MasterChef Australia favourite Pete Campbell was renowned for his creativity on the reality TV cooking competition. Here, he puts those inventive skills into action with this Ronut recipe, which uses Katoomba Foods Roti breads as the key ingredient!
You’ve heard of a cronut – now here comes the Ronut! This chocolate covered, vanilla cream-filled donut made from a Katoomba Foods Roti is absolutely, positively, the Best. Thing. Ever! And it’s so easy to make at home. Pete says this recipe is simpler than it looks.
Serves: Makes up to 20 Ronuts
Preparation: 30 minutes (plus 4 hours chilling time)
Cooking: 10 minutes
Ronut Ingredients
- Up to 20 Katoomba Foods Roti Paratha
- Neutral-flavoured oil for shallow or deep frying
Filling:
- 4 large egg yolks
- ½ cup white sugar
- ¼ cup corn starch
- ⅛ cup plain flour
- ½ tsp salt
- 2 cups full cream milk
- 1 vanilla bean
- 4 tbsp cold butter, cubed
Chocolate glaze:
- 100g good quality dark chocolate
- 50g good quality milk chocolate
- ½ cup thickened cream
Method
Filling:
1. Halve the vanilla bean, scrape out the seeds and chop the pod into 4 pieces
2. Combine milk, vanilla seeds and pod in a saucepan over medium heat until bubbles just start to break the surface
3. Combine egg yolks and dry ingredients in a bowl and whisk thoroughly until colour turns pale
4. Remove milk from heat, add ¼ of the milk to egg mixture and whisk thoroughly to combine and temper the eggs, repeat one more time
5. Add tempered egg mixture into the milk saucepan, place over medium high heat and whisk constantly until thickened, about 3-5 minutes
6. Remove from heat and allow to cool for about 10 minutes
7. Whisk in cold butter cube by cube to emulsify into the custard
8. Pass through a fine mesh sieve to remove the vanilla pods and any lumps, cover with cling film (on the surface of the custard) and allow to cool in the fridge for at least 4 hours
Chocolate glaze:
9. Heat cream to very hot, then add finely chopped chocolate and stir to combine. Allow to cool slightly
Assembly:
10. Place a 3cm cookie cutter in the centre of a roti. Pipe a 2cm-thick ring of custard around the cutter and then remove cutter
11. Slice 32 cuts around the roti, from the custard to the outer edge
12. Working your way around, fold each strip over the custard toward the centre of the roti – each strip should overlap the previous by half
13. Once all the strips are folded into the centre, using the cookie cutter push down to create the donut hole (this also seals the roti and removes the thick additional dough)
14. Shallow fry, or deep fry the Ronuts in neutral oil at 180C for about 3 minutes
15. Remove from oil and allow to cool on paper towel
16. Dip the Ronut upside-down into the
