chocolate doughnut dough
- 1000g bread flour
- 70g Cocoa Barry extra Brute cocoa powder
- 250g whole milk
- 35g quick yeast
- 400g whole egg
- 25g salt
- 250g butter
- 150g sugar
- 40g milk powder
Tiramisu doughnut
Ingredients
coffee caramel
- 150g sugar
- 30g glucose
- 100g cream
- 10g coffee beans
- 3g salt
- 15g butter
coffee crème patisserie
- 100g freshly brewed espresso
- 30g trablit
- 400g crème patisserie
whipped mascarpone cream
- 100g mascarpone
- 500g whipping cream
Method
chocolate doughnut dough
Place all ingredients in the mixing bowl with the hook attachment and mix on speed 1 for 5 minutes.
Then mix on speed 2 for an additional 10 minutes, until full gluten development has been reached.
Place the dough in a lightly greased bowl and cover with clingfilm. Allow to prove until doubled in size (approx. 30mins).
Scale the dough at 50g per piece, and shape into fingers.
Prove at 28 degrees Celsius and allow to double in size prior to frying at 180 degrees.
Once they are golden brown, drain on kitchen paper and allow the cool 1 min, before coating in sugar.
coffee caramel
Roast the coffee beans in a dry pan until fragrant. Deglaze with the cream and vanilla and bring to the boil.
In a separate pan, make a direct caramel with the sugar and glucose.
Add the hot cream and bring back to the boil. Reduce slightly, then pass.
Add the butter and whisk to emulsify.
coffee crème patisserie
Mix together and reserve.
whipped mascarpone cream
Whip together and reserve.
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