The doughnut

MAKES 12

You will need

1 quantity Zonuts

300 g (10½ oz) white fondant

ground cinnamon, for dusting

CINNAMON DOUGHNUT GANACHE

250 g (9 oz) pure cream (35% fat)

300 g (10½ oz) velvet white couverture chocolate, chopped or buttons

3 g (¹/₈ oz) ground cinnamon

150 g (5½ oz) cinnamon doughnuts, roughly chopped

Put the cream in a medium saucepan over medium heat and bring it to 80°C (175°F). Melt the white chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave. Pour half of the heated cream into the chocolate, stirring well, then repeat with the remaining cream. Add the cinnamon and chopped doughnuts and mix well with a hand blender until smooth.

Pour the ganache into a bowl or container and cover with plastic wrap, ensuring the plastic wrap is touching the surface. Set aside to cool and thicken for 3–4 hours.

TO ASSEMBLE

Stand the zonuts on a baking tray with the bottom side up. Use a skewer or another pointy object to make four evenly spaced holes in the bottom of each zonut. Put the cinnamon doughnut ganache into a piping (icing) bag fitted with a 7 mm (⁹/₃₂ inch) piping tube. Insert the tip of the tube into one of the holes in the bottom of the zonut and squeeze about a tablespoon into each hole until the zonut is filled. Repeat with the remaining zonuts. Turn the filled zonuts back over.

Heat the fondant to 28°C (82°F) in a microwave or in a heatproof bowl over a saucepan of simmering water. Put the fondant in another piping bag fitted with a 7 mm piping tube and pipe the fondant in a circle around the flat top of each zonut. Dust with ground cinnamon. Store in a cool, dry place. These are best eaten within 4–5 hours of making.