Chocolate Chip Donuts

Snacking cakes

Made with: 60% Dark Chocolate Chips

Steps: 2

An original recipe by Sarah Tibbetts, from L'Ecole Valrhona

Calculated for  60 rounds or 25 traditional donuts

Recipe steps

DOUGH

  • 500gAll-purpose flour
  • 250gWhole eggs
  • 50gMilk
  • 55gSugar
  • 10gSalt
  • 6gGold dry yeast
  • 15gInverted sugar
  • 300gDry butter 84%
  • 150g60% Dark Chocolate Chips
  1. Combine all the ingredients except the butter in the bowl of a stand mixer with the dough hook attachment.
  2. Mix for 5 minutes on the first speed.
  3. Knead for 10 minutes on the second speed, then add in the cold butter and knead until the dough does not stick to the sides of the bowl.
  4. Add the 60% DARK CHOCOLATE CHIPS and mix until just incorporated.
  5. The temperature of the dough should be about 24°C (75°F).
  6. Cover with plastic film and allow to rise for 2 hours at room temperature.
  7. Beat down the dough and flatten on a plastic film lined baking tray.
  8. Cover and place in the freezer for 30 minutes to stop fermentation.
  9. If the dough will be used immediately, keep in the refrigerator, otherwise the dough can be stored in the freezer for up to 2 weeks.

COCOA NIB SUGAR

  1. Process the sugar and COCOA NIBS in a spice grinder to achieve a fine texture.
  2. Sieve out any large pieces and re-grind if necessary.

Assembly and finishing

Portion the dough into 20g pieces.  Roll into balls or roll out to a thickness of 1cm and then cut with a 7cm round cutter, then a 3.5cm cutter to achieve a traditional donut shape.  Allow to proof at 25°C (77°F)for 2 hours, or until dough has doubled in volume.  Deep fry in oil at (163°C) 325°F to golden brown.  Remove from oil and toss in cocoa nib sugar.  Serve immediately.

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