Ease of preparation: Complex
Yield: 12 croissant donuts
Ingredients:
Croissant dough (see recipe)
Canola oil, for deep-frying (or substitute with vegetable oil, grapeseed oil or sunflower oil)
1 cup (240 ml) caster sugar
Honeyed mascarpone icing
1 cup (240 ml) mascarpone cheese
½ cup (120 ml) unsalted butter
¼ cup (60 ml) honey
1 1/3 cups (320 ml) icing sugar
¼ cup (60 ml) cornstarch
To finish
½ cup (120 ml) honey, for drizzling
Flaked sea salt, for sprinkling
Fresh figs, for topping
Special Equipment
4-inch (10 cm) ring cutter
2-inch (5cm) ring cutter)
Pastry bag with medium tip
Method:
Let’s get baking!
To make the croissant donuts, roll out croissant dough to about ¾-inch (2cm) thickness. Using a 4-inch (10 cm) ring cutter, cut 12 circles out of dough. Using a 1-inch (5 cm) ring cutter, cut a circle out of the centre of each piece to create a donut-shape, reserving centre pieces.
Line two baking sheets with parchment paper. Lightly flour the parchment paper. Place the croissant donuts and reserved centre holes on to baking sheets at least 2 inches (5 cm) apart. Cover loosely with plastic wrap and proof for 1 ½ to 2 hours in a warm area of your kitchen (not too warm or close to direct heat as you don’t want the butter melting).
When the dough has doubled in size, heat canola oil in a large pot until it reaches 350 F (175 C).
Gently place a few croissant donuts and croissant donut holes in the oil and fry for about 1 ½ to 2 minutes on each side, flipping once.
Remove pieces one at a time, shaking off excess oil. Place on a paper towel-lined plate. Check oil temperature and wait until it reaches 350 F (175 C) before continuing to fry the remaining pieces.
Let cool completely, and then toss in caster sugar.
To make the honeyed mascarpone icing, add mascarpone, unsalted butter, and honey to a bowl. Using a hand mixer, blend until fluffy. Slowly add icing sugar and cornstarch and blend until smooth. Fit a pastry bag with a medium tip and fill it with half of the icing, leaving the remaining icing in the bowl.
To finish, use the pastry bag to drizzle lines of honeyed mascarpone icing across each croissant donut. Dip the croissant donut holes in the remaining icing in the bowl. Place a hole in the middle of each croissant donut. Drizzle croissant donuts with honey. Sprinkle with flakes of sea salt. Adorn with sliced fresh figs.
Serve fresh.
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