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Chocolate Doughnuts

Yields1 Serving

Doughnuts
 750 g Flour
 75 ml Salt
 60 ml Castor Sugar
 100 g Butter
 15 g Fresh Yeast
 250 ml Tepid Milk
 2 Eggs
 Oil to deep fry
Ganache
 250 ml Cream
 500 g Dark Chocolate
 Sprinkles to top
Ganache
1

In a medium pot, bring the cream to a simmer, add the chocolate and remove from the heat. Stir in the chocolate until completely melted. Set aside to firm up while you make the doughnuts.

Doughnuts
2

Place flour, salt, sugar and butter into a large mixing bowl.

3

Dissolve yeast in milk and add eggs.

4

Combine wet ingredients with dry ingredients and mix to a soft dough.

5

Turn out onto a floured surface and knead until gluten is stretchy (about 5 Minutes)

6

Place in a large clean bowl and allow to double in size (about 45 to 60 Minutes) At this stage, I often put the dough in the fridge to prove overnight.)

7

Knock down the dough and roll out to a thickness of 2cm on a floured surface.

8

Using a glass or a scone cutter, cut out 18 circles. Use a smaller cutter ( I used the back of a piping nozzle) to cut out the centre of each circle. The circle must be large, so when they rise, it is not closed up.

9

Place circles on a floured baking sheet, cover with a kitchen towel and leave to prove again for 30 to 40 Minutes.

10

Heat oil in a large pot. If you place a small piece of bread in the oil, it should bubble around the bread if it is the correct temperature.

11

Fry the doughnuts in batches of five or six. When they are removed from the oil, place them on paper towel. Allow to cool for at least ten minutes.

12

Fill a piping bag with an open star nozzle and about half of the ganache. It should be like peanut butter after sitting for a while.

13

Make three holes with the back of a teaspoon in the underside of each doughnut and squeeze ganache into each hole, filling the doughnut.

14

Return the remaining ganache to a low heat and heat gently until it is runny again.

15

Dip each doughnut into the ganache and top with sprinkles.

16

Serve immediately.