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10/12/2024

Yields: 8

Prep Time: 1 hr

Cook Time: 1 hr 10 mins

Total Time: 2 hrs 10 mins


Ingredients: 

For the doughnuts

175 ml whole milk

25 g unsalted butter

250 g strong white bread flour

50 g NIB cocoa powder

10 g fast-action dried yeast

150 g sugar

1 medium egg

Vegetable oil, to grease and deep fry

For the filling

300 ml whole milk

1 tsp. vanilla extract

2 medium egg yolks

50 g caster sugar

35 g flour

2 Tbsp. custard powder

175 g NIB white chocolate chips


Directions:

Step 1: For the doughnuts, heat milk and butter in a small pan over low heat to melt butter. Cool until just warm.

Step 2: In the bowl of a freestanding mixer mix flour, NIB cocoa powder, yeast, 50g sugar and ½tsp fine salt to combine. Add the egg and cooled milk mixture. Knead on low-medium speed for 8-10min, until springy (the dough should be slightly sticky). Cover bowl and leave to rise in a warm place for 1hr, until doubled in size.

Step 3: Meanwhile make the filling. Heat milk and vanilla in a pan until just steaming. In a bowl, mix egg yolks, sugar, flour and custard powder to a thick paste. Gradually whisk in the hot milk. Return to the pan and cook, whisking constantly, over medium-high heat until thick. Transfer to a large bowl, lay baking parchment directly on the surface; cool.

Step 4: Next make the caramelized white chocolate. Preheat oven to 140°C (120°C fan) mark 1. Scatter NIB white chocolate chips on to a small, non-stick baking tray. Bake for 50min, removing from oven every 10min and stirring well (this will stop the chocolate catching), until a deep golden-brown color. Don’t worry if your chocolate goes lumpy, just keep going until smooth and caramelized. Leave to cool for 5min before stirring it into the filling. Recover and chill until needed.

Step 5: Once dough has risen, grease a large baking sheet. Divide dough into 8 equal pieces, roll into balls and space apart on the greased sheet. Loosely cover and leave to rise again for 30min, until puffed.

Step 6: Fill a large, heavy-based, high-sided pan with oil so that it’s 5cm deep. Heat oil to 160°C (check using a thermometer). Add 4 doughnuts at a time and cook for 3-4min per side, until puffed. Lift out with a slotted spoon on to kitchen paper, then gently toss in remaining 100g sugar. Cool. Repeat with remaining doughnuts, monitoring oil temperature as you go.

Step 7: Whisk filling to loosen, if needed, then transfer to a piping bag fitted with a 1.5cm nozzle. Using a metal skewer, poke a hole into the side of each doughnut. Pipe in plenty of filling. Serve.

Get ahead: Make filling up to 1 day ahead. Complete recipe to serve.



Per serving:

Calories: 493

Protein: 11g   8%

Total fat: 21g   15%

Saturates: 9g   7%

Carbs: 63g   45%

Total sugar: 32g   23%   

Fiber: 2g  2%

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