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deZaan Double Cocoa Doughnut (Baked)
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deZaan Double Cocoa Doughnut (Baked)

A delicious cocoa doughnut with a rich cocoa glaze
Prep Time20 minutes
Cook Time10 minutes
Cooling & Finishing Time15 minutes
Course: Dessert
Cuisine: Dutch
Keyword: Donuts, Doughnut
Servings: 6 Doughnuts
Author: Talia Profet

Equipment

  • Oven
  • Doughnut Molds
  • Sifter
  • Mixing Bowls
  • wooden spoon
  • Wire Rack and Sheet Tray
  • Baking paper

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

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!