Chocolate-chip-donut
 

CHOCOLATE CHIP DONUTS

 Original recipe created by Valrhona Pastry Chef Sarah Tibbetts.
Category: Cookies and bars
Difficulty: Medium
 Serves 60 rounds or 25 traditional donuts.

INGREDIENTS

DONUT DOUGH
500g flour
250g eggs
50g milk
55g sugar
10g salt
6g gold dry yeast
15g honey
300g butter
200g 60% DARK CHOCOLATE CHIPS (plus more if desired)

COCOA NIBS
300g sugar
150g COCOA NIBS

 

INSTRUCTIONS

Donut dough
  • Combine all the ingredients except the butter in the bowl of a stand mixer with the dough hook attachment.
  • Mix for 5 minutes on first (low) speed.
  • Knead for 10 minutes on second (medium) speed, then add in the cold butter and knead until the dough does not stick to the sides of the bowl.
  • Add the chocolate chips and mix just until they are well incorporated.
  • The temperature of the dough should be about 75°F (24°C). Cover with plastic film and allow to rise for 2 hours at room temperature.
  • Beat down the dough and flatten it on a plastic film lined baking tray.
  • Cover and place it in the freezer for 30 minutes to stop fermentation.
  • If dough is to be used immediately, store in the refrigerator, otherwise the dough can be stored in the freezer for up to 2 weeks.
 
Cocoa nib sugar

 

  • Process sugar and cocoa nibs in a spice grinder to achieve a fine texture. Sieve out any large pieces and re-grind if necessary.
 

ASSEMBLY & 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 77°F (25°C) for 2 hours, or until dough has doubled in volume. Deep fry in oil at 325°F (163°C) to golden brown.
  • Remove from oil and toss in cocoa nib sugar. Serve immediately.