Chocolate & Vanilla Glazed Donuts

img

By Darren Purchese

If you're going to have a cheat day, you may as well do it properly.

You'll need to deep-fry these, so that means you need to be careful managing a large pan of hot oil. We've filled our doughnuts with a silky-smooth white chocolate and vanilla cream but you could use jam, lemon curd, chocolate cream or whatever you fancy.

 

Time

2

hour

30

minutes

Degree of Difficulty

Medium

Save

1

Portions

10
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

COMPONENTS

 doughnuts
300g white chocolate & vanilla cream
 chocolate glaze

DOUGHNUTS

250g plain (all-purpose) flour
100g unsalted butter (room temperature)
165g eggs, (approx. 3 large eggs)
5g active dried yeast
2tsp caster sugar
50 ml full-cream milk
½tsp salt
 canola oil spray
1 litre canola or sunflower oil for frying

GLAZE

10g gold strength gelatine leaves
180g caster sugar
60g dutch cocoa powder (unsweetened)
140 ml water
100 ml thickened cream (whipping cream)
1

For the doughnuts... place the flour, butter, eggs, yeast, sugar and milk in the bowl of a freestanding electric mixer and attach the dough hook. Turn the machine on low and mix the ingredients well for eight minutes. Add the salt and increase the speed to medium, mix for a further five minutes.

 

2

Transfer the dough to a lightly floured bowl, cover the bowl with a damp tea towel and leave the dough to prove in a warm place for up to an hour or until it has doubled in size. Turn out the dough out onto a lightly floured work surface and knock back the by gently pushing it down with your knuckles.

 

3

Cut out ten 5 cm (2 in) square pieces of baking paper. Weigh off the dough into 10 equal pieces (around 50 g - 55 g each). Shape each piece of dough into a ball and place each ball onto the prepared baking paper. Place them onto a baking tray and lightly spray the surface of all of the doughnuts with canola oil. Lay a sheet of cling film over the top of the doughnuts to prevent a skin from forming. You can refrigerate these overnight for the next day, or continue.

If refrigerating overnight, remove the dough balls from the fridge one hour before cooking to give the time to prove sufficiently.

Otherwise, leave them to prove in a warm place for 30 minutes or until they have nearly doubled in size.

 

4

While the doughnuts are proving, prepare the glaze.

For the glaze...soak the gelatine leaves in a bowl of cold water for 2 minutes to soften. Drain the gelatine and gently squeeze out the excess water.

Put the sugar and cocoa powder in a large bowl and stir in the water and then the cream to make a lump free paste. Transfer the paste to a saucepan and place over medium heat. Bring the mixture to the boil for 1 minute, stirring constantly with a spatula to prevent sticking. Remove from the heat, stir the gelatine until dissolved, then pour the glaze through a sieve into a shallow bowl. Leave to cool at room temperature.

 

5

When the doughnuts have proved, half-fill a large saucepan with the oil and heat to 170℃ (340℉); use a digital thermometer to accurately check the temperature. Cook the doughnuts one at a time by picking up the edges of the baking paper and gently dropping the whole thing into the hot oil. The paper will release from the doughnut and you can remove this from the oil using tongs. Cook the doughnut for 3-4 minutes on each side, using a slotted metal spoon to flip it over. Lift out with the spoon and place on paper towel to drain. Repeat until all the doughnuts are cooked and leave them to cool.

 

6

To fill...use a small knife to make an incision in the base of each doughnut. Transfer the chocolate and vanilla cream into a piping bag fitted with a small plain nozzle. Pipe the cream into the hole - about 30 g (1 oz) of cream per doughnut should be plenty.

 

7

To glaze...next, glaze the doughnuts. Stir the glaze. If it has cooled sufficiently it will appear thick and shiny; if the glaze is still too hot, then wait until thickens and is ready to use. Take a filled doughnut and dip the surface into the glaze, then hold the doughnut upside down and gently shake to remove any drips and excess glaze. Turn the doughnut right side up and place o a serving plate. Repeat with all the doughnuts. Serve to friends or family and see how popular you've become.

 

1
0 hours 0 minutes

For the doughnuts... place the flour, butter, eggs, yeast, sugar and milk in the bowl of a freestanding electric mixer and attach the dough hook. Turn the machine on low and mix the ingredients well for eight minutes. Add the salt and increase the speed to medium, mix for a further five minutes.

2
0 hours 0 minutes

Transfer the dough to a lightly floured bowl, cover the bowl with a damp tea towel and leave the dough to prove in a warm place for up to an hour or until it has doubled in size. Turn out the dough out onto a lightly floured work surface and knock back the by gently pushing it down with your knuckles.

3
0 hours 0 minutes

Cut out ten 5 cm (2 in) square pieces of baking paper. Weigh off the dough into 10 equal pieces (around 50 g - 55 g each). Shape each piece of dough into a ball and place each ball onto the prepared baking paper. Place them onto a baking tray and lightly spray the surface of all of the doughnuts with canola oil. Lay a sheet of cling film over the top of the doughnuts to prevent a skin from forming. You can refrigerate these overnight for the next day, or continue.

If refrigerating overnight, remove the dough balls from the fridge one hour before cooking to give the time to prove sufficiently.

Otherwise, leave them to prove in a warm place for 30 minutes or until they have nearly doubled in size.

4
0 hours 0 minutes

While the doughnuts are proving, prepare the glaze.

For the glaze...soak the gelatine leaves in a bowl of cold water for 2 minutes to soften. Drain the gelatine and gently squeeze out the excess water.

Put the sugar and cocoa powder in a large bowl and stir in the water and then the cream to make a lump free paste. Transfer the paste to a saucepan and place over medium heat. Bring the mixture to the boil for 1 minute, stirring constantly with a spatula to prevent sticking. Remove from the heat, stir the gelatine until dissolved, then pour the glaze through a sieve into a shallow bowl. Leave to cool at room temperature.

5
0 hours 0 minutes

When the doughnuts have proved, half-fill a large saucepan with the oil and heat to 170℃ (340℉); use a digital thermometer to accurately check the temperature. Cook the doughnuts one at a time by picking up the edges of the baking paper and gently dropping the whole thing into the hot oil. The paper will release from the doughnut and you can remove this from the oil using tongs. Cook the doughnut for 3-4 minutes on each side, using a slotted metal spoon to flip it over. Lift out with the spoon and place on paper towel to drain. Repeat until all the doughnuts are cooked and leave them to cool.

6
0 hours 0 minutes

To fill...use a small knife to make an incision in the base of each doughnut. Transfer the chocolate and vanilla cream into a piping bag fitted with a small plain nozzle. Pipe the cream into the hole - about 30 g (1 oz) of cream per doughnut should be plenty.

7
0 hours 0 minutes

To glaze...next, glaze the doughnuts. Stir the glaze. If it has cooled sufficiently it will appear thick and shiny; if the glaze is still too hot, then wait until thickens and is ready to use. Take a filled doughnut and dip the surface into the glaze, then hold the doughnut upside down and gently shake to remove any drips and excess glaze. Turn the doughnut right side up and place o a serving plate. Repeat with all the doughnuts. Serve to friends or family and see how popular you've become.

Recipe Tags chocolate, fried, nostalgia