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Truffle Doughnuts

This recipe is based on Sherry Yard’s Deep, Dark Decadent Doughnut in “Desserts by the Yard. It is truly a decadent experience and easy to make, too!

Ingredients

For the molten chocolate interior:

8 oz. bittersweet chocolate

8 ounces (2 sticks) unsalted butter, cut into pieces

7 large eggs, room temperature

3/4 cup sugar

1/4 cup all-purpose flour, sifted

For the crispy shell:

1 1/2 cups of Panko crumbs

2 large eggs for Egg Wash

1 cup all purpose flour

Oil for deep frying

 

What you do

1. Place the chocolate in a medium heatproof bowl. Place the butter in a saucepan over medium heat. Place the bowl with the chocolate over the saucepan to warm the chocolate as the butter melts.

2. When the butter has melted, pour over chocolate. Stir until the chocolate has melted and reached 100 degees Fahrenheit. Set aside on top of oven or in another warm place to keep the mixture hot.

3. In the bowl of a stand mixer fitted with the whisk attachment combine the eggs and sugar and beat on medium until just lemony yellow and doubled in volume about 8 minutes.

4. Whisk the flour in the chocolate mixture. Turn the mixer to low speed and add the hot chocolate mixture to the eggs all at once. Scrape down the bowl and continue mixing for 30 seconds. Mix well.

5. Line an 8-inch squae baking pan with parchment paper. Pour the chocolate doughnut batter into the pan. Cover directly with plastic wrap and place in the freezer. Leave in for at least 4 hours or up to 5 days.

6. Remove from freezer and remove plastic wrap. Dust a work surface with flour, run a knife around the edges of the pan and flip the frozen dough onto the floured work surface. Peel off the parchment paper. Dues the batter lightly with flour and using a 2 1/2-inch doughnut cutter dipped in flour cut out your doughnuts. Place the doughnuts on a half sheet pan and return to the freezer if you aren’t cooking them right away.

7. Preheat the oven to 375 degrees. Heat about 3 inches of oil in a deep skillet, wok or saucepan to 350 degees on a deep-fry thermometer.

8. Meanwhile in a medium bowl whisk together the eggs. Set aside. Place the panko bread crumbs in another medium bowl. Place the 1 cup of flour on a piece of parchement. One at a time, dust each doughnut generously with the flour. Dip into the eggs and tap excess off. Place in panko crumbs and coat evenly.

9. Using a slotted spoon, carefully fry one doughnut at a time in the hot oil and fry for 1 minute. Flip it over and fry for an additional 30 seconds. Place the finished doughnuts on a cooling rack on top of a paper towel lined cookie sheet. Make sure to allow the oil to come back to 350 degree heat in between frying doughnuts.

Note: You can dry the doughnuts 2 to 4 hours ahead and reheat in the over for 6-0 minutes depending on how long they have been out of the oil. The outside should be crispy and the inside should be oozing dark chocolate.

 

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