From the Inbal Jerusalem Hotel’s Executive Chef Moti Buchbut
Orange Doughnuts Ingredients
- 1 kg. flour
- 2 medium eggs
- 2 Tbsp. Cognac (causes the fat to evaporate while frying)
- 30 g. sugar
- 20 g. salt
- 30 g. dry yeast (or 50 g. fresh yeast)
- 100 ml. oil
- 200 ml. cream
- Zest of 2 oranges
- Water (as needed)
Warm Cherry Coulis Ingredients
- 1 jar sour cherries
- 1 c. sweet red wine
- 2 c. pomegranate juice
- 1 cinnamon stick
- 30 g. corn flour
- 1/4 c. cold water
Guava Sorbet Ingredients
- 1 kg. pureed guava, strained
- 1 liter sugar syrup (mix equal parts sugar and water)
- 1/2 c. fresh lemon juice (helps to balance out the sugar)*
- 2 egg whites
* If the mixture is too sweet, the sorbet will be too hard. You can test the amount of sugar in the syrup by using a Baume Syrup Density Thermometer, or by using an egg. Float a clean, raw egg in the mixture. If the amount of egg shell poking out is the size of a nickel, the mixture has just enough sugar. If the amount of shell is smaller than a nickel, the mixture needs more sugar syrup, and if it’s larger than a nickel, add more pureed fruit.
Orange Doughnuts Preparation
1. Mix all of the ingredients together until it has the soft, smooth consistency of a yeast pastry. Allow the dough to rise for about 20 minutes until it doubles its volume.
2. Roll the dough into 30 gram balls, lightly grease and place on a greased baking sheet. Cover with plastic wrap and allow the volume to double.
3. Heat the oil in a deep pot and fry each doughnut for one minute on each side, until golden. It is important to make sure that the oil not become too hot, otherwise the doughnut will appear ready from the outside but will be undercooked on the inside. The temperature of the oil is critical, and the indicator is one minute of frying on each side.
4. Melt 300 grams of apricot jam in a pan, add 1/2 cup orange juice and bring to a boil.
5. Dip the doughnuts into the jam mixture so that all sides are glazed. Set aside. Insert a cinnamon stick into each doughnut.
Warm Cherry Coulis Preparation:
1. Strain the cherries, reserving the liquid.
2. Put the reserve liquid, wine, pomegranate juice and cinnamon in a bowl and bring to a boil.
3. In a separate bowl, dissolve the corn flour in the water, add to the pot and bring to a boil again. Add the cherries.
Guava Sorbe Preparation
1. Combine all ingredients except for the egg whites.
2. Pour into a sorbet machine and let it work for 10 minutes. Add the egg whites and let it work for an additional 10 seconds. Take the finished sorbet and freeze until serving.
Place the doughnuts on a serving platter and pour the cherry mixture on top. Add a quenelle (football-shaped scoop) of guava sorbet on top. Garnish with a sprig of fresh mint (optional).