Chocolate Doughnuts

CHOCOLATE
DOUGHNUTS
 RECIPE BY
KIRSTEN TIBBALLS
Crunchy on the outside, soft and plush on the inside — this is the perfect doughnut
recipe! Finished with a glossy chocolate glaze and pastel-coloured Swiss meringue
kisses. 
BEGINNER
SWISS MERINGUE KISSES
CHOCOLATE GLAZE

115 MINS
DOUGHNUT
MAKES 14
DOUGHNUTS
METHOD
INGREDIENTS
Warm the milk in a saucepan or the microwave. Do not warm it

190g (6.7oz) full cream milk
above 36°C (96.8°F). Add in the butter and allow to sit until the
70g (2.47oz) unsalted butter
butter has melted, stirring if needed. Combine the instant yeast
7g (0.25oz) SAF instant yeast 
with the warm water. Place half the flour in the bowl of a stand
35g (1.23oz) warm water, approx. 35°C
mixer fitted with a paddle attachment, add in the caster sugar,
365g (12.87oz) plain (all purpose) flour
egg, vanilla, salt, cinnamon and the yeast and water mixture.
100g (3.53oz) caster (superfine) sugar
Mix on a slow speed and, as it starts to come together, add in
1 egg or 60g (2.12oz), beaten
the milk and butter mixture. Mix on a medium speed until all the
5g (0.18oz) Heilala vanilla bean paste
ingredients are incorporated and then add the remaining flour.
3g (0.11oz) salt
Change the paddle attachment to a dough hook if you have one
1g (0.04oz) ground cinnamon
and continue mixing for 12-15 minutes. Transfer to a lightly
Vegetable oil spray
oiled bowl and cover the bowl with plastic wrap. Leave the bowl
at room temperature for 1.5-2 hours or until it at least dou-
EQUIPMENT
bles in size. Once it has risen to approximately double its size,
stand mixer transfer it to a tray sprayed with vegetable oil and gently knock
20mm round cutter the air out. Place in the fridge for 20 minutes. Scale the dough
into 50g (1.76oz) pieces. Lightly oil the bench surface and your
hands and roll the dough pieces into balls and place them each
 SUBSTITUTE on individual squares of baking paper sprayed with vegetable oil.
Press each doughnut a little to flatten it out. Dip a 20mm plain
7g (0.25oz) SAF instant yeast {for} round cutter in flour and cut out the centre of each doughnut.
7g (0.25oz) dry yeast (must be dissolved in water Allow to rest for a further 20-40 minutes depending on your
first) {for} room temperature. You may need to re-establish the doughnut
11.2g (0.4oz) fresh yeast holes after proving.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
FRYING
METHOD
INGREDIENTS
Heat the vegetable oil to 170-175°C (338°F-347°F) in a deep

vegetable oil, for frying (approximately 4 litres)
fryer or a saucepan. Once the oil reaches the desired tempera-
EQUIPMENT ture, place 2-3 doughnuts in at a time and cook until golden
brown and then flip over and continue cooking until you have an
large saucepan or deep fryer overall golden colour. Place the doughnuts directly onto a wire
rack with a tray underneath or paper towel and allow to sit at
room temperature until cool.
SWISS MERINGUE KISSES
INGREDIENTS METHOD
Place the egg whites, cream of tartar and sugar in the bowl of
75g (2.65oz) egg whites (at room temperature)
a stand mixer and place it on a saucepan of simmering water,
3g (0.11oz) cream of tartar
ensuring the water does reach the bowl. Whisk continuously
150g (5.29oz) caster (superfine) sugar
by hand until you reach 60°C (140°F). Transfer the bowl to a
3 drops of regal purple Americolor gel colour
stand mixer and whip on a medium-to-high speed until fully aer-
3 drops of deep pink Americolor gel colour
ated. Separate the meringue into 4 separate bowls and apply a
3 drops of lemon yellow Americolor gel colour
colour to each bowl. Mix gently to incorporate the colour. Place
3 drops of electric green Americolor gel colour
each colour into a piping bag fitted with a 4mm plain piping
EQUIPMENT tube and pipe meringue kisses onto a lined tray using all four
colours. Bake at 90°C (194°F) for 1 hour. Seal in an airtight
stand mixer container until required.
thermometer
spatula
disposable piping bags
4mm plain piping tube
Demarle Silpat mat

CHOCOLATE GLAZE
METHOD
INGREDIENTS
110g (3.88oz) fresh cream Place the cream, coconut oil, salt, glucose, and vanilla and in a
40g (1.41oz) coconut oil saucepan and bring to a boil. Place the dark and milk chocolate
1g (0.04oz) salt in a bowl and pour the hot mixture directly over, whisking until
10g (0.35oz) liquid glucose combined. Use immediately.
3g (0.11oz) Heilala vanilla bean paste
175g (6.17oz) Callebaut Dark 811 Couverture
54%
75g (2.65oz) Callebaut Milk 823 Couverture
33%
EQUIPMENT
whisk
ASSEMBLY
METHOD
Dip each doughnut in the chocolate topping, turn it over and

garnish with meringue kisses.
These are best eaten the same day they are made.


Chocolate Doughnuts

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Chocolate Doughnuts

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CHOCOLATE

SWISS MERINGUE KISSES

Warm the milk in a saucepan or the microwave. Do not warm it

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Heat the vegetable oil to 170-175°C (338°F-347°F) in a deep

SWISS MERINGUE KISSES

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Dip each doughnut in the chocolate topping, turn it over and

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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