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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.

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At A Glance

  • Serves 12 people

Featured in

Jun 2010

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