E V E N T C I R C U L A R E C O N O M Y
For the occasion we developed three doughnut recipes for Kate Raworth, English economist & author of Doughnut Economics.
Doughnuts for Kate Raworth - 3 of a kind
1. BEETROOT & GINGER
160g flour
1 tsp baking powder
2 tsp fresh ginger, grated
4 eggs
200g sunflower oil
200g sugar
50g poppy seed paste
135g beetroot, roughly grated
3 tsp lemon juice
a pinch of sea salt
Heat the oven to 180°C/Gas Mark 4. In a large bowl, whisk the eggs and sugar until pale and creamy, with an electric whisk or by hand. Gently fold all the other ingredients into the egg mixture. Pour into small doughnut tins & bake for 10 minutes.
2. WALNUT & COFFEE
100g walnuts, roasted and roughly chopped
150g unsalted butter, melted
200g icing sugar
100g ground almonds
100g flour
1 tsp baking powder
2 tsp ground coffee beans
6 egg whites
2 shots of espresso (60ml)
a pinch of sea salt
Heat the oven to 180°C/Gas Mark 4. In a large bowl, whisk the eggs and sugar shortly. Gently fold all the other ingredients into the egg mixture. Cover with cling-film and refrigerate for at least two hours. Pour into small doughnut tins & bake for 10 minutes.
Use 4 of the remaining egg yolks (use the others to make scrambled eggs, ravioli or pretzels) to make a saffron custard. Serve the doughnuts with saffron custard alongside.
300ml full-fat milk
300ml cream
generous pinch saffron threads
4 large egg yolks
50g caster sugar
Place the cream, milk and saffron in a small saucepan and bring to a boil. Remove from the heat immediately. In a small bowl, whisk the egg yolk and sugar. While whisking, slowly add the hot milk mix, continuously whisking, until it is all combined.
Return the liquid to the saucepan and place on a medium-low heat. Stir continuously for about 10 minutes until the sauce thickens into a custard. Remove from the heat, cool and refrigerate.
3. PORCINI MUSHROOM & MILK CHOCOLATE
150g flour
30g dried porcini powder
180g unsalted butter, at room temperature
150g cane sugar
4 tsp honey
4 eggs
100g milk chocolate chips
2 tsp baking powder
a pinch of sea salt
Heat the oven to 180°C/Gas Mark 4. In a large bowl, whisk the eggs and sugar until pale and creamy, with an electric whisk or by hand. Gently fold all the other ingredients into the egg mixture. Pour into small doughnut tins & bake for 10 minutes.