Directions for: Turtle P.I.
Ingredients
Ganacheheavy cream
chocolate
Kahlua liqueur
Yeast-Raised Donuts3 lb(s) plus 4 oz water
12 oz (approx. 7 large) eggs
6 lb(s) + 6 oz all-purpose flour
12 oz granulated sugar
4 oz non-fat dry milk
9 oz all-purpose shortening
1 oz salt
6 oz fresh yeast
Directions
Ganache1. Ganache is equal parts of heavy cream and chocolate. Heat the cream to scalding and take off heat. Pour over chopped chocolate and stir until chocolate is melted. Let cool and then chill until set.
2. Put ganache into a mixer with a paddle attachment and on low speed, blend ganache until creamy.
3. Add 1 ounce of Kahlua to 2 cups of ganache and beat on medium until light.
Yeast-Raised Donuts1. Scale (measure out and weigh) water and eggs into a mixing bowl.
2. Scale (measure out and weigh) dry ingredients, keeping the yeast away from the salt and sugar. Add to liquids in bowl.
3. Using a dough hook, mix for 2 minutes on low.
4. Continue on medium speed until dough no longer sticks to bowl and is smooth (about 10-12 minutes).
5. Put dough into a container that is lightly coated with oil and can rise to 2 1/2 times it's size. Cover container with plastic and allow dough to ferment for 30 minutes.
6. Divide dough into four equal pieces. Roughly roll dough pieces into what look like large bread loaves.
7. Place the "loaves" onto floured table with room between for doubling. Dust tops with flour and cover with plastic for 10 minutes.
8. With rolling pin, roll out "loaves" to about 3/4-inch thick.
9. Cut out yeast-raised rings but leave the hole in the ring. Place units on a flour-dusted surface to raise until two times original size.
10. In oil that has been heated to 375F, fry the units for 50 seconds, then turn over and fry the second side for another 50 seconds.
11. Cool on wire rack if available. If not, cool on a clean sheet pan.
12. After cooling, push the "hole" down into the centre of the donut, creating a cavity for filling.
13. Heat caramel icing until it reaches dipping consistency (about 105F). Dip top of donut into caramel.
14. Fill the cavity completely and mound up over the top of donut with Kahlua-flavored Ganache.
15. Sprinkle one tablespoon chopped pecans over ganache.
16. Take 1/2-teaspoon-sized pieces of chilled brownie and lightly press into ganache. Chill until ganache is firm.
17. Melt chocolate fudge icing just until fluid and spoon over ganache "mound". Dip a half pecan into the caramel icing and place on top as garnish.
See more: Comfort Food, Dessert, Eggs/Dairy, Fry, Snack