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 Original recipe created by Valrhona Pastry Chef Sarah Tibbetts.
Category: Cookies and bars
Difficulty: Medium


Serves 60 rounds or 25 traditional donuts.

Donut dough:
500 grams flour
250 grams eggs
50 grams milk
55 grams sugar
10 grams salt
6 grams gold dry yeast
15 grams honey
300 grams butter
60% DARK CHOCOLATE CHIPS (as required)

Cocoa nib sugar:
300 grams sugar
150 grams COCOA NIBS



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.


  • Portion dough into 20 grams pieces and roll to balls, or roll out to a thickness of 1 cm and cut with a 7 cm round cutter and then a 3.5 cm cutter for a traditional donut shape.
  • Allow to proof at 77°F (25°C) for 2 hours, or until dough has doubled in volume.
  • Bake at 350°F (175°C) to golden brown.
  • Toss in cocoa nib sugar and serve immediately.