The weekend’s coming. You need doughnuts. Those frozen super-expensive gluten-free relics from breakfast past? Those aren’t doughnuts. These are doughnuts. They’re slightly crispy outside and perfectly soft inside. Not too … more
Those aren’t doughnuts.
These are doughnuts. They’re slightly crispy outside and perfectly soft inside. Not too sweet, they’re fragrant with that certain nutmeg doughnut-ness, filled with a fluffy chocolate cream.
Happy Friday. From me to you.
The dough is rather shaggy but solid. It’s the same as when we made Glazed Yeast-Raised Doughnuts, and it happens to be one of my very favorite yeast doughs in the whole wide world.
It’s so easy to handle when you sprinkle the outside lightly with flour, and work with well-floured hands.This dough, we shape before it rises. I get the perfect rise from my Brod & Taylor Folding Proofer. I have crazy love for that thing. And I use Red Star quick-rise yeast. Red Star is a sponsor, but I approached them, since I was already using their yeast exclusively for so very long.
Here’s the chocolate cream filling. It’s really similar to the whipped cream frosting from the Shamrock Shake Cupcakes.
I thought we could talk for a moment about deep frying. Whatever vessel you use to deep fry, it really helps to ‘dirty’ the oil first by frying some stale bread ahead of time. Oil that is too clean doesn’t fry well (nor does oil that is too dirty). I have zero idea why. Maybe you do?
But I do know this. Rather than sacrificing that first doughnut or two (the humanity!), fry some stale bread. Not only will it dirty the oil, but it’s a really nice way to test the temperature of the oil since just using a candy thermometer can be imprecise and a bit too intellectual. If the bread blackens (like you can see in the bottom of the bowl above), it’s too hot and too clean. The nice golden brown piece on top? That means your oil is ready.
So what are you waiting for?
- See my recipe for Yeast-Raised Doughnuts.
- CHOCOLATE CREAM
- 4 ounces mascarpone cheese
- ½ cup (58g) confectioner’s sugar, plus more for dusting
- 2½ tablespoons (13g) natural unsweetened cocoa powder
- ¼ teaspoon pure vanilla extract
- 1 cup heavy cream, chilled
- Line a rimmed baking sheet with parchment paper and set it aside. Follow instructions 1 through 3 of the Yeast-Raised Doughnuts recipe.
- Turn the dough out onto a lightly floured sheet of parchment paper, and sprinkle the top lightly with more flour. Divide the dough into 10 to 12 equal parts (each about 95g). Sprinkle each piece of dough lightly with more flour, and, between well-floured hands, roll the first piece of dough into a ball, flatten gently into a disk and place on the prepared baking sheet . Repeat with the remaining pieces of flour, placing the dough about 2 inches apart on the baking sheet.
- Spray the doughnuts lightly with water, cover with plastic wrap and place in a warm, draft-free location to rise until about 150% their original size.
- While the doughnuts are rising, make the chocolate cream filling. In the bowl of a stand mixer fitted with the paddle attachment, place the mascarpone cheese and mix on high until light and fluffy. Add the ½ cup confectioner’s sugar, cocoa powder and vanilla, and mix (slowly at first, so the powder doesn’t fly everywhere, later on high) until well-combined. Switch out the paddle attachment in favor of the wire whisk. Add the chilled cream, and whisk on high speed until the cream has thickened and holds relatively stiff peaks. Set the filling aside.
- In a large, heavy-bottom stock pot, heat at least 2 inches of oil to about 300 degrees F. Once the oil reaches temperature, fry a few old chunks of bread in the oil. They will blacken pretty quickly. Discard them. Fry another chunk of bread. It should brown more slowly. Fry doughnuts in small batches, about 1 minute (or less) per side, until golden brown all over. Remove with a slotted spoon and drain on a wire rack lined with paper towels. Allow the doughnuts to cool completely before filling, or the filling will melt.
- Once the doughnuts are cool, place the chocolate cream in a pastry bag fitted with a large star tip. Plunge the tip about halfway into the side of a cooled doughnut, and squeeze the bag firmly to fill. As the doughnut begins to expand, begin to remove the tip. Repeat with the remaining doughnuts. Sprinkle cooled and filled doughnuts with extra confectioner’s sugar.
- Fried doughnuts are best enjoyed the day they are made.