Dole NZ has been hosting a ‘Kitchen Challenge’ social competition at this period of people spending a lot more time in the kitchen and honing their baking skills, challenging Kiwis to recreate baking recipes to be in to win prizes.
Here are their three very unique recipes. Enjoy!
Banana and chocolate dessert dumplings
Ready in: 1 hour, including rising time Makes: 12
For the dough
- 3/4 cup lukewarm water
- 2 Tbsp sugar
- 1 1/2 tsp active dried yeast
- 2 Tbsp rice bran oil (or other neutral oil)
- 2 1/2 cups flour
- 2 tsp baking powder
For the filling
- 100g dark chocolate, finely chopped
- 100g milk chocolate, finely chopped
- 1/2 cup cream
- 2 ripe Dole bananas, sliced
- To make the dumpling dough, mix water, sugar and yeast, and leave to stand for 5 minutes. Add oil and mix gently.
- Place flour, baking and yeast mix in a food processor and blitz until the dough comes together into a ball. Transfer to a clean work surface and knead for a few minutes until the dough is smooth. Place in a lightly oiled bowl, cover and leave to rise until doubled in size (about half an hour).
- Now you can make your ganache filling. Place the chocolate and cream in a saucepan over low heat, stirring constantly. When the chocolate starts melting, remove from heat and whisk until all the chocolate has melted and the mix is smooth. Transfer the ganache to a small bowl, cover with plastic wrap and refrigerate.
- Roll dough into a log and cut into 12 equal pieces (about 50-60g each). Roll each piece into a rough circle, put a few slices of banana in the centre of each dough disc, then spoon a dollop of ganache on top. Draw the edges together to make a triangle shape, sealed at the top.
- Bring a pot with a small amount of water to the boil. Place steamer baskets in the pot and steam the dumplings until fluffy – about 5 minutes (top up the water between batches so your pot doesn’t burn dry). Dust with cocoa powder and serve immediately.
Banana and salted caramel doughnuts
Ready in: 1 hour Makes: 20
For the doughnuts
- 1 cup lukewarm milk
- 1/4 cup lukewarm water
- 3 Tbsp caster sugar
- 4 tsp instant dried yeast
- 100g butter, melted and cooled
- 3 eggs
- 4 1/4 cups plain flour
- Vegetable oil for frying
- 1/2 cup sugar + 2 tsp cinnamon to coat
For the filling
- 250ml milk
- 250ml cream
- 1 tsp vanilla essence
- 1/2 cup caster sugar
- 3 egg yolks
- 1/4 cup cornflour
- 2 ripe Dole bananas, mashed
For the Caramel
- 1 cup sugar
- 85g butter, cubed
- 1/2 cup cream
- 1 tsp vanilla extract
- 1/2 tsp sea salt plus extra to garnish
1. To make the doughnuts, put milk, water, sugar and yeast in the bowl of a stand mixer and whisk to combine. Leave to stand for 5 minutes or until frothy.
2. Mix together butter and eggs and add to the yeast mix. Add flour and mix with a dough hook until a sticky dough forms, then mix for a further 5 minutes until the dough is smooth and elastic.
3. Roll out the dough on a lightly floured surface to about 1.5cm thick. Using an 8cm round cookie cutter, cut rounds from the dough and place on baking trays lined with baking paper. Cover with a clean, dry tea towel and leave to rise in a warm place – until doubled in size (about 30 minutes).
4. Heat the oil in a large saucepan over medium heat. Cook the doughnuts a few at a time for 1 minute each side or until golden. Drain briefly on paper towels then roll in cinnamon sugar.
5. To make the filling, heat the milk, cream, vanilla and half the sugar in a saucepan over low heat. Meanwhile, whisk the egg yolks, remaining sugar and cornflour in a bowl until pale and thick. Just before the milk begins to boil, remove from heat and pour about half of it into the egg mix while whisking constantly. Return the pan of milk to the heat and pour the egg mixture into the milk. Keep whisking the mix until it nearly comes back to the boil and thickens. Immediately pour into a clean bowl, mix through mashed banana, cover and refrigerate.
6. To make the caramel, heat the sugar in a pot over medium-high heat, stirring with a wooden spoon. When it has melted and turned a golden amber colour, add butter and whisk until combined. Drizzle in the cream slowly, whisking constantly until fully combined. This could take about 2-3 minutes. Remove from the heat and stir in vanilla and salt.
7. To assemble, poke a hole in the side of each doughnut with a chopstick or similar to create a cavity. Fill a piping bag with the banana crème and gently fill each doughnut until you feel it expanding slightly. Spoon over caramel sauce and top with a little extra sea salt for garnish.
Not-so-classic lolly cake with fresh Dole pineapple
Ready in: 15 minutes plus setting time
Makes: approx. 20 slices
- 200g condensed milk
- 125g butter
- 300g malt biscuits, crushed
- 1/2 cup dessicated coconut, plus extra for rolling
- 150g fresh Dole pineapple, finely diced
- 140g pineapple lumps
1. Place condensed milk and butter in a saucepan over low heat. Stir until melted and combined.
2. Place crushed malt biscuits and coconut in a bowl, pour over the wet mix and stir until the mix comes together in a sticky ball. Allow to cool slightly before adding the diced pineapple and pineapple lumps. Mix again until well combined.
3. Lay a piece of plastic wrap (about 50cm long) on a clean surface and spread the cake mix along the centre of it. Shape the mix into a rough log about 30cm long, then roll it inside the plastic wrap until it is a uniform cylindrical shape. Roll the lolly cake in a little extra dessicated coconut, completely wrap and refrigerate until set.
4. When set, slice and serve.
To find out more about the ‘Kitchen Challenge’ visit https://www.dolenz.co.nz/