Image: Linda Lomelino
Sprinkled with chopped, pepped-up almonds, cocoa-dunked doughnuts become a decadent treat.
- 2/3 cup whole milk
- 1/4 cup warm water (104°F to 113°F)
- 1 1⁄2 tsp active dry yeast
- 2 egg yolks, at room temperature
- 3 tbsp butter, at room temperature
- 2 tbsp granulated sugar
- 2 1⁄4 cupsall-purpose flour
- 3⁄4 tsp salt
- 2 1⁄4 cups vegetable oil, for frying
- 5 1⁄4 oz almonds, chopped (about 1 3⁄4 cups)
- 1 egg white
- 1 tsp water
- Pinch salt
- 2 tbsp granulated sugar
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 75 g milk chocolate, chopped (about 2⁄3 cup)
- 75 g dark chocolate, chopped (about 2⁄3 cup)
- 4 tbsp unsalted butter
1 Heat the milk in a saucepan over low heat just until lukewarm. Meanwhile, whisk the warm water and yeast together in a large bowl. Let stand for 5 minutes. Stir the yeast mixture again, then add the warm milk, egg yolks, butter and sugar. Stir until the butter has melted and all the ingredients are incorporated.
2 Stir the flour and salt into the bowl and work through using your hands or the dough hook of a stand mixer until a dough forms. Turn the dough out onto a floured work surface and knead until smooth. Grease a large bowl; place the dough in the bowl and cover with a clean kitchen towel. Let rise until the dough has doubled in size, 1 to 1 1⁄2 hours.
3 Turn the dough out onto a floured work surface and roll out to 3 8" to 5 8" thick. Using a circle cookie cutter or an upside-down glass 2 1⁄2" to 2 3⁄4" in diameter, cut out as many little circles from the dough as you can. Using a smaller circle cookie cutter, 1" to 1 1⁄4" in diameter, cut out the centre of each circle of dough. Gather up the dough scraps into a ball, roll it out again and cut out more doughnuts the same way.
4 Line a baking sheet with parchment paper and place the doughnuts on it; cover with a clean kitchen towel. Let the doughnuts rise until doubled in size, 45 minutes to 1 hour.
5 Pour the oil into a small heavy-bottomed saucepan and heat to 355°F. Lower one or two doughnuts into the hot oil with a slotted spoon and fry until golden, about 1 minute on each side. Handle the doughnuts carefully so you don’t press out the air bubbles that formed during rising. Lift the fried doughnuts out of the oil with the slotted spoon and drain on paper towels or a wire cooling rack set over parchment paper. Continue until all the doughnuts have been cooked.
6 To make the almond topping, preheat the oven to 300°F. Place the almonds in a large bowl. Whisk the egg white, water and pinch of salt together in a small bowl. Add the egg white mixture to the almonds, stirring until the nuts are completely covered. Add the sugar, cinnamon and salt and stir until the almonds are coated. Spread the mixture on a parchment paper-lined baking sheet. Bake until the almonds are golden brown, 23 to 25 minutes. Remove from the oven and let cool.
7 Meanwhile, make the chocolate glaze. Place all the ingredients in a medium saucepan and warm over low heat, stirring, until melted. Pour the mixture into a deep bowl.
8 Dip one side of each doughnut into the chocolate glaze and then sprinkle with the almond topping; serve immediately.
Makes about 25 doughnuts
BUY THIS BOOK
Excerpted from My Sweet Kitchen by Linda Lomelino. Recipes Copyright © 2017 Linda Lomelino Photography copyright © 2017 Linda Lomelino. Excerpted by permission of Shambhala Publications. All rights reserved.