
CHOCOLATE CHIP DONUTS
Original recipe created by Valrhona Pastry Chef Sarah Tibbetts.
Category: Cookies and bars
Difficulty: Medium
Serves 60 rounds or 25 traditional donuts.
INGREDIENTS
DONUT DOUGH
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
INSTRUCTIONS
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
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