1 punnet fresh raspberries
300 g raspberry puree
30 g caster sugar
6 g pectin 325NH 95
Thickened honey yoghurt
3 g gold-strength gelatine leaves
18 g cold water
10 g lemon juice
40 g leatherwood honey
350 g natural yoghurt
150 g creme fraiche
½ vanilla bean seeds scraped
60 g rolled oats
3 tbsp canola oil
60 g day-old sourdough bread cut into 5mm cubes
3 tbsp extra virgin olive oil
85 g puffed rice cereal
100 g Tasmanian leatherwood honey
3 g sea salt
35 g freeze-dried raspberries
400 g white fondant icing
red food colouring
62.5 g fresh yeast
435 g cold water
1 kg plain flour
25 g salt
120 g caster sugar
50 g unsalted butter
450 g unsalted butter extra, rolled out into a sheet
- Put the raspberry purée in a small saucepan over medium heat and heat to 60°C. 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.
- 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.
- 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.
- 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.
- Preheat the oven to 100°C. 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.
- 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.
- Increase the oven temperature to 140°C. 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.
- Heat the fondant with a few drops of red food colouring (enough to achieve a raspberry red colour) to 35–40°C 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.
- Put all ingredients, except the rolled butter sheet, into the bowl of an electric mixer fitted with the dough hook attachment. Start on low speed. Mix on low–medium speed for 2 minutes, then mix on medium speed for 4–5 minutes to develop the gluten.
- Place the dough in a clean bowl and leave to rest, covered, for 30 minutes at room temperature, then transfer to the refrigerator for 1–2 hours to chill.
- Remove the butter sheet from the refrigerator 30 minutes before you’re ready to use the dough to allow the butter to soften slightly. On a lightly floured surface, roll the dough into a flat sheet 35–40 cm (14–16 inches) long and 15–20 cm (6–8 inches) wide. Lay the butter sheet in the middle of the dough and fold the sides in to make an open-ended parcel. Using the rolling pin, hit the folded dough lengthways to soften and flatten a bit and make the first roll easier. Roll the dough lengthways using the rolling pin, and continue until it’s about 5–6 mm (1/4 inch) thick. Fold the dough into thirds and repeat the rolling process. Rest for 30–60 minutes in the refrigerator. Repeat the folding and rolling twice more for a total of four times. Rest the dough for a further 30 minutes in the refrigerator.
- Line a tray with baking paper. Remove the dough from the refrigerator and roll it out to 6–7 mm (1/4 inch) thick. Cut out rounds of dough with a 6 cm (2½ inch) round cutter, then cut a small hole in the middle with a 1.5 cm (5/8 inch) cutter. Place the zonuts on the prepared tray.
- Fill your kitchen sink with warm–hot water to a level of about 2 cm (3/4 inch). Place a small dish in the sink and stand a wire rack on top so the rack sits just at the surface of the water. Place the tray with the zonuts on top. Cover the sink with tea towels (dish towels) and leave the zonuts to double in size. You may need to change the water a few times as it cools.
- Half fill a saucepan or deep fryer with oil and heat to 180–190°C (350–375°F) or until a cube of bread turns golden brown in 15 seconds. Carefully place the zonuts in the hot oil and fry each one for 30 seconds. Turn over and cook until lightly golden. Remove using tongs or a slotted spoon and place on paper towel to dry.
- 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 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.
- Heat the red fondant to 28°C 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.