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Dezaan Doughnut Hero
Part 1: For Doughnut Batter:
  • 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
  1. Preheat oven to 180ºC. Prepare doughnut moulds by greasing lightly with oil or butter. Set aside until ready to use.
  2. Sift all dry ingredients into a bowl (excluding sugar).
  3. In another bowl, add all wet ingredients and sugar. Mix until well combined.
  4. Add mixed wet ingredients to dry ingredients. Do this in 2-3 stages stirring in between each stage to prevent lumps.
  5. The batter will be quite thick. Spoon batter into moulds.
  6. Bake for about 9-10 minutes at 180ºC or until knife comes out clean.
Dezaan Doughnut
Dezaan Doughnut Macro
Part 2: For Cocoa Glaze:
  • 140g Icing Sugar
  • 10g Liquid Glucose
  • 30g True Dark Cocoa Powder
  • 2.5 Tablespoon Milk
  1. In a bowl sift all dry ingredients.
  2. Add in glucose and stir thoroughly.
  3. Stream in the milk while stirring. If glaze is too thick add a bit more of milk.
  4. Ready to use immediately.


Part 3: Assembly:

Method #1:

  1. Prepare a wire rack over a sheet tray (lined with plastic film wrap).
  2. Line up the completely cool doughnuts on the wire rack about 3cm apart.
  3. Once glaze is ready, pour over doughnuts.
  4. Let sit until set. Finish with toasted cocoa nibs and toasted kasha.

Method #2:

  1. Prepare glaze in a medium size bowl.
  2. Once doughnuts are completely cool, dip top half of doughnut into the glaze.
  3. Slightly shake excess glaze to get a clean edge.
  4. Place on a sheet tray prepare with baking paper until completely set. Finish with toasted cocoa nib and toasted kasha.
Dezaan Doughnut Pattern


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