These fried doughnuts filled with chocolate cream are incredibly soft, airy and melt-in-you-mouth delicious. “Donut” let anyone stop you for trying this easy to follow recipe.
Ingredients
-
For the Doughnut
- 500g strong white bread flour
- 60g golden caster sugar
- 15g fresh yeast, crumbled
- 4 eggs
- zest ½ lemon
- 2 tsp fine sea salt
- 125g softened unsalted butter
- about 2 litres sunflower oil, for deep-frying
- caster sugar, for tossing For filling
- 225g ‘bean-to-bar’ or single origin dark chocolate, at least 75% cocoa
- 200ml water
- Ice For the glaze
- 2 cups powdered sugar, also known as confectioners’ sugar, sifted
- 1/3 cup natural unsweetened cocoa powder, sifted
- Pinch of fine sea salt
- 2 tablespoons whole milk
- 2 teaspoons pure vanilla extract
Directions
- 1 Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
- Start the mixer up again on a medium speed and slowly add the butter to the dough – about 25g at a time. Once it is all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
- Cover the bowl with cling film or a clean tea towel and leave to prove until it has doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
- The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20)
- Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don’t want them to stick together while they prove.
- Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deey-bp-fat fryer or heavased saucepan halfway with oil. Heat the oil to 350F (180C).
- When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
- Fry for 2 mins each side until golden brown – they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
- Remove the doughnuts from the fryer and place them on kitchen paper.
- Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, Filling
- Place the chocolate and water in a pan and melt over a low heat. Meanwhile, find one large and one medium sized bowl.
- In the large bowl place some ice and water, and then sit the medium bowl on top – the icy water should come about halfway up its sides.
- Pour the chocolate mixture into the medium bowl and using an electric or balloon whisk, whip until you have a chocolate mousse the texture of whipped cream. Transfer the mixture to a piping bag.
- To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
- Fill a piping bag with your filling and pipe into the doughnut until nicely swollen Glaze
- whisk together the powdered sugar, cocoa powder, and salt. Slowly add the milk and vanilla and whisk until the glaze is very smooth. Cover with plastic wrap until ready to use.
- Glaze the filled donuts, and then transfer to a rack to let the glaze set.
- Repeat and enjoy
