The fried chocolate doughnuts, soft, sweet, filled with cream (also chocolate cream) are of a deliciousness that cannot be described in words. You have only one possible choice: go to the kitchen and immediately prepare a double batch of chocolate doughnuts!
Recipe source: inspired by an idea from Nicoletta Palmas.
Not to be missed
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 35 Minutes
- Portions: 6 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
With these quantities, you will get 6 large doughnuts or 9 small ones
- 0.7 oz water
- 0.7 oz flour
- 1/2 g fresh yeast
- 6.88 oz flour w 340
- 0.18 oz unsweetened cocoa powder
- 1/4 cup milk (you might need 1/6 cup more depending on the flour)
- 1 egg
- 0.88 oz melted dark chocolate
- 0.88 oz butter
- 1/2 tsp salt
- 1/2 tsp orange paste
- 1 tsp vanilla extract (or vanillin)
- as needed chocolate pastry cream
- as needed granulated sugar
- as needed peanut oil
Tools
- 2 Bowls
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin
- 1 Pastry Cutter round
- 1 High-Edged Saucepan
- 1 Absorbent Paper for frying
Steps
Prepare the poolish: in a small bowl, mix the flour with the water and yeast, cover and let it rest covered. It will be ready to use when, after rising, it starts to sink in the middle.
In the mixer bowl, add the flour, cocoa dissolved in a little milk, the poolish, the beaten egg, sugar, and milk gradually (as the necessary amount may vary depending on the flour used). Work well until the dough is incorporated, then add the salt. Gradually incorporate the melted but not hot chocolate, orange paste, and vanilla. Incorporate the dough again, working at low speed. Add the room temperature butter a little at a time, ensuring it is well absorbed before adding more. Knead until the dough is smooth and elastic.
Transfer the dough to a bowl, cover with plastic wrap, and let rise until doubled. It will take about three hours. After the resting time, roll out the dough to a thickness of about 3/8 inch (1 cm) and cut discs of your preferred size (two to two-and-a-half inches). Place the doughnuts on a lightly floured surface and cover with plastic wrap or a cloth. Let rise until doubled (about one hour).
In a high-edged saucepan, heat the oil to 320-340°F (160-170°C) and fry the doughnuts until golden on both sides. Transfer them to absorbent paper, then roll them in granulated sugar.
Prepare the pastry cream and once ready, cover it with plastic wrap in contact. Let it cool. Transfer it to a piping bag, fill the doughnuts, and serve.
