Rose & Lychee Zonuts
Want to win yourself an early Christmas present, a Zumbo Limited Edition Planetary Mixmaster? Keep on scrolling for details!
Sunbeam Australia have teamed up with Australia’s leading Patissier and Dessert Master Adriano Zumbo, to introduce its new Sunbeam Zumbo Limited Edition Range.
With the new three-piece range, in a vibrant and colourful palette; it gives home cooks, foodies and dessert lovers the perfect excuse to unleash more creative cooking and baking in the kitchen
The hero of the new range is the Sunbeam Zumbo Limited Edition Mixmaster®, the next generation of the iconic Mixmaster®, first launched in the 1940s. No ordinary Mixmaster®, the new Limited Edition mixer is available in three colours, inspired by Zumbo’s celebrated creations, including Pink Marshmallow, Magenta and V8 Vanilla. Unique features include the Super-Scraper Whisk for lighter egg whites and creamier whipped cream, and there is an innovative Scrapemaster™ Spatula Beater that combines ingredients and scrapes the side of the bowl simultaneously.
The new Mixmaster® also has a brilliant Power Drive feature that turns it into an ultra-versatile kitchen machine, allowing cooks to plug in included accessories such as the Pasta Roller to make fresh pasta! I was blown away when unboxing this to discover the pasta roller. Don’t be fooled, you can also roll your sheets of fondant through this for cake decorating!
“I grew up with a Sunbeam Mixmaster® as Mum had one,” says Adriano Zumbo. “If you’re even slightly interested in cooking and baking, it’s probably the best appliance you could have. It’s the one thing that I absolutely have to have in my kitchen, so I’m super excited to have worked so closely with the Sunbeam design team to help turn one of the all-time kitchen appliance greats into the ultimate multi-tasking tool that will have everyone mixing like masters in no time!”
The two other items in the range include the Sunbeam Zumbo Limited Edition Food Processor which features 2L and 400mL processing bowls that work simultaneously for faster results, and a clever drawer, providing welcome onboard storage to tidy away the five included accessories. There is also the Sunbeam Zumbo Limited Edition Stick Mixer, which no kitchen should be without!
I’ve been busy experimenting with the new Sunbeam Zumbo Limited Edition Mixmaster®, and putting my twist on a Zumbo classic, Zonuts. It was a hard choice to choose which colour mixer to go with, but I went with a classic V8 Vanilla White.
I found the mixer very easy to use, with it’s Balanced Head Lift, which allowed me to operate the mixer with one hand, and the timer, which help me keep an eye on how long I’ve been mixing and beating. The ability to pause the timer is amazing! I also love the Super-Scraper Whisk and Scrapemaster Spatula Beater both scrape and mix at the same time, not leaving neglected mixture on the side of the bowl. Once you start using these, it’s hard to go back to mixing, pausing, scraping, repeat.
For your chance to win a Zumbo Limited Edition Planetary Mixmaster:
– Leave a comment below and let me know what crazy inspired Zumbo creation you’d make with your new mixer
– Follow @ironchefshellie on instagram or facebook
Competition only open to Australian residents. Entries close midnight AEDST on November 16th 2016.
Prize will be sent from Sunbeam Australia.
Rose & Lychee ZonutsPrint Recipe
- 62.5 g fresh yeast or 31g active dry yeast
- 435 g cold water
- 1 kg plain flour
- 25 g salt
- 120 g caster sugar
- 50 g unsalted butter
- 450 g unsalted butter extra, rolled out into a 16 x 20cm sheet between cling film
- Canola vegetable oil or rice bran oil, to deep fry
Lychee Crème Pâtissière
- 6 free-range eggs yolks only
- 140 g caster sugar
- 50 g plain flour
- 15 g cornflour
- 500 ml full-fat milk
- 25 g unsalted butter chopped into 1cm cubes
- 1 x 450g tin lychees drained, finely chopped
- 75 g ground almonds sifted
- 75 g icing sugar sifted
- a few drops of pink gel food colouring
- 55 g free-range egg whites
- 75 g caster sugar
- 300-400 g fondant
- 1 tsp rose water
- fresh raspberries
- dried edible rose petals
- Put all ingredients, except the rolled butter sheet into the bowl of your Sunbeam Zumbo Limited Edition Mixmaster®, fitted with the dough hook attachment. Start on low speed. Mix on low-medium speed for 2 minutes, then mix on medium speed for 4-5 minutes to develop the gluten.
- Place the dough in a clean bowl and leave to rest, covered, for 30 minutes at room temperature, then transfer to the refrigerator for 1-2 hours to chill.
- Remove the butter sheet from the refrigerator 30 minutes before you’re ready to use the dough to allow the butter to soften slightly. On a lightly floured surface, roll the dough into a flat sheet 35-40cm long and 15-20cm wide. Lay the butter sheet in the middle of the dough and fold the sides in to make an open-ended parcel. Using the rolling pin, hit the folded dough lengthways to soften and flatten a bit and make the first roll easier. Roll the dough lengthways using the rolling pin, and continue until it’s 5-6mm thick. Fold the dough into thirds and repeat the rolling process. Rest for 30-60 minutes in the refrigerator. Repeat the folding and rolling twice more for a total of four times. Rest the dough for a further 30 minutes in the refrigerator.
- Line a tray with greaseproof paper. Remove the dough from the refrigerator and roll it out to 6-7mm thick. Cut out the rounds of dough with a 6cm round cutter, then cut a small hole in the middle with a 1.5cm cutter. Place the zonuts on the prepared tray.
- Fill your kitchen sink with hot water to a level of about 2cm. Place a small dish in the sink and stand a wire rack on top so the rack sits just at the surface of the water. Place the tray with the zonuts on top. Cover the sink with tea towels and leave the zonuts to double in size. You may need to change the water a few times as it cools.
- Half fill a medium sized saucepan or deep fryer with oil and heat to 180-190C or until a cube of bread turns golden brown in 15 seconds. Carefully place the zones in the hot oil and fry each one for 30 seconds. Turn over and cook until lightly golden. Remove using tongs or a slotted spoon and place on paper towel to dry.
- For the lychee crème pâtissière, whisk the egg yolks, 70g of the sugar and all the flour and cornflour in a large bowl until smooth
- In a medium sized saucepan, heat the milk and the remaining 70g sugar. Stir in a third of the hot milk to the egg mix and whisk vigorously until smooth. Add the rest of the milk and whisk until combined, then quickly transfer the mixture to a pan set over a low/medium heat
- Stir the crème pâtissière constantly until the mixture thickens enough to coat the back of a spoon. Remove from the heat and leave to cool for 10 minutes, then stir in the butter and lychees. Sprinkle icing sugar on top to prevent a skin forming and transfer to the fridge to chill.
- To make the mini macarons, preheat the oven 180C, and line two baking sheets with greaseproof paper
- In a bowl, combine the ground almonds, icing sugar and food colouring then set aside. In a stand mixer, whisk the egg whites on the fastest speed with the Super-Scraper Whisk until stiff peaks form when the whisk is removed
- In a pan, heat the sugar and 35ml water to 118C (use a sugar thermometer to measure this). While whisking, slowly pour the sugar syrup into the egg whites to make a stable meringue. Then gently fold in the almond and icing sugar mixture until completely combined. Spoon the mixture into a piping bag and pipe 2cm circles onto a baking tray lined with greaseproof paper. Set the macarons aside to form a crust, for at least 30 minutes.
- To make the fondant glaze, heat the fondant and rosewater in a heatproof bowl over a saucepan of simmering water or in a microwave. If the fondant is still too thick for piping, add a small amount of water.
- To assemble: stand the zonuts on a baking try with the bottom side up. Use a skewer to make four evenly spaced holes in the bottom of each zonut. Place the Lychee Crème Pâtissière into a piping bag fitting with a 5mm piping tube. Insert the tip of the tube into one of the holes in the bottom of the zonut and squeeze about a teaspoon into each hole until the zonut is filled. Repeat with remaining zonuts. Heat the fondant to 28C in a microwave or in a heatproof bowl over a saucepan of simmering water. Put the fondant in another piping bag fitting with a 5mm piping tube, and pipe the fondant in a circle around the flat top of each zonut. Decorate with a fresh raspberry, a mini macaron and dried rose petals. These are best eaten within 4-5 hours of making.
// EDIT 20.11.2016 //
Congratulations BRAD on your creative winning entry! I will be in touch to organise you prize. Thank you everyone for your creative entries!
I would LOVE to make the famous Croquemboche (but a gluten free version) with a tirimasu topping and glazed, golden bikkies and sparklers coming out from the top !!!
I would make a Rose Lychee Zonut for sure. I already have the pesticide free Roses that I got on NYC. However, I am inspired to attempt to make everything that you produce because it all looks Scrumptious. Thanks for the opportunity to enter!!!
My friend bought me a zumbo recipe book but I still don’t dare to make anything from it haha this rose & lychee zonut will be a good first!!
I would love to try and make pastel rainbow marbled white chocolate macaroons with a caramel filling and stack them on a foam tower like Adriano does! Would definitely appreciate a new mixer to help me reach my goal before my daughters 5th birthday in December
Being a lover of all things Japanese- in particular sweet things, I’d whip up a matcha and red bean layered baked cheese cake with a base made from crushed chocolate sable cookies that I would also make with the amazing Zumbo mixer.
“4 times the Vitamin C” because it was one of the very first desserts I ever tried at Zumbo right after he was on masterchef for the first time. I still have not forgotten the visually tantalising appearance let alone the absolutely breathtaking layers that were hidden inside and the complexity of the flavours that came with it. Honestly would love to create this masterpiece at home.
If I had a Mixmaster I’d definitely give your zonut recipe here a go! With lychee and mini macarons, sounds like a winner.
These zonuts look fantastic but I think I would make the Mango mousse cake if I had a new mixmaster or the Raspberry shortbread pancake as I love the raspberry pink mixer!
I’d make unicorn macarons. I’ve been wanting to make them but they never turn out! I know they need to be mixed by hand, but the mixer would come in handy for all my cake making!
These look awesome Shellie. Some crazy Turkish delight zonuts for me.
Making something marshmallow based in the pink marshmallow mixer would be pretty cool – I’ve tried to make them before but without a stand mixer it’s a hard slog!
I would make a gingerbread house for Christmas complete with Zumbo inspired trimmings like tempered chocolate shingles for the roof, candy cane railings, pop rock snow – the works!
Nicole - Champagne and Chips
Whoah, I cannot believe you braved zonuts at home – and conquered. So impressed! And I adore the flavour combination too.
I have been dying to try my hand at a super fluffy Japanese cheesecake and I have just seen that Zumbo has released the coolest looking cheesecake (on the planet maybe) with the Yuzu Say Cheese. That would have to be my first project 🙂
The rose & Lychee zonuts look amazing! I would use the Zumbo limited edition planetary mixmaster for all of my baking BUT the very first thing I would do is to attempt the V8 cake!
I am going to be ambitious and would love to try Zumbo’s V8 cake. 8 different textures of vanilla would be great to make and delicious to eat.
The floating Chocolate Willy Wonka hat that was featured in the tv show because it looks amazing and give to Adrian because he is our willy wonka
I would make a coconut meringue cake (a cake with a pavlova on top of it), and decorate it in a creative way like Zumbo.
I would love to be able to make the Rose & Lychee Donuts in a beautiful new Sunbeam! My Sunbeam is over 40 years old now.
I’d MASTER my choux pastry with the Zumbo’s mixmaster and make passionfruit and marshmallow centred profiteroles …
Would love to make a macaroon tower.. It will take pride of place at out Christmas lunch and be our edible Christmas Tree
The ‘Yoghurt Raspberry Honey Zonut’…
It’s not quite donut, not quite cronut!
With Adriano Zumbo’s signature twist,
This dessert is certainly not to be missed!
I’ll MixMaster like a pro and whip it up in no time!
Creating a dish to die for. that’s absolutely SUBLIME!
I’d go back to the beginning where it all started with the Croquemboche. I’d start with the basic version and then once I have mastered it, I’d add some Zumbo flair and let my cooking creativity take over!
I would love to try to make the famous zumbo macarons and my favourite wll be pistachio macarons. Would make the macarons in some disney character shapes for my kids.
I love Zumbo’s zonuts and I would love to give the Rose and Lychee recipe a try, but I would also love to create a Tiramasu zonut.
I have been trying (and failing) for years to make macarons. I’m obsessed. Maybe this will be the key to my success?
I would most definitely atttempt making some zumborons!
I would make a triple layered moist pistachio cake filled with layers of fresh homemade strawberry jam, whipped strawberry ganache and topped with freeze dried raspberries, pistachios, and a selection of edible flowers foraged from my garden.
The best thing would be making this without industrial ear protection on (which is what I need to wear now when I use my current mixer which is ancient!)
With Christmas around the corner my family’s special order is for Profiteroles Greek style, with my late mum’s special recipe. Vanilla Bean Custard with a drop or two of Rum, will give you some fun. I’m sure I can accomplish these with Sunbeam Australia’s amazing Zumbo’s Limited Edition Planetary Mixmaster!
I would go all out and try and make the V8 salted caramel cake with zumbarons on the side!
I would love to create Croquembouche a show stopping , a delicate piece of art. Tantalising , stunning and sophisticated. Escape into a world of glamour, fascinate, charm, dazzle and allure.
I’m feeling inspired to tackle the formidable zonuts (especially now that I will have a Zumbo mixmaster to take the strain off my poor elbows!). I think I’d love to take an Australian pavlova version of these bad boys – with lemon curd, fresh fruit, cream and meringue discs!
I’m sure they will go down well on the christmas table!
Your rose and lychee zonuts have inspired me,
to embark on a crazy baking spree.
So here’s my rhyme about how I should win,
I’m thinking my own zonut with lemon and lime,
The type kids will scoff them in record time.
And if this wasn’t enough to see,
I’ll take on Zumbo’s Pavlington recipe.
It sounds like I’ve bitten off more than I can chew,
But I’m sure the mixmaster will get me through.
And if it all just falls to shit,
At least I know that my cream won’t split.
I’d love to try a V8 malt, inspired of course by the V8 vanilla and diesel from Zumbo, or a wheelie!
folloing you on instagram!