Ferrero Rocher Doughnuts Fatemeh Ashari

10 doughnuts

For the dough:

250 grams (1 1/2 cups + 4 tbsp.) all-purpose flour

7 grams (2 tsp.) active dry yeast

40 grams (4 tbsp.) sugar

1 egg yolk

50 grams soft butter

125 ml. (1/2 cup) milk

Pinch of salt

For the filling:

10 Ferrero Rocher

For frying:

1-liter vegetable oil

For chocolate ganache:

100 grams dark chocolate

125 ml. (1/2 cup) whipping cream

For decoration:

5 Ferrero Rocher (halved)

Caramelized hazelnut bits

Edible gold leaves (optional)

Edible gold dust

Ferrero Rocher DoughnutsPhoto: Natalie Levin

Preparation:

Dough: in a mixer bowl with a kneading attachment, put flour, yeast, sugar, egg yolk, butter, milk and salt and knead for 10 minutes until uniform dough is obtained.

Transfer the dough to a work surface, form a ball shape and place in a lightly greased bowl.

Cover and allow rising for about an hour until the dough doubles its volume.

Assemble the doughnuts: divide the dough into 10 equal parts.

Spread each piece of dough slightly in your hands and place a Ferraro Rocher ball in the center. Close the edges and form a tight ball.

Place the dough balls on a pan lined with greased baking paper. Brush the doughnuts with oil at the top.

Cover and allow rising for 30-40 minutes in a warm place or until the doughnuts almost double their volume.

In a large pot, heat the oil over medium heat. The oil is ready for frying when a handle of a wooden spoon is placed into it and small bubbles are formed around it.

Fry the donuts for about 3-4 minutes on each side or until they get a deep golden color.

Remove from oil with a slotted spoon and place on paper towel to remove excess oil. Cool slightly at room temperature.

Chocolate ganache: chop the chocolate and put in a bowl.

Add the cream and melt together in a microwave or over double-boiler until everything is melted and the mixture is smooth.

Dip the top of each doughnut in ganache.

Decorate with half a Ferrero Rocher, caramelized hazelnut bits, gold leaves, and gold dust and serve.

Notes:

The doughnuts are at their best on the day of preparation. It is recommended to fry them relatively close to serving.

It is possible to omit the golden leaves and the gold powder, but they add a luxurious touch to the doughnuts, which is very suitable for Ferrero Rocher.

PUMPKIN COOKIES WITH CINNAMON GLAZE

INGREDIENTS

3/4 cup butter

1/2 cup sugar

1/2 cup brown sugar

3/4 cup pumpkin puree

1 egg

1 tsp vanilla

2 1/2 cups flour

1/4 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

GLAZE

1 cup powdered sugar (plus more if needed for thickness)

1 tsp cinnamon

2 tbsp milk

1/4 tsp vanilla extract

1. Cream butter and sugars together until light and fluffy, 3-4 minutes.

2. Add the pumpkin puree, egg and vanilla and mix until combined.

3. Add the dry ingredients and mix until smooth. Dough will be sticky.

4. Drop 2 tablespoon sized balls of cookie dough onto a parchment lined cookie sheet. Because the dough is sticky, I dropped a tablespoon at a time, then lightly pressed them together and flattened them just a bit.

5. Bake at 350 for 9-10 minutes.

6. Let cool for 1 minute, then move to cooling rack to finish cooling.

7. When cookies are cool, whisk together ingredients for the glaze.

8. Drizzle glaze over cookies. Allow to dry.

MINI CINNAMON ROLL CHEESECAKES ATEFEH ASADBEIGI

INGREDIENTS

CRUST

1 cup (134g) vanilla wafer cookie crumbs

2 tbsp sugar

1/2 tsp ground cinnamon

4 tbsp (56g) Challenge butter, melted

CHEESECAKE FILLING

12 ounces (339g) Challenge cream cheese, room temperature

1/2 cup (104g) sugar

3 tbsp (24g) flour

1/2 tsp ground cinnamon

1/2 cup (115g) sour cream

1 tsp vanilla extract

2 eggs

CINNAMON SUGAR FILLING

1 1/2 tbsp ground cinnamon

1/4 cup (52g) sugar

FROSTING

3 tbsp Challenge butter

1/2 cup + 2 tbsp powdered sugar

1/4 tsp vanilla extract

1/2 tbsp milk

method 

CRUST

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.

2. Combine the vanilla wafer cookies crumbs, sugar, cinnamon and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.

3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

CHEESECAKE FILLING AND FROSTING

1. Reduce oven to 300°F (148°C).

2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

3. Add the sour cream and vanilla extract. Beat on low speed until well combined.

4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside.

5. In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling

6. Add about 1/2 to 3/4 of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat two more times for a total of three layers of filling and cinnamon sugar. The cupcakes should be mostly full.

7. Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes.

8. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

9. When cheesecakes are cooled, remove them from the pan.

10. To make the frosting, mix the butter until smooth.

11. Add the powdered sugar, vanilla extract and mix and mix until smooth.

12. Add the frosting to a piping bag fitted with a small round piping tip (or a ziplock bag with the corner cut off) and pipe a swirl of frosting onto each cheesecake.

13. Refrigerate cheesecakes until ready to serve.