Doughnuts are the best. Doesn't matter what time of the year it is, I'm always ready for doughnuts. I usually make glazed doughnuts for the kids, but this time I wanted to do something different, so I decided to switch it up , by making some chocolate ganache stuffed doughnuts.
I love how this recipe only makes 10-12 doughnuts, unlike my other doughnut dough recipes that make a minimum of 18! Which means I have more to eat... hang on a minute. Why am I complaining??? ha! But it's better to take care of one's waistline before it gets out of control right? But this recipe is great! Soft doughnuts, stuffed to the brim with smooth and delicious ganache!
Preparation Time 1 hour
Cook Time 30 minutes
Yields 12 doughnuts
2 1/4 teaspoons dry active yeast
1 cup/ 250 ml whole milk- lukewarm
4 tablespoons/ 50 grams sugar- divided
3 3/4 cups/ 565 grams all purpose flour
1 teaspoon salt
2 eggs- room temperature
1 teaspoon vanilla
90 grams/ 6 tablespoons butter- room temperature
250 grams chocolate- chopped
100 ml double cream
icing sugar- for dusting
Combine the yeast, milk and 2 tablespoons sugar in a bowl. Mix to combine. Set the bowl aside and allow the yeast to bloom for 15 minutes.
In a stand mixer, combine the flour, salt and 2 tablespoons sugar. Whisk well.
Add the eggs, vanilla and yeast mixture. Mix on low for 2-3 minutes until no dry pockets of ingredients remain.
Increase the speed to medium and knead the dough for 10 minutes until smooth and soft.
Reduce the speed to low again and add the butter 1 tablespoon at a time. Make sure each tablespoon is properly incorprated before adding the next.
Once all the butter is added, mix it on a medium speed for 5 minutes. The dough will be smooth.
Transfer the dough to an oiled bowl. Cover with clingfilm and let it rise for 1- 1 1/2 hours until the dough has doubled in size.
Once the dough has doubled in size, cut the dough into 12 equal pieces, roll into balls and flatten to make disks.
Place them on a baking tray and cover and let them prove for 10 minutes.
Heat 2 inches of vegetable oil in a frying pan to 170c.
Fry 2-3 doughnuts at a time. Fry each side for 3-4 minutes until golden brown.
Remove them from the oil and blot on kitchen towel.
Cool them for 2 minutes then dust them in powdered sugar. Cool them completely.
For the ganache, combine the cream and chocolate in a bowl. Heat in the microwave at 30 second bursts until melted and smooth. Pour into a piping bag and cool in the fridge until thickened slightly, but still liquid.
Once the doughnuts have cooled, cut a slit in the side with a knife and pipe some ganache into each doughnut.