Triple Chocolate Doughnuts
Triple Chocolate Doughnuts
Ingredients
6 ounces whole milk
1 teaspoon active yeast
2 ounces honey
1 egg
11-12 ounces bread flour
3 ounces cocoa powder flour
2 ounces unsalted butter, at room temp.
1⁄4 teaspoon salt
2 quarts vegetable oil
16 ounces chocolate mousse filling, recipe below
8 ounces chocolate ganache, recipe below
Instructions
1. Heat the milk to the scalding point (about 200°F). Set aside to cool to 110°F. Oil or butter the proofing tub or large bowl and set aside.
2. In the bowl of a stand mixer, dissolve the yeast in the warm milk (105-115°F). Add the honey, egg, 11 ounces bread flour, cocoa powder, and butter. Mix the dough until thoroughly combined and a dough just begins to form. Let rest in the bowl, covered, for 20 minutes.
3. Add the salt to the dough and knead for 7 to 10 minutes until elastic and slightly sticky. If the dough is excessively wet or sticky, add up to 1 ounce more flour. The dough should be slightly sticky to the the touch though.
4. Butter the proofing tub or bowl and place the dough in, letting it rise in a warm place until doubled in volume about 1-2 hours. If your house is an ice box, preheat the oven at 400°F for 1 minutes - no longer. Turn the oven off after a minute - the inside of the oven should now feel just barely warm. Allow the dough to rise in the warm oven.
5. Once doubled in volume, punch down the dough and knead it with your hands for a few seconds. Let the dough rest covered for 20 minutes.
6. After resting, roll the dough out until it is about 1⁄4" thick. Using a 2" round cookie cutter, cut out 12 dough disks. Let them rise until the volume expands 1.5x, about 30 minutes to 1 hour. In the meantime put the oil in a heavy bottomed pot and heat to 350°F.
7. Fry the doughnuts in the hot oil for 2 to 3 minutes on each side until lightly golden brown. Remove the doughnuts to newspaper or paper towels to absorb the oil. Repeat until all of the doughnuts are fried.
8. Let the doughnuts cool until comfortable to handle.
9. Place the chocolate cream filling in a piping bag fitted with a long, narrow tip. Insert the tip half way into the side of the doughnut and lightly squeeze, pulling the tip out slowly. Take care not to overfill the doughnut.
10. Dip the doughnuts in warm chocolate ganache and remove to a cooling wrack to drip dry. Sprinkle with chocolate shavings or chips if desired.
Chocolate Mousse Filling
Ingredients
1 cup heavy cream
2 egg yolks
1 1⁄2 ounces honey
4 ounces dark chocolate, chopped
2 ounces milk chocolate, chopped
1⁄2 teaspoon vanilla
Instructions
1. Whip the heavy cream to soft peaks. Set aside in the fridge.
2. Heat the honey just to the boiling point.
3. In the meantime whip the egg yolks until they are thick and reach the ribbon stage.
4. While whisking, pour the honey into the egg yolks. Continue to whip the mixture until it is cool and thick.
5. In a bain-marie or a bowl placed over barely simmering water, melt the chocolate.
6. Pour the chocolate into the egg mixture and mix until completely mixed. Add the vanilla and stir in.
7. Fold the chocolate mixture into the whipped cream until completely mixed together. Take care not to
overmix or deflate the mousse during this step.
Chocolate Ganache
Ingredients
1 egg yolk
1 oz. sugar
1⁄2 tsp. vanilla extract
4 oz. dark chocolate
1⁄2 cup cream
Instructions
1. Whisk together the egg yolks, sugar, and vanilla until light and fluffy. Set aside.
2. Heat the chocolate and cream in a heavy-bottomed pot over medium-low heat until the chocolate has
melted, stirring constantly. Take care not to overheat the chocolate or cook the mixture too long.
3. Slowly pour the chocolate mixture into the egg mixture while mixing, and mix until it is completely
incorporated. Set aside to cool.