Red Velvet Bronuts
Ingredients
A doughnut crossed with a brownie, how good is that? Then convert it into a Red Velvet flavour and the combination is heaven. These are so simple to do and a massive hit for any occasion.
Makes 18 Bronuts
130g Melted Unsalted Butter
40g Oil (flavourless, veg/canola)
3 Large Eggs Separated
⅛ tsp Salt
100g Plain Flour
220g Golden Caster Sugar
15g Cocoa Powder
1 ½ tsp White Wine Vinegar
1½ tsp Vanilla Extract
½ to 1 tsp Red Food Colouring
Topping
1 tsp Vanilla Extract
250g Icing Sugar
1½ tbsp Water/Milk
100g Full Fat Mascarpone
Colourings of your choice
Method
Preheat the oven to 190C/170C Fan/375F/Gas 5
Place the egg whites into your mixing bowl and
whip up with the balloon whisk, until soft peaks
form. Then add 2 tablespoons of the sugar one
at a time slowly into the egg whites, with the
mixer going. Adding the sugar allows the
meringue to become stiffer. Continue to whip
until stiff peaks form.
In a separate bowl add together the melted
butter, oil, egg yolks, vanilla, vinegar and food
colouring. Give these a mix around with a
spatula.. Then pour in the flour, cocoa powder,
salt and remaining sugar. Once these are all
combined gently pour on the meringue and fold
into the mixture. Do this slowly until all of the
white has disappeared.
Place the mix into a piping bag and fill each
doughnut cavity in your tray, leaving a few
millimeters gap from the top. Bake these in the
centre of the oven for 15 mins.
To make the topping add the icing sugar,
vanilla, mascarpone and 1 tbsp of water to your
mixer and with a balloon whisk whip them all
up. If the mixture is too stiff add in the
remaining water. It needs to be a wet enough
consistency to cover the bronut, but not so wet
that it falls off. You are looking for a cold
custard consistency.
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