FEATURE RECIPE
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.
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Serves
12
Cooking Time
Prep time 30 mins, cook 40 mins (plus proving, resting, cooling, setting)
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390 ml
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lukewarm milk
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125 gm
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caster sugar
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75 gm
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softened butter, plus extra for greasing
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14 gm
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dried yeast (about 2 sachets)
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2
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eggs, at room temperature
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700 gm
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plain flour, plus extra for dusting
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For deep-frying/greasing:
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vegetable oil
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| Praline crumbs |
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70 gm
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hazelnuts
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80 gm
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caster sugar
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| Sticky bitter chocolate glaze |
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220 gm
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caster sugar
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200 gm
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dark chocolate (70% cocoa solids), finely chopped
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1
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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).
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2
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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).
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3
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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.
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4
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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.
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5
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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.
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This recipe is from the June 2010 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Lynsey Fryers-Hedrick and Emma Knowles
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