Sunday, 18 August 2013

Its not a's not a's a MONUT!

If you haven't realised that donuts are trending like crazy this year then you must be living under a rock! Whether they are featuring as part of a donut bar or being enjoyed over a hot chocolate as a churros, they are without a doubt the number one sweet treat this year. And I've noticed that there is some serious creativity going on with donut flavours and even some wild 'crossings' appearing with likes of 'cronuts' (a cross between a croissant and a donut) and even 'zonuts' thanks to Adriano Zumbo. So we decided to jump on the band wagon and come up with our own original donut flavour. I did a little research this week on what flavours are trending out there as far as donut fillings go and was really impressed with what I found. From pomegranate mousse filled donuts, to egg nogg and even peanut butter and jelly filled, there was some serious donut envy going on from my side of the laptop! So when I posed the question to Mr Meko "what filling should we do for our donuts?" he answered without hesitation, "Turkish delight".  "Sold!" I proclaimed, being an old Turkish delightful from way back! But with all the Zonuts and Cronuts out there we decided to put our own Meko spin on our donuts and call them a 'Monut'! But is was much to my Mother's dismay who insisted they should be called a 'Mekonut', which I didn't think had the same ring to it. I had to chuckle though when I thought of calling it a 'Gonut' (using the G from our last name), but thought better of it after realising it sounded more like a part of the male anatomy than a sweet treat. So here it is, our Turkish Monuts! You won't find this recipe anywhere else, because it is fresh from the Meko experimental kitchen today. Enjoy x

Turkish 'Monuts'
(makes 24)

You'll need:
3/4 cup milk
14g dry yeast
1/4 cup caster sugar plus 2 tblsp
pinch salt
1 1/2 cups plain flour
220g butter, chilled & cubed
3 eggs, lightly beaten
vegetable oil for frying

2 cups icing sugar
1/4 tsp butter, softened
6 tblsp water
1 tsp rose water essence
80g pistachios, crushed

250g traditional Turkish delight pieces 
1/4 cup water

1. Heat milk over a low heat until just warm (overheating will kill yeast). Remove from the heat and pour into a jug. Add yeast, 2 tablespoons caster sugar and salt. Whisk until well-combined. Stand for 10 minutes.

2. Sift flour into a large bowl. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Add 1/4 cup caster sugar, stirring until well combined. Make a well in the centre and add yeast mixture and eggs. Mix until well combined. Place mixture onto a floured surface and knead for 10 minutes (watch how to do this here). Place dough into a lightly oiled bowl and cover with glad wrap and stand in a warm place for 45 minutes, or until doubled in size.

3. Turn onto a lightly floured board and cut dough in two halves and knead each piece for 5 minutes. Roll each half out one into 5cm thick logs. Cut into 3-4cm slices then using your hands roll each piece into a round ball. Watch the video on how to do this here.

4. Half fill a saucepan with oil. Heat until oil to 170c (you will need a heat resistant thermometer) and ensure you maintain this heat throughout the process. Add 2 to 3 donuts at a time, cooking for 6 mins (3 minutes on each side). Remove with a slotted spoon and drain on paper towels. 

5. Once cooled, make your icing by mixing your icing sugar, water, butter and rose water together until smooth and combined. Dip the top of each donut in icing and then into the pistachio nuts. 

6. When ready to eat, place your Turkish delight in a microwave proof jug with your water and heat for 30 seconds. Mix with a spoon until melted and runny (add more water and heat again if necessary). Half fill a syringe (available at most chemists) with Turkish delight mix and insert into donut to fill. Repeat for remaining donuts and serve.

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