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Chocolate and coffee donuts
2018-11-09
https://www.metro.ca/userfiles/image/recipes/beignets-chocolat-cafe-10943.jpg
PT20M
PT08M
PT28M
Preheat oven to 350 degrees.Lightly grease the doughnut pan (or two if using)In a large bowl, whisk the flour, cocoa powder, salt and baking soda together.In a smaller bowl, whisk the eggs, milk, vanilla, brown sugar, and olive oil.Add the wet ingredients to the dry ingredients, and stir until the mixture is well combined.Fold in the chopped chocolate. Gently spoon the batter into the doughnut pan(s), filling each one 1/2-3/4 full.Bake for 8 min and let cool for about 5 min.Gently remove the warm doughnuts and let cool completely.Meanwhile make the icing. In a medium bowl over a pot with simmering water, melt the chocolate until just melted.Combine the milk, vanilla and coffee together, and whisk into melted chocolate. Season with the salt.Let the chocolate mixture rest for 10 min until it is the consistency of icing.Dip the tops of the doughnuts into the icing.Sprinkle with decorative toppings if using.
20
Metro
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Doughnut recipe:
2 cups (500 ml) selection unbleached all purpose flour
1/2 cup (125 ml) selection cocoa powder
1 tsp. (5 ml) selection baking soda
3/4 tsp. (7 ml) kosher salt
1/2 cup (125 ml) 2% milk
1/2 cup (125 ml) Irresistibles Colombian coffee, strong brewed
1 cup (250 ml) dark brown sugar
2 selection large eggs, at room temperature
1/2 cup (125 ml) selection pure olive oil
1 tsp. (10 ml) Irresistibles pure vanilla extract
1 cup (250 ml) Irresistibles 72% dark chocolate, chopped
Icing recipe:
1 cup (250 ml) Irresistibles 72% dark chocolate, chopped
1 cup (250 ml) 35 % cream
2 Tbsp. (30 ml) Irresistibles Colombian coffee, strong brewed
2 tsp. (10 ml) Irresistibles pure vanilla extract
1/4 tsp. (1 ml) kosher salt
Garnish: sprinkles, silver or gold decorative balls
Chocolate and coffee donuts
20
Desserts
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME
Ingredients
-
Doughnut recipe:
-
2 cups
(500 ml)selection unbleached all purpose flour
-
1/2 cup
(125 ml)selection cocoa powder
-
1 tsp.
(5 ml)selection baking soda
-
3/4 tsp.
(7 ml)kosher salt
-
1/2 cup
(125 ml)2% milk
-
1/2 cup
(125 ml)Irresistibles Colombian coffee, strong brewed
-
1 cup
(250 ml)dark brown sugar
-
2
selection large eggs, at room temperature
-
1/2 cup
(125 ml)selection pure olive oil
-
1 tsp.
(10 ml)Irresistibles pure vanilla extract
-
1 cup
(250 ml)Irresistibles 72% dark chocolate, chopped
-
Icing recipe:
-
1 cup
(250 ml)Irresistibles 72% dark chocolate, chopped
-
1 cup
(250 ml)35 % cream
-
2 Tbsp.
(30 ml)Irresistibles Colombian coffee, strong brewed
-
2 tsp.
(10 ml)Irresistibles pure vanilla extract
-
1/4 tsp.
(1 ml)kosher salt
-
Garnish: sprinkles, silver or gold decorative balls
Preparation
Preheat oven to 350 degrees.
Lightly grease the doughnut pan (or two if using)
In a large bowl, whisk the flour, cocoa powder, salt and baking soda together.
In a smaller bowl, whisk the eggs, milk, vanilla, brown sugar, and olive oil.
Add the wet ingredients to the dry ingredients, and stir until the mixture is well combined.
Fold in the chopped chocolate. Gently spoon the batter into the doughnut pan(s), filling each one 1/2-3/4 full.
Bake for 8 min and let cool for about 5 min.
Gently remove the warm doughnuts and let cool completely.
Meanwhile make the icing. In a medium bowl over a pot with simmering water, melt the chocolate until just melted.
Combine the milk, vanilla and coffee together, and whisk into melted chocolate. Season with the salt.
Let the chocolate mixture rest for 10 min until it is the consistency of icing.
Dip the tops of the doughnuts into the icing.
Sprinkle with decorative toppings if using.
Source :
Metro
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