Chocolate Chip Baked Donuts


 Original recipe created by Valrhona Pastry Chef Sarah Tibbetts.
Category: Cookies and bars
Difficulty: Medium
 Serves 60 rounds or 25 traditional donuts.


500g flour
250g eggs
50g milk
55g sugar
10g salt
6g gold dry yeast
15g honey
300g butter
200g 60% Dark Chocolate Chips (plus more if desired)

Cocoa Nibs
300g sugar
150g Cocoa Nibs



Donut dough
  • Combine all the ingredients except the butter in the bowl of a stand mixer with the dough hook attachment.
  • Mix for 5 minutes on first (low) speed.
  • Knead for 10 minutes on second (medium) speed, then add in the cold butter and knead until the dough does not stick to the sides of the bowl.
  • Add the chocolate chips and mix just until they are well incorporated.
  • The temperature of the dough should be about 75°F (24°C). Cover with plastic film and allow to rise for 2 hours at room temperature.
  • Beat down the dough and flatten it on a plastic film lined baking tray.
  • Cover and place it in the freezer for 30 minutes to stop fermentation.
  • If dough is to be used immediately, store in the refrigerator, otherwise the dough can be stored in the freezer for up to 2 weeks.
Cocoa nib sugar


  • Process sugar and cocoa nibs in a spice grinder to achieve a fine texture. Sieve out any large pieces and re-grind if necessary.


  • Portion the dough into 20g pieces. Roll into balls or roll out to a thickness of 1cm and then cut with a 7cm round cutter, then a 3.5cm cutter to achieve a traditional donut shape.
  • Allow to proof at 77°F (25°C) for 2 hours, or until dough has doubled in volume. Deep fry in oil at 325°F (163°C) to golden brown.
  • Remove from oil and toss in cocoa nib sugar. Serve immediately.