Dark Chocolate Glazed Doughnuts Filled with Mascarpone Whipped Cream

Donuts fall into that category of food crafting, just like a fancy cupcake or frosted cookie. These donuts will make your mouth water just looking at them.
Dark Chocolate Glazed Doughnuts Filled with Mascarpone Whipped Cream
Non-stick cooking spray
1 cup whole milk
2½ teaspoons active-dry yeast
1 large egg
2½ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon sea salt
3 tablespoons unsalted butter, softened at room temperature

To finish:
1 recipe mascarpone whipped cream (recipe to follow)
1 recipe dark chocolate ganache glaze (recipe to follow)

Lightly coat a large mixing bowl with non-stick cooking spray and set aside. Bring half of the milk to a simmer, remove from heat, and add remaining cold milk. Let milk stand until about 100 to 110°F. In the bowl of a stand mixer, fitted with the hook attachment, mix the yeast and warm milk. Add the eggs and mix until just combined, about 1 minute. Add the flour, sugar and salt, and mix on low speed until evenly combined, about 4 minutes. Add the butter and mix on medium speed until smooth, about 5 minutes. Transfer the dough into the prepared mixing bowl, lightly coat the surface of the dough with non-stick cooking spray, and cover with plastic wrap. Allow the dough to rise at room temperature until doubled in size, 45 minutes to 1 hour. Line two baking sheets with parchment paper and lightly dust the paper with flour. On a lightly floured surface, divide the dough into two pieces. Roll each piece of dough to about ½-inch (1.3 cm) thick. Cut the dough into desired shapes, dipping the cutter into flour between each doughnut being cut. (If cutting doughnuts into rings: reserve the doughnut holes for frying, if desired.) Gather the scraps, gently knead together on the table to combine. Repeat the rolling and cutting steps again. Discard any remaining dough scraps. (If the doughnuts are very soft and sticky, transfer the tray of cut doughnuts to freezer to chill until just firm, about 15 to 20 minutes.) Let the doughnuts proof until risen about halfway, about 10 to 15 minutes. Place a cooling rack over a baking sheet. Heat oil in a large pot with a deep-fry thermometer (or in a tabletop fryer, according to the manufacturer’s guidelines) to 350°F. Carefully drop doughnuts into the hot oil, taking care to give the doughnuts about 2 inches of space between them, and fry until deep golden brown, turning once, for about 1 to 2 minutes per side. Repeat with remaining yeast doughnuts, adjusting temperature of heat on stove top to keep oil at 350°F. While doughnuts are cooling to room temperature scoop the whipped mascarpone into a piping bag fitted with a round tip and make the dark chocolate ganache glaze. When the doughnuts are close to room temperature, poke a hole into the side of each doughnut with a paring knife. Holding a doughnut in your hand, poke the tip of the pastry bag into the hole you made with the knife. Gently squeeze the mascarpone cream into the doughnut – making sure you fill it just enough that it doesn’t ooze out of the hole. Dip the top of the doughnut into the ganach glaze and then place upright on a cooling rack. Repeat with the remaining doughnuts. Let sit for the glaze to set and then serve.
Dark Chocolate Ganache Glaze
1 cup heavy cream
2 tablespoons unsalted butter
1 cup bittersweet chocolate chips, or chopped into ½–inch pieces
¼ teaspoon espresso powder (optional)
⅛ teaspoon sea salt

Put the cream and butter in a large saucepan.Heat on medium-low until the butter and the cream is very hot (do not boil). Remove from heat. Meanwhile, place the chocolate into a glass or stainless steel mixing bowl. Pour the hot cream over the chocolate, add the espresso and salt, and let sit for about 60 seconds. Using a whisk, slowly stir the cream and chocolate. Stir until the chocolate melts and is smooth. Set aside to cool. Dip the top of the doughnut into the glaze. Let the glaze drip from the doughnut and then turn upright and place on a cooling rack.

Whipped Mascarpone
2 cups mascarpone
¾ cup heavy cream
½ cup confectioner’s sugar
1 teaspoon vanilla extract
Pinch of sea salt

In the bowl of a stand mixer, fitted with the whip attachment, beat all of the ingredients on medium speed until smooth and thickened.

Tip: Make sure mascarpone and cream are the same temperature, either both cold or both room temperature.

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