I made these for my mum’s birthday. They have a chocolate glaze, are filled with coffee cream and sprinkled with chopped walnuts. The gold domes on the image are caramelised pear domes, which can be found in the pear cheesecake recipe. Doughnuts are best on the day of frying. If you want to have them later, you can freeze unglazed, unfilled doughnuts once cold and refresh for 5 seconds in the microwave.
For the doughnuts:
- 250gr milk
- 7gr dried yeast
- 1 large egg
- 30gr sugar
- 500gr strong bread flour
- 2 tsp baking powder
- 3gr salt
- 85gr soft butter
For the chocolate mirror glaze:
- 100gr sugar
- 50gr cacao
- 110ml water
- 80gr double cream (30-35% fat)
- 5 gelatin sheets
For the coffee mascarpone cream:
- 250gr mascarpone
- 2 tsp cinnamon
- 2 tsp instant espresso powder
- 2 tbs water
- 25gr sugar
- 200gr heavy cream
Makes 14 doughnuts
Make the doughnuts
Combine all the ingredients in the bowl of a stand alone mixer. Mix with a dough hook for 8 minutes.
Place the dough in an oiled bowl and let it rest on warm but not hot spot for 30 minutes. Start making the chocolate glaze.
Fold the dough over on itself, then rest another 30 minutes.
Start heating a pan of sunflower oil to 190°C.
Roll the dough on an oiled kitchen counter to 1.5cm thick. Cut 8cm circles from them, and cut a 2cm hole in the middle of each one. Place the doughnuts and holes (the smaller balls cut from the center) on baking paper. Cover and leave to rest for 10 minutes.
Bake the doughnuts 1 minutes per side.
Leave to cool on a wire rack.
Make the glaze
Soak the gelatin in cold water for 5 minutes.
Combine the sugar, cacao powder and water in a thick based sauce pan. Stir gently with a whisk, adding the cream.
Bring the mixture to the boil and leave to simmer for 3 minutes while stirring. Take the pan off the heat. Skim the top if required. Stir the gelatin into the chocolate liquid. Leave to cool to body temperature. If it gets too stiff to handle, you can heat briefly in the microwave.
Make the coffee cream
Stir together the water and espresso powder. Add all remaining ingredients. Whip to a thick consistency.
Using a piping bag, fill the doughnuts from the bottom with the coffee cream. Doughnut holes in the middle, doughnuts on 3 locations, injection towards both sides of the injection point to ensure filling in every bite.
Dip the tops in the glaze. Leave to set. Enjoy!