Melt the butter on a low to medium heat.
Add milk, eggs and oil and heat slowly to 38-43°C.
Pour into a mixing bowl and stir in the yeast.
Leave to stand for min. 15 minutes (until the yeast forms foamy islands across the top of the mixture).
Meanwhile, in a large bowl: combine flour, sugar and salt.
Attach the bowl with the yeast mixture to the stand mixer with dough hook attachment.
At low speed: add one cup of flour-mixture at a time until all is added.
Turn mixer speed to full and mix until the dough comes away from the bowl sides. (±10 min.)
Cover with cling film and leave to rest in the fridge for min. 3 hours – max 24 hours.
Check if the dough is ready: take a golf ball-sized piece of dough and stretch it. If you can see through, it's ready. If not, mix more to develop gluten strands.
Roll out the dough into rectangle shape to 2 cm thick.
With a sharp knife: cut the edges straight to obtain a perfect rectangle.
Cut out triangle shapes and roll from the longest side inwards to create croissant-shaped doughnuts.
Place the 'doissant' on a floured tray and leave to prove for at least 2 hours at room temperature, or 1 hour in a warm place..
Cook the doughnuts – not too many at a time – in the fryer at 170°C: cook each side for 3 min.
Remove the doughnuts from the fryer and deposit onto kitchen paper to drain the oil.
Leave to cool at least one hour before filling.

Heat double cream and coffee powder and stir until completely absorbed.
In a separate bowl: add white chocolate and salt.
Pour the hot cream over the chocolate and leave to melt for a few minutes. Then stir the ganache until smooth and homogenous.
Cover with cling film and leave to cool for at least 2 hours before storing in the fridge for at least 8 hours.

Tiramisu doissant

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