Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Sticky bitter chocolate doughnuts


There's an amazing doughnut store in New York called Doughnut Plant. Its Valrhona chocolate-glazed doughnut is the inspiration for this one.

You'll need

390 ml lukewarm milk 125 gm caster sugar 75 gm softened butter, plus extra for greasing 14 gm dried yeast (about 2 sachets) 2 eggs, at room temperature 700 gm plain flour, plus extra for dusting For deep-frying/greasing: vegetable oil   Praline crumbs 70 gm hazelnuts 80 gm caster sugar   Sticky bitter chocolate glaze 220 gm caster sugar 200 gm dark chocolate (70% cocoa solids), finely chopped

Method

  • 01
  • Combine milk, sugar, butter, yeast, eggs, half the flour and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, and beat on medium speed until smooth and combined (4-5 minutes). Add remaining flour, a little at a time, beating until dough no longer sticks to the bowl and is smooth and elastic (4-5 minutes). Transfer to a lightly buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-1½ hours).
  • 02
  • Knock back dough, then roll out on a lightly floured surface to 1cm thick. Cut out 9cm-diameter rounds with a floured cutter, then cut a hole in the centre of each with a 3cm-diameter cutter. Transfer doughnuts and holes to a lightly floured tray, allowing space in between to rise, cover with a tea towel and stand until doubled in size (45 minutes-1 hour).
  • 03
  • Meanwhile, for praline crumbs, preheat oven to 180C. Spread hazelnuts on a baking tray and roast until browned (4-5 minutes), then rub between a tea towel to remove skins and place on a lightly oiled oven tray. Combine sugar and 50ml water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (4-5 minutes). Pour over hazelnuts, cool completely, then break into pieces and process in a food processor until finely chopped. Store in an airtight container until required.
  • 04
  • Meanwhile, for sticky bitter chocolate glaze, combine sugar and 60ml water in a small saucepan, stir over medium-high heat until sugar dissolves, then cook until light caramel (8-10 minutes). Remove from heat, add chocolate and 50ml water, return to heat and stir until smooth. Add another 50ml water, stir to combine, strain through a metal sieve into a heatproof bowl. Keep warm over a saucepan of simmering water.
  • 05
  • Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry doughnuts and holes, in batches, turning occasionally until golden and cooked through (5-6 minutes for doughnuts; 3-4 minutes for holes; be careful as hot oil may spit), drain on a wire rack placed over a tray. When cool enough to handle, carefully half-dip doughnuts and holes in sticky bitter chocolate glaze, shake off excess, and place on rack. Scatter with praline crumbs and stand until set (20-30 minutes). Serve warm or at room temperature. Doughnuts are best eaten on day of making.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 people

Featured in

Jun 2010

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×