Donut

Uses: Traditionally enjoyed in the mornings with coffee, but donuts can be enjoyed at any time of day.
Tips: Refrigerating the dough allows for easier handling and a slow proof allows for a more flavours to develop.
What is the best cocoa powder? Rouge Ultime & Noir Intense
Why? The dough is leavened and made airy thanks to the yeast in the dough. As the yeast ferments, it eats sugar in the dough and transforms it into water and gas, carbon dioxide. That cabon dioxide gets trappend intside the dough, causing it to puff up.
Allergens: Gluten, Lactose, Egg Products

Recipe

Created by
  • Dimitri Fayard - Lead Chef Chocolate Academy™ North America

Yeast Raised Donuts

Ingredients Preparation
  • 857g
    plain flour
  • 122g
    sugar
  • 30g
    Fresh yeast
  • 345g
    milk
  • 8g
    vanilla paste
  • 345g
    butter
  • 20g
    fine salt
  • 304g
    Egg
  • 49g
    NOIR INTENSE

Mix all ingredients in a stand mixer with a hook until dough pulls away from the side of the bowl.

Wrap tightly and allow to rise at room temperature 2 hours.
Transfer to a refrigerator and ferment overnight.
Roll out dough to 12-13 mm.
Cut out rounds using 95 mm and 35mm rings. Place onto greased individual pieces of parchment.
Allow dough to rise.
Fry at 180°C 2 minutes per side.
Allow to drain on a rack and glaze while still slightly warm.

Glaze

Ingredients Preparation
  • 360g
    Confectioners sugar
  • 40g
    NOIR INTENSE
  • 5g
    vanilla extract

Sift cacao powder and confectioners sugar.

  • 150g
    milk
  • 8g
    salt

Mix in milk and salt and whisk to combine.

Adjust consistancy to your liking with more or less liquid.

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