Do you need to lift your brunch game? Are you ready to take your Fronuts to the next level? I am here to help!!
These Turkish Delight Fronuts (French toast donuts) are a sophisticated take on the fronut of my last post. The flavours from the rosewater and rose petal jam are sweet, delicate, and exotic with the dark chocolate sauce offering a slightly bitter, but very lovely, counterpoint.
I was a bit extravagant with these and used edible dried roses as a garnish. These are a bit hard to find and a little pricey so feel free to omit.
This dish will impress your guests next brunch!
This simple chocolate sauce is perfect for dipping and drizzling on churros, pancakes, waffles, and ice cream. The quantity below is enough for four fronuts.
1/2 cup milk
1 tsp cornflour
50g dark chocolate, finely chopped
Whisk together the milk and cornflour in a saucepan. When the cornflour has dissolved heat it on the stove until it starts to simmer. Remove from the heat, add chocolate, and stir until smooth. The sauce will thicken as it cools. Serve hot or cold, as you prefer.
Turkish Delight Fronuts
1 tbsp milk
1/4 tsp rosewater
8 slices white bread
8 tsp rose petal jam
1/2 cup caster sugar
Butter and/or oil for pan frying
Pistachios (raw and natural)
Edible dried roses (optional)
Preheat a frypan on a medium heat. Place the caster sugar on a large plate and set aside.
Prepare the eggy batter by beating together the eggs, milk, and rosewater in a wide dish. This amount of batter will make at least four fronuts. You may have enough for one or two extra depending on the bread you use.
Cut the bread into rounds using a large round cookie cutter (or simply trim the crusts off with a knife if you prefer).
Place some butter and/or oil in the frypan.
Taking one at a time, dip both sides of the jam sandwich into the eggy batter and place in the heated frypan. Cook both sides until golden brown. Remove from the pan and toss in the sugar.
Repeat. Serve immediately with the garnish (if using) and the chocolate dipping sauce.