Double Chocolate Doughnuts
Doughnut / Dessert
Not only are these little doughnuts are the perfect accompaniment to your favourite coffee beverage, they are really fun to make! There are a few techniques that are required to make these perfectly, and we have made a quick video outlining the steps.
Making the doughnuts
Preheat oven to 350F.
If you own doughnut tins, spray them lightly with pan spray and skip this and the next step. If not, scrunch together small pieces of parchment paper into rough 1/2" spheres (they do not have to be perfect, but the more uniform the better).
Place the parchment spheres in the middle of each muffin tin slot and spray with pan spray, making sure to cover the parchment completely.
Voila! You now have your very own homemade doughnut tin.
Whisk together all dry ingredients in a medium sized bowl, and make a well in the centre.
Add the chocolate, butter and water into a microwave safe bowl and microwave in 10 second bursts until just melted (should feel lukewarm to the touch, approx 36C). You can also use the double boiler method if you do not have a microwave.
In a separate bowl, whisk together the egg, milk, yogurt, and vanilla. Pour into the dry ingredients and mix together with a spatula just until combined.
Add in the melted chocolate mixture and stir to combine. Your batter should be thick and slightly airy.
Grab a ziploc bag and scoop your mix inside (if your bag is small, just add enough batter to fill it comfortably and add more as you go). Using a pair of scissors, cut 1/2” off of a corner of the bag; you now have a piping bag to shape the doughnuts.
Pipe the batter into the prepared doughnut tins forming a circle surrounding the parchment ball. Aim to avoid getting batter on the parchment, as when it bakes, the batter will expand and cover the parchment completely. Your muffin slot should be about ¼ filled with batter (16-20g if you have a scale).
Place into the hot oven and bake for 7 minutes. Remove from the oven when done and leave in the pan to cool for 10 minutes. Invert by turning your tin over and tapping the bottom or gently scooping them out with an offset spatula or small paring knife. Place on a wire rack for glazing.
If you have done the parchment ball method, it’s much easier to remove the parchment from the doughnut when they are cold, so we advise placing them in the freezer for 10 minutes before transferring them on the wire rack to glaze. Once cold, grab a doughnut in hand and push the parchment ball out through the bottom.
Melt chocolate and butter together over a double boiler
Once fully melted, remove from heat and add in the hot water.
Whisk together until emulsified and transfer into a pourable container.
Place a tray below the wire rack your doughnuts are on to catch any glaze drippings.
Pour glaze evenly over donuts and tap to remove any excess glaze.
Leave 5-10 minutes for glaze to set.
1) The baking time is calculated for a small doughnut made in regular sized muffin tins. If you have large doughnut tins check at the 5 minute mark keeping note that time may need to be extended by 1 or 2 minutes.
2) Doughnuts are finished baking when the tops have domed and bounce back when touched or when a toothpick has been inserted and comes out clean.
3) Glaze and decorate doughnuts to your liking. We used a squeeze bottle with a fine tip and drizzled for a fun effect. You can even invert the doughnut into the glaze and have chocolate dipped doughnuts. Get creative and have fun!