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Lamington doughnuts


Category: Dessert - (212)
Origin: Australia
Source: The Tivoli Road Baker�by Michael James


There's much debate between Australians as to whether a lamington should contain jam or not. My preference is based on taste, not tradition, and I have to say I love the combination of tart raspberry jam, chocolate and coconut. These were created as a fun alternative to a traditional lamington.

Ingredients:
- 190 g (6 1/2 oz) bakers flour
- 25 g (1 oz) caster (superfine) sugar
- 2 g salt
- zest of 1 lemon
- 8 g fresh yeast
- 40 g water
- 10 g lemon oil
- 2 medium eggs, at room temperature
- 45 g (1 1/2 oz) butter, diced and soft
- 1 litre (34 fl oz/4 cups) vegetable oil, such as rice bran oil or cotton seed oil, for deep frying

Coconut coating:
- 200 g (7 1/2 oz) shredded coconut

Chocolate ganache:
- 100 g (3 1/2 oz) dark chocolate, at least 70 per cent cocoa solids, roughly chopped
- 280 g (10 oz) whipping cream, 35 per cent fat
- 15 g (1/2 oz) glucose syrup
- 200 g (7 oz) raspberry jam
Preparation:
Resting time: 1 hour 20 mins
Rising time: 2-3 hours
Refrigeration time: overnight

1- Mix the flour, sugar, salt and lemon zest in a medium-sized bowl, and set aside. Combine the yeast, half the water, oil and eggs in the bowl of an electric mixer fitted with the dough hook.

2- Add the flour mixture and mix on medium speed for 10 minutes, adding more water as needed to make a smooth dough.

3- Add the softened butter slowly while continuing to mix. Mix for 5 minutes, until the butter is fully incorporated. The dough should come away from the bowl and form a ball that is smooth, shiny and slightly sticky. Use the windowpane test to check the dough � take a small ball of dough and gently stretch it between your hands. You should be able to stretch it very thin without it breaking. If you find that it breaks easily, continue mixing for a few more minutes to work the gluten in the flour, then test it again. Leave the dough to rest in the bowl, covered with a damp tea towel, for 1 hour.

4- After an hour, knock back the dough and fold it by lifting one side up and over the other. Do this five or six times to develop strength in the dough. Transfer the dough to a lightly oiled container, then cover with a damp tea towel and refrigerate overnight to develop a complex, yeasty flavour.

5- Line two trays with baking paper, and spray the paper lightly with oil. Turn the dough out onto a lightly floured bench and cut it into ten equal pieces. With each piece, gently flatten the dough and bring the edges together in the middle to form a rough ball, then turn it over so the seam is at the bottom. Cup your hand over the dough and use firm pressure to roll it on the bench until it forms a nice tight round ball with a smooth, even surface.

6- Cover the doughnuts again with the damp tea towel, and leave them to rest for 15-20 minutes.

7- Take each doughnut and knock it flat, then fold the edges into the middle and turn it over so the seam is at the bottom. Using firm pressure, roll it into your hand on the bench again. Putting pressure on the doughnut strengthens the dough so it will rise well. Place the doughnuts on the lined trays, evenly spaced to allow for the eventual rise. Lightly cover with plastic wrap and leave to rise for 2-3 hours, or until risen by half. Test the doughnut by gently pressing the surface. If this leaves a dent, they're ready to fry, but if the dough springs back it still needs more time.

8- Heat the oil for deep drying to 180C (360F) in a large, heavy-based saucepan or deep fryer. The temperature is important. If it's too hot, the doughnuts will burn and be raw inside, but if it's not hot enough the doughnuts will stew in the oil and become soggy and greasy. Fry the doughnuts a few at a time, being careful not to overcrowd the pan, for about a minute on each side, until golden. Use a slotted spoon to turn them and remove them from the oil, onto a plate lined with paper towel. Set them aside to cool,

9- To make the coconut coating, preheat the oven to 160C (320F).

10- Spread the coconut out over a tray lined with baking paper.

11- Bake for 3-4 minutes, until lightly toasted, and set aside to cool.

12- To make the chocolate ganache, place the chocolate in a medium sized metal bowl. Bring the cream and glucose syrup to a simmer in a heavy based saucepan over medium heat, stirring to combine. Pour the cream over the chocolate and leave to stand for a few minutes so the chocolate can melt, then mix thoroughly, stirring well to ensure there are no lumps of chocolate left.

13- Put the jam in a piping (icing) bag, make a slit in the side of a doughnut and insert the tip of the piping bag into it. Fill generously, but not so much that it’s oozing out of the top.

14- Holding the doughnut over the bowl, use one hand to cover it in ganache, making sure you coat the entire surface well with chocolate. Repeat for the remaining doughnuts, putting them on a clean tray lined with baking paper as you go.

15- With clean hands (or clean gloves, if you prefer), roll each doughnut in the coconut, making sure the entire surface is coated. To keep things tidy, it's a good idea to place the doughnuts into patty pans once coated - this will stop the doughnuts rolling around, and gives people something to hold their doughnut in while they eat it.

Notes:
- For a more traditional lamington, the jam, chocolate ganache and coconut crust could also be used on squares of sponge cake.
- When coating the doughnuts, use one hand to roll in the chocolate ganache and the other to roll in the coconut. This avoids a messy finish.

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