Donut Extravaganza
Donut Extravaganza
Try this quick and easy recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 40 minutes
  • Cooking Time 30 minutes
  • Yield 10 servings
  • For the Dark Chocolate & Salted Caramel Ganache:
  • 1 cup (250 ml) sugar
  • 2 tablespoons (30 ml) water
  • ½ cup (125 ml) butter
  • 1 cup (250 ml) 35% cream
  • 1 cup (250 ml) good quality dark chocolate, chopped
  • For the Raspberry Mango Filling:
  • 2 cups (500 ml) raspberry
  • 2 cups (500 ml) mango, cubed
  • 1 cup (250 ml) sugar
  • 1 lemon - zests and juice
  • For the Lemon Cream:
  • 3 lemons - juice and zests
  • 3 eggs
  • ½ cup (125 ml) sugar
  • ⅓ cup (80 ml) butter
  • For the Doughnuts:
  • 2 teaspoons (10 ml) active dry yeast
  • 2 cups (500 ml) warm milk (approx. 105°C)
  • ½ cup (125 ml) granulated sugar
  • ½ teaspoon (2 ml) salt
  • 2 eggs, beaten
  • 1 teaspoon (5 ml) vanilla extract
  • 4½ cups (1.25 l) all-purpose flour
  • Oil for deep frying
  • Powdered sugar for garnish
  1. For the Dark Chocolate & Salted Caramel Ganache:
  2. In a saucepan, melt the sugar with the water on low heat until it becomes a caramel colour liquid, approximately 6 to 8 minutes.
  3. Add the butter and stir until it's all incorporated. Add the cream and stir until it becomes a thick and rich caramel. Add the chocolate and stir until it's melted and incorporated in the caramel.
  4. Remove from heat. Let cool and reserve in an airtight container.
  1. For the Raspberry Mango Filling:
  2. Put everything in a saucepan and bring to a boil, skimming the surface of the jam regularly. Simmer for about 20 minutes. Let cool.
  3. Blend the mixture to reduce to a puree. Pass through a fine sieve to remove the seeds. Reserve in an airtight container and keep refrigerated.
  1. For the Lemon Cream:
  2. In a stainless steel bowl mix all the ingredients together. Place bowl over a pot of boiling water not letting the bottom of the bowl touch the water, don't want to scramble the eggs.
  3. Cook for 2 minutes approximately until it thickens. Remove from heat.
  4. Pass through a fine sieve. Cover with plastic wrap so that it is directly on top of the cream. Let cool and keep refrigerated.
  1. For the Doughnuts:
  2. In a food processor sprinkle yeast over the warm milk; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs and vanilla, butter. Blend thoroughly.
  3. Add flour and then using a stand mixer with a dough hook, beat until smooth. You can also kneed the dough by hand for about 5 minutes. Cover with plastic wrap and chill at least 4 hours or overnight.
  4. Roll the dough out on a floured surface to 1/2-inch in thickness. Cut the dough into 1 inch-round doughnuts using a circular cookie cutter (or alternately, a can). Cover with a plastic wrap and let rest for an hour in a warm place.
  5. Deep fry at 360°F (185°C) for 1 to 1 and a half minutes until lightly browned on both sides. Drain on paper towels.
  6. Fit a pastry bag with a 4 mm pastry tip and insert the tip into the side of the doughnut. Gently squeeze the bag as you slowly pull the tip out of the doughnut.
  7. Using this technique, fill them with lemon cream, raspberry mango jam and chocolate caramel ganache to taste. Sprinkle generously with powdered sugar. Serve warm.

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