There's an amazing doughnut store in New York called Doughnut Plant. Its Valrhona chocolate-glazed doughnut is the inspiration for this one.
- 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
- 70 gm hazelnuts
- 80 gm caster sugar
Sticky bitter chocolate glaze
- 220 gm caster sugar
- 200 gm dark chocolate (70% cocoa solids), finely chopped
- 1Combine 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).
- 2Knock 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).
- 3Meanwhile, 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.
- 4Meanwhile, 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.
- 5Preheat 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.