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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.