It’s bakemas 2020!
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together
Although these may not scream the holidays like some recipes, it’s the perfect treat to make for anybody, regardless of if and how they celebrate the festive season. They are chocolatey rich and have a pop of colour from the sprinkles – sure to put a smile on anybodies face – especially a chocolate lover!
These doughnuts are a little different, as they are light and soft chocolate doughnut, topped with a smooth chocolate ganache and finished with rainbow sprinkles – what’s not like?
These doughnuts are yeasted and are fried, which I know isn’t for everybody as using hot oil can be daunting.
Anyway, let’s get started, shall we?
400g Bread flour.
50g Cocoa powder.
35g Fresh yeast.
100g Dark chocolate.
100ml Double cream.
Before you get started on the recipe, you’ll want to do some prep. Weigh up all of your ingredients, grab any equipment you may need such as a stand mixer and spatula, fill your fryer with oil (according to instructions) and get trays ready, with parchment squares for the doughnuts.
To start on the dough, grab the mixing bowl and place in the flour, cocoa powder and salt – then go ahead and give it all a good whisk together until well combined.
You can then go ahead and add in the fresh yeast, butter, egg, water and milk and mix on a low speed for 2 minutes, followed by 5-6 minutes on a medium-high speed. The dough should be well formed and a little sticky, but nothing too major.
Place onto a lightly floured work surface and give it a brief knead and then place into a lightly oiled bowl, cover loosely with clingfilm. Leave somewhere warm for around 60 minutes or until the dough has doubled in size. Depending how warm it is, will vary how long it takes to prove.
While you’re waiting for your dough to prove, feel free to have a clean down.
Once the dough has doubled in size, you can knock it back onto a floured surface. The process of knock the dough back is simply removing the gasses that have built up in the dough.
After you have knocked the dough back, you can bring the dough back into a ball shape and process it straight away.
To process the dough, its simple. Take the total weight of the dough and divide it by 12, this will give you the required weight for each doughnut. So scale you dough into said weight and round them up using your hand and the work surface – then keep covered with clingfilm so a skin doesn’t form on the dough.
Once you gave all of the dough balls, you can turn them into ring doughnuts, simply place onto a square of parchment paper and roll out just slightly, it should still be about 1cm in thickness. Then take a medium piping nozzle and cut the centre (keep the cut outs as these become doughnut holes and can be fried and enjoyed).
Repeat with all of your doughnuts and cover with clingfilm and leave to prove for around 30-45 minutes. Once you see your doughnuts proving, you can preheat your oil to 180˚c/350˚f – ensuring your keeping your eye on it all the time!
When the doughnuts are ready, place 1 or 2 into your oil and fry on each side for around 60 second, then remove from the oil and place on to kitchen paper to absorb the excess grease. Repeat the process with the remaining doughnuts until you have fried them all – allow to cool before you finish them off.
Later on, when you’re ready to finish the cupcakes off, you can make the ganache.
To make the ganache, I’m doing it the cheats way… grab a small/medium heatproof bowl and place in the chocolate and cream and stir together. Then place in the microwave for 30 seconds, remove and stir again. Repeat the process until everything is combined and the mixture is smooth and glossy, you will want to allow it to cool a little and then use it.
Dip each doughnut into the ganache, ensuring a good coating on top. Then dip into the sprinkles and then transfer on to a cooling rack and leave to set.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.