CHOCOLATE COFFEE GANACHE
330 ml fresh cream 35% fat
pinch of sea salt
4 tbsp roasted coffee beans
2 tsp vanilla bean paste
420 g good quality milk couverture chocolate 33%
115 g baker’s flour (A)
50 g caster sugar
2 tsp instant yeast
¼ tsp salt
175 ml milk, warmed to 40˚C
40 g unsalted butter, melted
2 egg yolks
½ tsp vanilla extract
200 g baker’s flour (B)
plain flour, for dusting
130 g caster sugar
60 g unsalted butter, melted
CHOCOLATE COFFEE GANACHE
- Place the cream and salt into a saucepan and bring to the boil.
- Remove the saucepan from the heat and stir in the coffee beans. Cover the saucepan with plastic wrap or the lid and allow the cream to infuse for 10 minutes.
- Strain the cream through a sieve into a saucepan, add in the vanilla bean paste and bring to the boil.
- Once boiling, remove from the heat and pour over the bowl of milk chocolate. Whisk until the chocolate has completely melted and incorporated into the cream mixture.
- Cover with plastic wrap touching the surface of the ganache. Allow to cool at room temperature for 4 hours before transferring into a piping bag fitted with a 10mm plain piping tube.
- To create the starter dough, place the flour (A), sugar, yeast and salt into a bowl and whisk to combine.
- Add the warm milk, melted butter, egg yolks and vanilla to the bowl and whisk vigorously to combine.
- Cover the bowl with plastic wrap and set aside at room temperature for 20 minutes, until bubbles begin to form on the surface.
- In the bowl of a stand mixer fitted with a hook attachment, add the starter dough and flour (B). Mix on medium speed for 10 minutes, scraping down the sides of the bowl as required. Alternatively, you can knead the dough by hand.
- Once the dough begins to pull away from the sides of the bowl and looks shiny, remove from the mixer, roll into a smooth ball and place it back into the bowl. Cover the bowl with plastic wrap and a warm tea towel.
- Set aside at room temperature for 1 ½ hours, until the dough has doubled in size.
- Heat the oven to 180˚C, fan forced and line a baking tray with baking paper.
- Lightly dust the workbench before turning the dough out and rolling to 12mm in thickness.
- Use a round cutter, 60mm in diameter, to cut the dough.
- Gather any scraps of dough and place them into the refrigerator for 20 minutes before re-rolling.
- Place the cut dough onto the prepared baking tray, cover with a tea towel and set aside at room temperature for 45 minutes.
- Bake in the pre-heated oven for 10-12 minutes, until lightly golden on top.
- Prepare the butter and sugar while the doughnuts are in the oven.
- In a bowl, combine the sugar and cinnamon.
- Once the doughnuts are removed from the oven, brush with melted butter and roll them in sugar.
- Allow the doughnuts to cool completely.
- Using the prepared piping bag of ganache, pierce the sides of the doughnuts and fill with ganache.
NOTE: The doughnuts are best served fresh.