Krofne with Strawberry Jam and Cream Patisserie | MasterChef Australia

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

jam

🥗Healthier: fruit puree

💰Cheaper: store-bought jelly

Fruit puree is often lower in sugar and adds natural flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Mix yeast with milk and sugar; no need to let it bloom.

Combine flour and salt in a bowl.

Add beaten egg and egg yolk to the flour mixture.

Add lemon zest, vegetable oil, and the milk mixture to the dry ingredients; mix until combined.

Adjust consistency by adding more flour until it forms a soft dough.

Knead the dough until it comes together; it should be sticky but manageable.

Grease a bowl with oil, place the dough inside, cover with plastic wrap, and let rise in a warm place for 30-40 minutes until doubled in size.

Prepare strawberry jam by cooking quartered strawberries with sugar until it produces liquid; simmer for about 30 minutes.

Make custard by heating milk with vanilla bean and sugar.

In a separate bowl, mix egg yolks, sugar, and cornflour; temper the eggs with hot milk.

Combine the tempered eggs back into the milk mixture and cook until thickened.

Add butter to the custard and blend until smooth.

Once the dough has risen, roll it out and cut into shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens