The Chocolate St. Joseph’s Doughnuts are a variant of the classic white ones. Fried or baked like these, they are a traditional choux pastry dessert to celebrate all dads but can also be found during carnival. They can be made plain or with the addition of unsweetened cocoa powder to the dough. Inside, a tasty custard filling topped with a syruped sour cherry.
Other recipes
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: St. Joseph's Day, Carnival
Chocolate St. Joseph’s Doughnuts
- 1 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 cup water
- 1 tbsp whole milk
- 3 eggs (medium)
- 5 tbsp butter
- 1 tbsp powdered sugar
- 1 pinch fine salt
- 1 1 3/4 cup whole milk
- 2 tbsp cornstarch
- 1 tbsp rice flour
- 1/4 cup sugar
- 3 egg yolks
- Half vanilla bean
- Half lemon (whole rind)
- 20 candied cherries
Tools
- Kitchen Scale
- Pot
- Stand Mixer
- Piping Bag
- Whisk
Steps
Bring the milk to a boil with the lemon rind and vanilla bean pulp. In a bowl, whisk the egg yolks with the sugar.
Add the dry ingredients and mix. Pour into the boiling milk and stir until the cream thickens. Transfer the custard into a wet bowl and cover with plastic wrap touching the surface to prevent a skin from forming. Let it cool.
Pour the water, milk, butter, and a pinch of salt into the pot. Once the butter melts, turn off the heat and add the flour, powdered sugar, and previously sifted cocoa all at once. Stir vigorously until a ball forms. Place back on low heat and continue stirring until the dough sizzles and detaches from the pot sides. Remove from heat and let it cool slightly. Preheat the oven to 392°F in static mode
Transfer the dough into a stand mixer with the paddle attachment. Start the mixer and add one egg at a time. Wait for it to be well incorporated before adding the second and third. Once everything is well combined, transfer into a piping bag fitted with a large star nozzle.
Place a sheet of parchment paper on the baking tray and pipe two 2.4-inch diameter circles. Bake for 20 minutes at 392°F, then lower to 338°F and continue baking for another 10 minutes. Occasionally, open the oven door slightly to let out moisture. Once the doughnuts are baked, let them cool. Transfer the cooled custard into a piping bag. Use a knife to cut the doughnuts in half and fill with custard. Add a tuft of custard in the center and finish the decoration with a candied cherry and powdered sugar.
