place nougat into a food processor and blitz to a very fine crumb.
3. In a large bowl combine the nougat and flour. In a sperate mixing bowl combine the eggs and milk. Add the wet mix into the dry mix and combine with a spatula.
4. Fill the donut pans with your donut mixture they should only be 1/2 full and not be covering the center hole.
5. Bake in oven for 7-9 minute or until set. Try with a skewer if unsure. Remove from oven once cooked and allow to cool for 5 mins before turning out on to a cooling rack to completely cool.
6. Place white chocolate and cream into a microwave safe bowl. Warm in 30 second bursts stirring in-between until completely melted. Stir until the ganache is completely homogenous before adding in the rose water, stir in then set aside.
7. Take one donut at a time in your finger tips and dip just the top into the still warm chocolate ganache then allow the excess to dip off a little before returning it to the cooling rack. Repeat with all the donuts. Next gently sprinkle rose petals over the top of the freshly coated donuts.
8. Serve that day and enjoy.
Time 50 minutes Serves 12
Ingredients
Donuts:
1x Nougat and Nice Honey Almond 200g Box
2x Eggs lightly beaten
3/4 cup milk
2 cups Gluten Free Self Raising Flour
White Chocolate Ganache:
200g white chocolate
200g cream
1/2 teaspoon rose water
1/3 cup dried edible rose petals
Pashmak ( Optional)
Method
1. Preheat oven to 200C fan forced. Grease two, six hole donuts trays and set aside.
2. Remove wrapper from nougat and roughly chop. Place nougat into a food processor and blitz to a very fine crumb.
3. In a large bowl combine the nougat and flour. In a sperate mixing bowl combine the eggs and milk. Add the wet mix into the dry mix and combine with a spatula.
4. Fill the donut pans with your donut mixture they should only be 1/2 full and not be covering the center hole.
5. Bake in oven for 7-9 minute or until set. Try with a skewer if unsure. Remove from oven once cooked and allow to cool for 5 mins before turning out on to a cooling rack to completely cool.
6. Place white chocolate and cream into a microwave safe bowl. Warm in 30 second bursts stirring in-between until completely melted. Stir until the ganache is completely homogenous before adding in the rose water, stir in then set aside.
7. Take one donut at a time in your finger tips and dip just the top into the still warm chocolate ganache then allow the excess to dip off a little before returning it to the cooling rack. Repeat with all the donuts. Next gently sprinkle rose petals over the top of the freshly coated donuts.
8. Serve that day and enjoy.
