chocolate baked donuts

If you haven't had a chocolate donut yet, this is the time. And let's forget about chocolate glazed and chocolate filed ones, these have lots of cocoa in the dough and they taste exceptional. They appear less sweet than normal donuts, more elegant and unusual, and they will certainly surprise the unsuspecting. There is a variety of ways to serve them, of which I show you three this time and leave a few more ideas for another time :)  The donuts were a big success with everyone who tried them and I can only encourage you to see for yourself!

chocolate baked donuts

3/4 cup full-fat milk
2 tbsp butter
7 g dry yeast / 50 g fresh yeast
1/3 cup sugar
1 egg
2 3/4 cups flour
1/2 cup cocoa
salt

heat the milk with butter and mix until the butter is dissolved
put the sugar and yeast in a small bowl, add 2 tbsp of lukewarm milk/butter mixture and let the yeast start working for 5 min
beat the egg
mix flour with cocoa and salt in a bowl, then add the yeast mixture, rest of the milk and the egg
mix the dough until it comes together , put it on a flour-dusted counter and knead for 5 minutes
let the dough rise in a warm place for an hour
knead it again and roll into about 1,5 cm/1/2” thick, cut out the donuts
let he dough rise for half an hour
bake about 10 minutes into 180C

cool down

rich chocolate glaze

100 g chocolate

50 g butter

50 g sugar

1 tbsp water

melt the butter in a small pan, add water and sugar and boil, stirring, until the sugar is dissolved

take off the stove and add roughly chopped chocolate, mix until the glaze is smooth

use immediately - dip the top of the donuts it in (watch out not to burn yourself!)

chai glaze

3 tbsp strong chai tea (I brewed 1 teabag of the tea in just 1/5 cup water)

powderes sugar

add enough powdered sugar to the chai tea so that the glaze is rather thick (about 3/4 cup), the way it covers the donut you dip in it and doesn't all drip, adjust the amonut of sugar/tea it it's too or not enough thick

pastry cream

300 ml full-fat milk

3 egg yolks

80 g sugar

1 tbsp flour/cornstarch

2 tsp vanilla extract (or to taste, depends on its strength)'

50 g butter

bring the milk to boil

mix the eggs, sugar and flour in a pan, pour the boiling milk over it and mix constantly

put it back on the stove and cook until the pastry cream has thick pudding-like consistency (if you're using cornstarch it might be more runny than using flour but it will settle as it cools)

mix in vanilla extract

add cubed butter and mix thoroughly 

cool down placing the pan in cold water, sprinkle powdered sugar on the top to prevent skin from appearing

my variations: 

donut holes with chocolate glaze & chocolate puffed rice

donut (ring) in chai glaze

donut filled with vanilla pastry cream & glazed with chocolate glaze