10/12/2024
Prep Time: 1 hr
Cook Time: 1 hr 10 mins
Total Time: 2 hrs 10 mins
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
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.
Calories: 493
Protein: 11g 8%
Total fat: 21g 15%
Saturates: 9g 7%
Carbs: 63g 45%
Total sugar: 32g 23%
Fiber: 2g 2%
Discover the sweet life with NIB CANDY AND CHOCOLATE FACTORY. Explore our full range of products today and find your new favorite treat!
Google Analytics is a web analysis service provided by Google. Google utilizes the data collected to track and examine the use of this site, to prepare reports on its activities and share them with other Google services.
Google may use the data collected to contextualize and personalize the ads of its own advertising network.
Personal data collected: Cookie and Usage Data. Place of processing: USA. Find Google's privacy policy here.
© 2024 NIB Candy and Chocolate Factory | Made with 🧡 by WubSites
Terms of Use | Privacy Notice | Cookie Notice | Accessibility | T&Cs