- 398g Whole Milk (warmed: 32°C/90°F)
- 235g Bread Flour
- 8g Instant Yeast
- 8g Honey
- 20g deZaan Crimson Red Cocoa Powder
- 20g deZaan Carbon Black Cocoa Powder
- Combine all the ingredients for the sponge in a bowl and mix for 2 minutes. The mixture should be smooth and should have developed some gluten.
- Cover tightly with plastic wrap and set aside in a warm spot to proof for about 30 minutes, until doubled in size.
- 100g Whole Eggs (room temp.)
- 250g Bread Flour
- 160g Sugar
- 10g Salt
- 115g Butter (room temp.)
- Combine the entire sponge from the recipe above, eggs, flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook.
- Mix on medium speed for about 10 minutes, scraping down the hook and bowl frequently. Mix until almost full gluten development.
- Add the butter in 3 parts, a few pieces at a time, then mix to full gluten development.
- Proof for about an hour, until doubled in size.
- Punch the dough down and divide into 55g portions.
- Roll each portion into a round and place on parchment-lined sheet trays. Cover tightly with plastic wrap and chill for about an hour.
Note: Dough can be kept chilled for up to 12 to 16 hours before use.
- Dough (from above)
- Oil (for frying)
- After the first proofing of the dough, knock down the dough and reshape into a square.
- Flatten and chill overnight.
- Roll the dough out to 2cm thick and punch out doughnut shapes.
- Cover and proof for an hour.
- Heat oil to 160°C/325°F. Fry the doughnuts for about 2 minutes per side, until golden
- 300g Heavy Cream
- 160g Glucose Syrup
- 130g Sugar
- 1g Salt
- 110g deZaan Crimson Red Cocoa Powder
- 100g Butter
- Heat the cream, glucose, sugar, and salt in a pan, stirring gently to dissolve the sugar.
- Remove from the heat and blend in the cocoa powder and butter until smooth. Glaze the doughnuts and let stand until set.
Note: This glaze recipe is versatile and can be used as a whipped ganache, filling, or cake icing, in mousses, beverages, etc.
Do you Know Cocoa?
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- How to convert recipes from chocolate to cocoa powder
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- 27 foundational and inspirational recipes including technical deep dives
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