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Adriano Zumbo's Zonuts
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Prep Time:
870 minutes
Cook Time:
20 minutes
Total Time:
890 minutes
Create a delicious fusion of flaky croissant and indulgent deep-fried doughnut.
Ingredients:
  • 375g unsalted butter, at room temperature
  • 125ml (1/2 cup) lukewarm water
  • 7g sachet dried yeast
  • 175g plain flour
  • 700g plain bread flour
  • 150g caster sugar
  • 7.5g salt
  • 225g eggs (about 4-5 eggs, see note)
  • 150ml milk
  • Canola oil or vegetable oil, to deep fry
  • Caster sugar, to coat
  • 4g gelatine leaves
  • 590ml pouring cream
  • 1 vanilla bean, split, seeds scraped
  • 80ml (1/3 cup) condensed milk
  • 150g (1 cup) icing sugar mixture, sifted
  • Pink food colouring, for tinting
Instructions:
  • To prepare the filling, place gelatine in a bowl and cover with cold water. Let it sit for 5 minutes to soften, then squeeze out any excess liquid. In a saucepan over medium heat, bring cream, vanilla bean, and seeds to a boil. Remove from heat and stir in the gelatine until dissolved. Transfer to a bowl, cover, and chill overnight or until set.
  • Prepare the dough by sandwiching 250g of butter between plastic wrap and rolling it out into a 1cm-thick, 16 x 20cm sheet. Chill in the fridge. Chop the remaining butter.
  • Mix the water and yeast in a bowl, then add plain flour until a dough forms. Cover with plastic wrap and let it rise in a warm place until it doubles in size.
  • Combine butter, bread flour, sugar, and salt in an electric mixer with a dough hook. Mix on low until just combined. Add egg and milk, mix until dough forms. Incorporate yeast and mix for 3-4 minutes on medium-low speed. Rest dough for 30 minutes, then chill for 1-2 hours.
  • Soften butter sheet at room temperature for 30 minutes. Roll out dough on a floured surface to a 20 x 40cm rectangle. Place butter in the center, fold dough over, tap to flatten. Rotate dough and roll into a 1cm-thick rectangle. Fold in thirds. Chill wrapped in plastic for 1 hour. Repeat rolling, folding, and chilling 2 more times.
  • Roll the dough on a floured surface to 1cm thickness, then rest for 2 minutes. Lift and gently place the dough back down to relax. Use a 6cm-round cutter to create 18 discs. With a 2.5cm-round cutter, make a small hole in the center of each disc before transferring them to a lined tray.
  • Fill the sink with 2cm deep hot water. Set up a wire rack just above the water and place the prepared tray on top. Cover with a tea towel and let the dough double in size.
  • Preheat oil in a deep fryer or saucepan to 180°C-190°C. Fry Zonuts in batches for 30 seconds per side until golden and cooked through. Drain on a paper towel-lined tray.
  • Spoon the creme chantilly filling into a bowl. Whip with electric beaters until smooth with soft peaks.
  • In a bowl, combine condensed milk and icing sugar until mixture is smooth and thick. Add pink food coloring to tint.
  • Cut three small slits on the bottom of each Zonut. Fill a piping bag with crème chantilly and pipe into the cuts. Coat Zonuts in caster sugar and drizzle with icing. Allow to set before serving.

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