NoMU Recipe Cards Vol.76 For the Love of Chocolate, February

WINE PAIRING Rosetta Roastery’s Ethiopian Sidamo - filter brewed and
served black - offers sparkling fruity acidity for offsetting the caster sugar
and ganache, refreshing citrus notes and a complexity to compliment a
classic chocolate doughnut.
03
½ cup cream
250g NoMU Hot Chocolate
250g plain flour
½ tsp salt
20g caster sugar
3.5g instant yeast
½ cup warm milk
oven baked
chocolate doughnuts
1 tsp NoMU Vanilla Extract
1 large egg, lightly beaten
20g unsalted butter, melted
Extra butter for coating
1 cup caster sugar
1 tbsp NoMU Sweet Rub
Preheat your oven to 180°C.
To make the filling bring the cream to the boil, then pour over the NoMU
Hot Chocolate. Whisk until smooth then set aside to cool and thicken.
Sift the flour and salt into a warm bowl. Add the sugar and yeast and mix well.
Whisk the milk, NoMU Vanilla Extract, egg and butter together. Make a well
in the centre of the flour and add the liquid. Stir until the mixture comes
together, then tip onto a lightly floured surface and knead for 10 minutes
until the dough is soft and smooth. Add a bit more flour if the dough is too
sticky. Place the dough in a bowl, cover with cling film and leave in a warm
place until doubled in size.
Divide the dough into 14 equal pieces and roll into smooth balls. Place the
balls on a floured tray, cover with a damp tea towel and leave in a warm
place until once again doubled in size.
Place the tray in the oven and bake for 10-15 minutes or until the doughnuts
are lightly golden. (Take care not to overbake the doughnuts or they will dry
out.) Remove from the oven and brush each doughnut with melted butter.
In a bowl, combine the caster sugar and NoMU Sweet Rub. Roll the doughnuts
in the sugar until well coated and set aside to cool.
Using a sharp knife make a small incision in the side of each doughnut.
Fill a piping bag with the cooled ganache and pipe into the doughnuts
before serving.
Makes 14