Lamington doughnuts

Lamington doughnuts

By
From
The Tivoli Road Baker
Makes
10
Photographer
Bonnie Savage and Alan Benson

These were created as a fun alternative to a traditional lamington. We serve them at the bakery around Australia Day, and for other special Australian occasions.

There’s much debate between Australians as to whether a lamington should contain jam or not. My preference is based on taste, not tradition, and I have to say I love the combination of tart raspberry jam, chocolate and coconut.

Coconut coating

Ingredients

Quantity Ingredient
200g shredded coconut

Method

  1. To prepare the coconut, preheat the oven to 160°C (320°F). Spread the coconut out over a tray lined with baking paper. Bake for 3–4 minutes, until lightly toasted, and set aside to cool.

Chocolate ganache

Ingredients

Quantity Ingredient
100g dark chocolate (at least 70% cocoa solids), roughly chopped
280g whipping cream (35% fat)
15g glucose syrup

Method

  1. To make the chocolate ganache, place the chocolate in a medium sized metal bowl. Bring the cream and glucose syrup to a simmer in a heavy based saucepan over medium heat, stirring to combine. Pour the cream over the chocolate and leave to stand for a few minutes so the chocolate can melt, then mix thoroughly, stirring well to ensure there are no lumps of chocolate left.

Ingredients

Quantity Ingredient
200g see method for ingredients
1 quantity doughnuts – cross reference

Method

  1. Put the jam in a piping (icing) bag, make a slit in the side of a doughnut and insert the tip of the piping bag into it. Fill generously, but not so much that it’s oozing out of the top.
  2. Holding the doughnut over the bowl, use one hand to cover it in ganache, making sure you coat the entire surface well with chocolate. Repeat for the remaining doughnuts, putting them on a clean tray lined with baking paper as you go.
  3. With clean hands (or clean gloves, if you prefer), roll each doughnut in the coconut, making sure the entire surface is coated. To keep things tidy, it’s a good idea to place the doughnuts into patty pans once coated – this will stop the doughnuts rolling around, and gives people something to hold their doughnut in while they eat it.

Bakery notes

  • For a more traditional lamington, the jam, chocolate ganache and coconut crust could also be used on squares of sponge cake.

    When coating the doughnuts, use one hand to roll in the chocolate ganache and the other to roll in the coconut. This avoids a messy finish.
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