Spanish Donuts with Spiced Chocolate (Chocolate con Rosquillas)

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INGREDIENTS:

Spanish Donuts

(makes approx 30 pieces)

  • 280g self raising flour
  • 75g caster sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 30g unsalted butter, melted and cooled
  • 60ml milk
  • 2 eggs
  • 115g caster sugar mixed with 1/2 tsp ground cinnamon in a shallow dish and set aside
  • Canola oil

METHOD:

  1. Sift into a large bowl the flour, sugar, salt and cinnamon and mix to combine.
  2. Whisk in a separate bowl the milk, eggs and cooled melted butter. Add liquid ingredients to flour and whisk together to form a thick batter (it’ll be a little sticky).
  3. Heat about 4 cm of oil in a pan to 180°C (it’s the right temperature when a piece of bread cooks to golden in 30 seconds).
  4. Dust your hands with flour and form teaspoon-sized balls and drop into pan. Cook each side for about a minute until evenly golden. Don’t cook too much at one time or it’ll drop the temperature of the oil, which will make the donuts really heavy with grease.
  5. Remove with a slotted spoon and toss in the cinnamon sugar until coated. You can keep the donuts warm in a low oven (about 100°C) until all of it has been cooked. Best eaten warm on the day.

Spiced Chocolate

  • 250ml milk
  • 200ml pouring cream (thin cream)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground all-spice
  • 40ml brandy or liqueur such as Grand Marnier (optional)
  • 250g good quality dark chocolate, broken into pieces

METHOD:

  1. Combine milk, cream, spices and liqueur (if using) in a pan and bring to the simmer over low heat. Add chocolate and stir continuously over low heat until melted and combined. Keep warm while you cook the donuts.

Note: To change up the chocolate, use Grand Marnier and replace spices with large strips of rind from an orange (in which after you bring it to a simmer, cook for 5 minutes, stirring constantly over low heat to infuse. Strain to remove rind and then add the chocolate as instructed). Alternatively use a different chocolate flavoured with orange, mint or spices.

If you want your chocolate to be thick add a little cornflour.

Mulled Wine Hot Chocolate

INGREDIENTS:

  • 500ml water
  • 400g caster sugar
  • 100g cocoa powder
  • 2 cinnamon sticks
  • 4 star anise
  • 8 cloves
  • 250g dark chocolate (about 70%), chopped
  • 2 clementines, halved and thickly sliced (substitute with orange)
  • 1 sprig of rosemary
  • 1 x 750ml bottle of red wine (your choice) (Port / Ruby Port is a good option)

METHOD:

  1. Place the water, sugar, cocoa, spices and chocolate in a pan and bring to a simmer. Remove from heat and whisk until it chocolate has melted and everything’s incorporated. Add clementines and rosemary and leave to infuse for 10 minutes.
  2. Add the red wine and warm through gently.
  3. Serve warm (not hot).

Russian Tea Cakes and Caramel Hot Chocolate

INGREDIENTS:

  • 125g nuts, roasted (I used cashews)
  • 300g plain flour
  • 90g caster sugar
  • 1/2 tsp sea salt (skip this if using salted butter)
  • 250g chilled butter, chopped
  • 1 tsp vanilla extract
  • 1 tsp of orange zest (or lemon)
  • About 125g icing sugar

METHOD:

  1. In a food processor, grind up the nuts until fine but not completely pulverised (I like a bit of texture in these shortbreads). Add flour, sugar and salt and pulse to combine. Add the butter cubes, vanilla and zest and process until it comes together into a dough.
  2. Divide dough into 4 pieces, then form each into a thin log of around 30cm. If the dough is too soft, chill it in the fridge for 10-15 minutes then shape into logs.
  3. Wrap each of them in plastic wrap and refrigerate for at least an hour. Dough can be stored in fridge for up to a week or frozen if wrapped really well. Feel free to change up the size or shapes of your shortbread.
  4. Preheat oven to 160°C and line a baking sheet with baking paper. Remove logs from the fridge and slice 1.5cm thick rounds and place on tray an inch apart. Stick it back in the fridge to chill if it warms too quickly.
  5. Bake for 20-25 minutes or until lightly coloured. Rest for 5 minutes then toss cookies into the icing sugar and place on a wired rack.
  6. When cookies have cooled, roll again in more icing sugar. Store in airtight container.

Caramel Hot Chocolate

INGREDIENTS:

  • 600ml milk
  • 100g caster sugar
  • 110g good quality bittersweet chocolate, finely chopped (about 60-70%)
  • 2 tsps of unsweetened cocoa powder

METHOD:

  1. Over medium-low heat, bring milk to a gentle simmer.
  2. In another heavy based saucepan over low heat, add the sugar in an even layer and leave to melt. When it has mostly melted, stir around gently with a silicone spatula to make sure all granules have dissolved. Cook without stirring, until caramel is a golden amber colour.
  3. Add the milk to the caramel (be careful because it’ll bubble up furiously). The caramel will seize and harden so continue to stir over low heat until caramel has completely melted into the milk.
  4. Whisk in the chocolate and cocoa powder and stir until melted and combined. With a stick blender, whizz up the hot chocolate until smooth and slightly frothy.
  5. Serve in warmed mugs or glasses.
Variation
Add a shot (30ml) of alcohol to liven things up. Grand Marnier or Cointreau would go well with the Russian Tea Cakes but brandy, white rum, whisky, Baileys or Tia Maria would also be amazing.
For extra indulgence, if you have a spare vanilla pod lying around, add it to the milk in the beginning, bring to simmer and leave to infuse off the heat for 10 minutes. Remove the bean and bring the milk back to a simmer then continue with the recipe as stated.