Adriano Zumbo’s Yoghurt Raspberry Honey Zonut’s

Adriano Zumbo's Yoghurt Raspberry Honey Zonut's
Millie Constable

Lifestyle Writer

Jan 14, 2024

Try Adriano Zumbo’s Yoghurt Raspberry Honey Zonut’s

Makes 12

You will need
1 quantity Zonuts (see page 140)
1 punnet raspberries


Raspberry jam
300 g (10½ oz) Raspberry Purée (see Basics)
30 g (1 oz) caster (superfine) sugar
6 g (3/16 oz) pectin 325 NH 95 (see Glossary)

Thickened honey yoghurt
3 g (1/8 oz) gold-strength gelatine leaves
18 g (5/8 oz) cold water
10 g (3/8 oz) lemon juice
40 g (1½ oz) Tasmanian leatherwood honey
350 g (12 oz) natural yoghurt
150 g (5½ oz) crème fraîche
seeds scraped from ½ vanilla bean

Sourdough granola
60 g (2¼ oz) rolled oats
3 tablespoons canola oil
60 g (2¼ oz) day-old sourdough bread, cut into 5 mm (¼ inch) cubes
3 tablespoons extra virgin olive oil
85 g (3 oz) puffed rice cereal
100 g (3½ oz) Tasmanian leatherwood honey
3 g (1/8 oz) sea salt
35 g (1¼ oz) freeze-dried raspberries (optional)

Fondant glaze
300–400 g (10½–14 oz) white fondant
red food colouring


Raspberry jam
1 Put the raspberry purée in a small saucepan over medium heat and heat to 60°C (140°F). Combine the caster sugar and pectin and add to the purée. Stir constantly until the mixture reaches boiling point. Remove from the heat and pour the jam into a heatproof bowl or container. Cover with plastic wrap, ensuring the plastic is touching the surface. Set aside for 1–2 hours to cool to room temperature and set.

Thickened honey yoghurt
1 Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak for 10 minutes. Heat the lemon juice and honey in a small saucepan. Add the gelatine and any remaining soaking liquid and stir to dissolve the gelatine.
2 Combine the yoghurt, crème fraîche and vanilla seeds in a bowl then add 4 tablespoons of this mixture to the gelatine mix. Stir well to temper, then pour all of the gelatine mixture into the yoghurt mixture and combine.
3 Pour the honey yoghurt mixture into a bowl or container and cover with plastic wrap, ensuring the plastic is touching the surface. Set aside in the refrigerator to set. Use as needed.

Sourdough granola
1 Preheat the oven to 100°C (210°F). Line 3 baking sheets with baking paper. Put the rolled oats in a bowl and pour the canola oil over them. Stir well, then transfer to a baking sheet. Bake for 30 minutes until toasted.
2 Meanwhile, put the sourdough cubes in a bowl, toss with the olive oil and season with salt. Spread over a baking sheet, place in the oven with the oat mix and bake about 10 minutes until dried and toasted.
3 Increase the oven temperature to 140°C (275°F). Put the puffed rice cereal, toasted oats and sourdough into a medium bowl and combine. Put the honey in a small saucepan and bring to the boil. Pour honey over the ingredients in the bowl, stirring well, and add the sea salt. Spread the granola over a baking sheet and bake for 10 minutes, stir and continue cooking for another 10 minutes until golden. Add the freeze-dried raspberry, if using, then leave to cool. Store in an airtight container until needed.

Fondant glaze 
1 Heat the fondant with a few drops of red food colouring (enough to achieve a raspberry red colour) to 35–40°C (95–105°F) in a heatproof bowl over a saucepan of simmering water or in the microwave. If the glaze is still too thick for piping, add a small amount of sugar syrup or water.
2 Stand the zonuts on a baking tray with the bottom side up. Use a skewer or another pointy object to make four evenly spaced holes in the bottom of each zonut. Put the raspberry jam into a piping (icing) bag fitted with a 7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of the holes in the bottom of the zonut and squeeze about a teaspoon into each hole until the zonut is half full. Repeat with the remaining zonuts. Put the thickened honey yoghurt mixture into another piping bag fitted with a 7 mm piping tube and and insert it through the same holes to fill the remaining space in each zonut. Turn the filled zonuts back over.
3 Heat the red fondant to 28°C (82°F) in a heatproof bowl over a saucepan of simmering water or in a microwave. Put the glaze in another piping bag fitted with a 7 mm piping tube and pipe the fondant in a circle around the flat top of each zonut. Arrange the sourdough granola on top and add some fresh raspberries. Store in a cool, dry place. These are best eaten within 4–5 hours of making.


Recipe and image from The Zumbo Files by Adriano Zumbo (Murdoch Books) available in all good bookstores and online.


By Millie Constable

Lifestyle Writer

Millie Constable is an avid traveller, photographer, foodie and writer. After travelling the world, Millie moved to Florence, Italy, where she completed a Diploma of Photography and Multimedia. Whilst experimenting with food photography during her studies, she decided that was how she wanted to spend her life, eating and documenting her way around the way world! On returning to Australia, Millie started working for The Carousel and continues to write and dream about food.



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