makes
8
prep
40 minutes
cook
25 minutes
difficulty
Mid
makes
8
serves
preparation
40
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
Choc-chip doughnuts
- 190 ml full-cream milk
- 35 g unsalted butter
- 35 ml warm water
- 7 g dried yeast
- 60 g egg (approx 1), beaten
- 40 g caster (superfine) sugar
- ¾ tsp salt
- 325 g plain (all purpose) flour
- 150 g good-quality milk chocolate chips
- plain (all purpose) flour, for dusting
- vegetable oil, for frying (approximately 3 litres)
Swiss meringue
- 150 g caster (superfine) sugar
- 75 g egg whites
- 60 g good quality dark chocolate
Chocolate topping
- 100 ml fresh cream
- 1 dessert-spoon liquid glucose
- 1 dessert-spoon coconut oil
- 175 g good-quality dark chocolate
Rising time: 1 hour 30 minutes
Instructions
1. Place the milk in a medium saucepan over a low heat until just warm. Add in the butter and mix until the butter has melted.
2. Place the warm water (approximately 35°C) in a bowl, sprinkle the yeast on top and let it sit for 5 minutes.
3. Place the yeast mixture into the bowl of a stand mixer fitted with a paddle attachment. Add in the milk and butter mixture, eggs, caster sugar, salt and half of the flour, and mix to combine.
4. Stop mixing and change the paddle attachment to a dough hook, if you have one. Start mixing for one minute and then add the remaining flour. Continue mixing until the dough pulls away from the sides of the bowl.
5. Add the chocolate chips and mix together. Transfer to a lightly oiled bowl with a damp tea towel draped over the top and leave for one hour at room temperature to rise. Once it has risen to approximately double its size, knock the air out of the dough with a closed fist.
6. Lightly dust the bench surface with flour and place the dough on top. Roll it out to a 30 mm thickness and cut either with a doughnut cutter or a 60 mm round cutter for the outside and a 20 mm cutter for the inside.
7. Place the doughnuts as you cut them onto a piece of baking paper lightly dusted with flour and cover with a damp cloth. Allow to rest for a further 30 minutes.
8. Heat the vegetable oil to 180°C in a deep fryer or a saucepan. Once the oil reaches the desired temperature, place 2-3 doughnuts in at a time and cook for approximately 1 minute on each side or until golden-brown. Place the doughnuts directly onto absorbent paper on a tray and cool at room temperature for 20 minutes.
9. To make the Swiss meringue, heat the sugar and egg whites together to 60°C in a mixing bowl over a Bain-Marie.
10. Remove from the heat and mix for one minute on a stand mixer fitted with a whisk attachment, before adding in the dark chocolate. Continue whisking until you achieve a medium to firm peak.
11. To make the chocolate topping, place the cream, glucose and coconut oil in a saucepan and bring to a boil. Place the dark chocolate in a bowl (if using a block, finely chop the chocolate) and pour the hot mixture directly over the dark chocolate. Whisk until combined.
12. To assemble, spread the Swiss meringue on top of the doughnut. Drizzle with the chocolate topping. The doughnuts are best eaten the same day that they are made.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
