Servings: 6 Doughnuts
Ingredients
Doughnut Batter
- 135 g Flour
- 30 g deZaan Holland True Dark 10/12% Natural Cocoa Powder
- 2 g Baking Powder
- 2 g Baking Soda
- 1 g Salt
- 90 g Caster Sugar
- 70 ml Milk
- 75 ml Yogurt
- 30 g Melted Butter
- 1/2 each Vanilla Bean (or 1/4 Vanilla Extract)
- 1 Pinch Ground Nutmeg
- 1/2 tsp Ground Coffee (optional)
- Toasted Cocoa Nibs and Kasha (for Finishing)
Cocoa Glaze
- 140 g Icing Sugar
- 10 g Liquid Glucose
- 30 g deZaan Holland True Dark 10/12% Natural Cocoa Powder
- 2.5 Tbsp Milk
Instructions
Doughnut Batter
- Preheat oven to 356℉/180ºC. Prepare doughnut molds by greasing lightly with oil or butter. Set aside until ready to use.
- Sift all dry ingredients into a bowl (excluding sugar).
- In another bowl, add all wet ingredients and sugar. Mix until well combined.
- Add mixed wet ingredients to dry ingredients. Do this in 2-3 stages stirring in between each stage to prevent lumps.
- The batter will be quite thick. Spoon batter into molds.
- Bake for about 9-10 minutes at 356℉/180ºC or until knife comes out clean.
Cocoa Glaze
- In a bowl sift all dry ingredients.
- Add in glucose and stir thoroughly.
- Stream in the milk while stirring. If glaze is too thick add a bit more of milk.
- Ready to use immediately.NOTE: THIS GLAZE IF FOR IMMEDIATE CONSUMPTION.
Assembly Method 1
- Prepare a wire rack over a sheet tray (lined with plastic film wrap).
- Line up the completely cool doughnuts on the wire rack about 3cm apart.
- Once glaze is ready, pour over doughnuts.
- Let sit until set. Finish with toasted cocoa nibs and toasted kasha.
Assembly Method 2
- Prepare glaze in a medium size bowl.
- Once doughnuts are completely cool, dip top half of doughnut into the glaze.
- Slightly shake excess glaze to get a clean edge.
- Place on a sheet tray prepare with baking paper until completely set. Finish with toasted cocoa nib and toasted kasha.Enjoy!
