He is the pastry chef whose dough-kneading videos have attracted millions of fans worldwide, and now Anthony Randello Jahn, better known as the Donut Daddy, is bringing his signature sweet treats to Sunrise.
To celebrate World Donut Day, the viral baker is showing viewers how to create his decadent velvet praline doughnut, complete with a rich dark chocolate mirror glaze and elegant rose finish. He is also marking the occasion by giving away 500 free doughnuts at his Melbourne store, Levain Doughnuts.
Ingredients
- Water: 300g
- Glucose: 600g
- Caster sugar: 600g
- Sweetened condensed milk: 400g
- Gold gelatine sheets: 46g
- Dark chocolate (50% cocoa solids or higher): 600g
- Red oil-soluble colour: 10g
- Optional black oil-soluble colour: 1g to 2g maximum
Method
- Bloom the gelatine sheets in cold water until softened.
- Place the dark chocolate, red oil-soluble colour and optional black oil-soluble colour into a tall jug.
- In a saucepan, combine the water, glucose and caster sugar.
- Bring the mixture to 103°C.
- Remove from the heat and add the sweetened condensed milk.
- Add the softened gelatine and stir until dissolved.
- Pour over the chocolate and colour.
- Allow to stand for 1 minute.
- Blend until smooth and glossy.
- Strain through a fine sieve.
- Refrigerate overnight.
- Reheat gently before use.
- Use at 32°C to 35°C.
Notes
Any dark chocolate containing 50% cocoa solids or higher can be used. Higher cocoa percentages will create a darker, richer glaze. For a brighter cherry-red finish, use only the red colour. For a darker velvet cherry finish, add 1g black oil-soluble colour. For a dramatic blood-red finish, add up to 2g black oil-soluble colour.
