Double Cocoa Doughnut (Baked)
Part 1: For Doughnut Batter:
Ingredients
Method- 135g Flour
- 30g True Dark Cocoa Powder
- 2g Baking Powder
- 2g Baking Soda
- 1g Salt
- 90g Sugar (Caster)
- 70ml Milk
- 75ml Yogurt
- 30g Butter (Melted)
- ½ Vanilla Bean (or ¼ Teaspoon Vanilla Extract)
- Pinch of Ground Nutmeg
- ½ Teaspoon of Ground Coffee (Optional)
- Toasted Cocoa Nibs and Kasha for Finishing
- Preheat oven to 180ºC. Prepare doughnut moulds by greasing lightly with oil or butter. Set aside until ready to use.
- Sift all dry ingredients into a bowl (excluding sugar).
- In another bowl, add all wet ingredients and sugar. Mix until well combined.
- Add mixed wet ingredients to dry ingredients. Do this in 2-3 stages stirring in between each stage to prevent lumps.
- The batter will be quite thick. Spoon batter into moulds.
- Bake for about 9-10 minutes at 180ºC or until knife comes out clean.
Part 2: For Cocoa Glaze:
Ingredients
Method- 140g Icing Sugar
- 10g Liquid Glucose
- 30g True Dark Cocoa Powder
- 2.5 Tablespoon Milk
- In a bowl sift all dry ingredients.
- Add in glucose and stir thoroughly.
- Stream in the milk while stirring. If glaze is too thick add a bit more of milk.
- Ready to use immediately.
NOTE: THIS GLAZE IF FOR IMMEDIATE CONSUMPTION.
Part 3: Assembly:
MethodMethod #1:
- Prepare a wire rack over a sheet tray (lined with plastic film wrap).
- Line up the completely cool doughnuts on the wire rack about 3cm apart.
- Once glaze is ready, pour over doughnuts.
- Let sit until set. Finish with toasted cocoa nibs and toasted kasha.
Method #2:
- Prepare glaze in a medium size bowl.
- Once doughnuts are completely cool, dip top half of doughnut into the glaze.
- Slightly shake excess glaze to get a clean edge.
- Place on a sheet tray prepare with baking paper until completely set. Finish with toasted cocoa nib and toasted kasha.
