Chocolate Cream & Jelly Doughnuts

Making doughnuts (or donuts!) at home is easier than you think. The hardest part about it is deciding if you want to fill your donut with the classic jelly, or with chocolate cream. However you spell it, doughnuts can be yours in a day with this simple recipe.

Ingredients:

1 cup milk, at room temp
1/2 cup granulated sugar
1.5 tsp active dry yeast
1 large egg, whisked
3 tbsp butter, melted
1 tbsp pure vanilla extract
Zest of 1 lemon
3 cups all purpose flour
1 tsp salt
2 bottle of Chefs Life Cooking Oil for frying

Topping / Filling:

Powdered Sugar

7 oz dark chocolate

9 oz heavy cream

2 oz unsalted butter

Jelly

Chocolate Pudding

Sprinkles

Supplies:

Piping Bags - at least 2

3 inch ring mold - you can also use a pint glass

Method:

In a mixer add the milk and sprinkle in the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to activate. It should look bubbly. Whisk in the egg, egg yolk, melted butter, vanilla and lemon zest.

Using a dough hook, add the flour at low speed until the dough comes together. Sprinkle in the salt then let the dough kneed in the mixer for 8-10 minutes. Spray a large bowl with Chefs Life Cooking Spray and place the dough inside. Cover with plastic wrap and let sit on the counter out of the sun 1-2 hours. It should be 2x the size.

After the dough has risen, dump it out of the bowl onto a clean countertop and roll out to ½ inch thick. Cut out the doughnuts using a dough cutter or pint glass.

Spray sheets of plastic wrap with non-stick spray and cover the doughnuts, let rise for 1 hour.

Pour Chefs Life Cooking Oil into a large pot. Heat the oil to 370 - 375 degrees.
Place 2 or 3 of the doughnuts into the hot oil. Let the doughnuts cook in the hot oil until the bottom is a deep golden brown, 3-5 minutes. Using a slotted spoon, gently flip the doughnuts over in the oil and cook another 3-5 minutes until both sides are golden brown. Using the slotted spoon, transfer the doughnuts to paper towels to drain.

If glazing the doughnuts, let drain on paper towels for at least 10 minutes before dipping in glaze.

Ganache:

Combine the chocolate and cream in a bowl fitted over a small pot with water. Heat the water over medium low, the steam will melt the chocolate in the bowl above. Alternatively, this can be done in 30 second intervals in the microwave. Once melted, whisk until glossy and smooth. Add in the butter and whisky until combined.

Glaze:

Add powdered sugar into a large bowl. Adding water few tablespoons at a time, whisking in between, until the perfect glaze texture is desired.

If filling the doughnuts with jelly or pudding let cool completely before filling. Scoop desired filling into a pastry bag fitted with a large round tip. Use the tip to puncture the bottom or the side of the doughnuts and squeeze the filling into the center of the doughnuts.

Once the doughnuts are filled, dip the top into the desired glaze and cover with sprinkles. Best served the day they are made.