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Chocolate 'Doughnut Dippers' with Fennel, Apple and Bacon - Alistair Birt

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Chocolate 'Doughnut Dippers' with Fennel, Apple and Bacon

Chocolate Dough

250 g strong flour
8 g yeast
60 g butter
22 g sugar
5 g salt
14 g cocoa powder
125 g milk
50 g whole eggs

  1. Crumb together all dry ingredients.
  2. Add to machine with dough hook, together with milk and eggs, and kneed for 7 minutes.
  3. Allow to prove, double in size.
  4. Knock back and leave to cool in refrigerator for 2 hours.

Fennel Confit

100 g fennel
60 g sugar
100 g apple juice

  1. Dice fennel.
  2. Boil together sugar and apple juice.
  3. Turn down heat and add fennel.
  4. Leave to simmer until tender.

Caramelised Apple Puree

400 g whole Bramley apple (baked, pureed and passed)
100 g sugar
10 g sugar
2 g yellow pectin
Lemon juice

  1. Create amber caramel with 100 g of sugar.
  2. Deglaze with apple puree.
  3. Rain in pectin and 10 g of sugar, and boil out.
  4. Season with lemon juice if needed.

Bacon Glass

30 g dry aged unsmoked streaky bacon
40 g sugar
60 g isomalt

  1. Fry bacon until crispy golden and drain on kitchen paper to remove fat.
  2. Make dry amber caramel with sugar, add isomalt and melt.
  3. Add bacon and combine.
  4. Pour onto silpat mat and leave to cool.
  5. Blitz and sieve onto silpat.
  6. Place in oven to obtain one sheet of glass, take out and cut into discs.

Caramelised Apple and Fennel Warm Foam

180 g sugar
200 g Bramley apple (chopped)
100 g fennel (chopped)
500 g apple juice
150 g double cream
30 g Sosa Pro Espuma

  1. Create dry amber caramel with sugar.
  2. Add apple and caramel, and boil out.
  3. Deglaze with apple juice and bring to a boil.
  4. Blitz and pass through strainer.
  5. Add double cream and bring to a boil.
  6. Whisk in Pro Espuma, pour into siphon and charge with one cartridge.
  7. Store at 65°C until moment of use.

Crystallised Fennel Seeds

50 g sugar
20 g water
50 g fennel seeds

  1. Heat together sugar and water to 118°C.
  2. Add fennel seeds and mix until crystallised.


  1. Create 5-gram dough balls and place a piece of fennel confit inside.
  2. Place into spherical mould and bake at 180°C for 17 minutes.
  3. When cool, pipe caramelised apple puree inside.
  4. Place liquorish root into doughnut, dip into tempered Cacao Barry® Plantation dark chocolate couverture Madirofolo 65% cocoa and place onto bacon glass disc.
  5. While wet, place one crystallised fennel seed on doughnut.
  6. Serve with warm foam à la minute.