Cocoa Beignet Donut
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Good to go
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Timeless Classics
A chocolatey take on the New Orleans classic using Cacao Barry Extra Brute Cacao Powder. Perfect for any time of the day!
- Level:
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Medium
- Makes:
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10 Yield
- Shelf life:
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24 hours recommended, but up to 3 days
- Conservation:
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Room Temperature
Cocoa Beignet Donuts
Ingredients: Cocoa Beignet Donuts
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1.4 lball-purpose flour
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3.2 ozsugar
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0.8 ozfresh yeast
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9.2 ozWhole milk
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0.2 ozNielsen Massey Vanilla Bean Paste
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9.2 ozDOP Isigny Butter, soft
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0.5 ozsalt
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8.0 ozeggs
Preparation: Cocoa Beignet Donuts
- Mix all ingredients in an orbital mixer with the dough hook. 5 minutes low speed, 10 minutes medium speed, and 5 minutes medium high - or until dough reaches windowpane stage
- Transfer to a greased container and proof for 2 hours at room temperature
- Move dough to refrigeration overnight - minimum 12 hours
- Roll dough to 1/2 inch
- Cut rounds using 95mm and 35mm rings. Place onto parchment squares and allow to prove again
- Heat neutral oil to 350F and fry dough for 2 minutes per side
- Transfer to a drip rack and allow to cool before glazing
View tools
- Saucepan
- Rolling pin
- Sheet Tray
- Bowl (s)
- Stand Mixer
- Dough Hook Attachment
- Ring Cutters
- Probe Thermometer
- Drip Rack
Cocoa Coffee Glaze
Ingredients: Cocoa Coffee Glaze
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2.5 ozglucose
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1.4 ozespresso coffee
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5.3 ozButter, melted
Preparation: Cocoa Coffee Glaze
- Combine glucose, warm espresso, and melted butter together
- Sift cocoa powder into the base and whisk to combine
- Use immediately to dip donuts
- Decorate with Callebaut Dark Chocolate Crispearls
View tools
- Bowl (s)
- Tamis
- Rubber Spatula
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