The Wren Kitchens team cook up two delicious sweet treats for you to try at home
Pistachio & Rose Baked Doughnuts
Sugary, soft and sweet, these delightful doughnuts give a classic a sophisticated spin
Ingredients
200 g plain flour
120 g golden caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 large egg
140 g greek yoghurt
4 tbsps coconut oil, melted
100 ml milk
1 tsp rose water
Topping
200 g icing sugar
1 1/2 tsp rose water
A few drops of pink or red food colouring gel
6-7 tbsp milk
50 g shelled pistachios, finely chopped
4 tbsps edible dried rose petals
Step-by-Step Guide
1. Preheat your oven to 170°C and grease two 6-ring doughnut trays.
2. In a large bowl, mix together the flour, caster sugar, baking powder, bicarbonate of soda and salt.
3. Add in the egg, Greek yoghurt, melted coconut oil, milk and rose essence. Stir together with a wooden spoon until just combined.
4. Spoon the mixture into a piping bag with no nozzle (or a disposable piping bag with the tip cut off to give a ¾” hole). Pipe the mixture into the doughnut rings.
5. Add the icing sugar to a large bowl along with the rose water and pink food colouring gel. Add half of the milk and stir with a spoon.
6.Keep adding milk a little at a time, stirring after each addition, until you get a thick icing that coats the back of the spoon.
7.Remove the doughnuts from the trays. Dip the smooth side into the icing and allow any excess to drip off. Place on a plate and sprinkle on the pistachios and rose petals before serving.
Chocolate Melting Moments with Peanut Butter Ganache
These sweet and salty bites are a perfect mouthful and devilishly moreish
Ingredients
Cookies:
250g butter, softened
¾ cup icing sugar
½ cup Dutch cocoa
1 1/3 cups plain flour
1/3 cup cornflour
1 cup finely chopped unsalted peanuts
Peanut Butter Ganache:
¾ cup crunchy peanut butter
120g white chocolate, chopped
Instructions
1. Preheat the oven to 160˚C and line two baking trays with baking paper.
2. In the bowl of an electric mixer cream the butter and icing sugar until pale and creamy. Sift the cocoa, flour and cornflour and fold into the creamed mixture until well combined.
3. Roll the mixture into balls approximately 3cm in diameter. Roll in chopped peanuts and place onto baking trays. Using a fork, gently flatten the biscuits.
4. Bake on shelf positions 1 and 3 for 12 to 15 minutes or until cooked. Cool on the trays.
5. While the biscuits are baking make the peanut butter ganache.
6. Combine the peanut butter and the chocolate in a small saucepan and place on induction level 1 until the chocolate melts and the peanut butter softens. Mix well and allow to cool to a spreading consistency.
7. Fill the biscuits with the ganache.