Donut Defy Convention: Explore Bold and Beautiful Flavors

we're making easy, amazing, chocolate donuts.

So let's get started.

First off, set your oven to 350,

grab your donut pans and give them a spray.

Now, in a large bowl,sift together the dry ingredients.

 purpose flour,270 grams

It's so much more accurate.

granulated sugar,133 grams.

These donuts are not overly sweet.

They're perfectly sweet to let the chocolate shine through.

Let  just grab some more granulated sugar,

One trip to the pantry later, 133 grams ,

 half a cup of cocoa powder, that's 50 grams,

and dumping these things in

And you can use natural cocoa powder or Dutch process.

quarter teaspoon of baking soda.

get them mixed up, they look exactly the same

And one teaspoon of baking powder,

A great recipe to make with little ones, 

because there's no deep fryer involved.

It's stirred together for the most part

and they can help with every single step.

And for balance, half a teaspoon of salt.

get all those lumps and bumps out.

into a big lump of cocoa powder that's unmixed,

My scale is done.

The dry ingredients are done,

Let's set this aside and get to the wet,

We need four tablespoons or 70 grams

of melted unsalted butter.

Grab some butter paper, usually left over,

Just pop it on top of your bowl, microwave at half power,

give it 30 seconds to start and then go to 10 second bursts. 

You want it to be just melted, not boiling hot

because then the water and the butter will heat up to steam,

and it'll explode all over your microwave,

which is not fun to clean.

Now in a medium bowl, 300 mils

or one and a quarter cups of whole milk.

It's much better if your milk is room temperature even warm.

👌👌👌👌👌👌👌

Into my warm milk, adding a room temperature egg.

And the milk is slightly warm, it's not hot.

Two teaspoons of vanilla,

and now  four tablespoons of melted butter.

Whisk this up until it's nice and smooth.

So as you can see, this is a totally stir together recipe.

Now we're gonna add the wet mixture to the dry,

and stir that until it is just combined,

I might add a pinch of chili powder, some cinnamon,

and a dash of cardamom to have a spicy chocolate donut

so don't over mix this batter.

You want it to be melt in your mouth, cakey amazing,

not like doughy and yummy 

If you want to amp the chocolate flavor in this up,

 you could use a half to a quarter teaspoon

of espresso powder,or just espresso.

And you won't taste the coffee,

and let's make the chocolate that much more chocolate 

But it gets messy so this is the easiest way,

I have two baking tins here,

One's metal and one's silicone,

They both bake up really well,

 just hitting this with some b aking spray right now.

Stuck donuts are the worst.

These both work really well.

I will say that the metal one has a shallower shape

which can be hit or miss.

Sometimes it looks really good

and sometimes it just doesn't.

This deeper one gives you a really big perfect donut shape.

I

link to both of these in the carousel

so you guys can pick one up if you'd like.

Snip the tip off your piping bag.

And now you are gonna fill these up, oh,

about two thirds of the way full and repeat.

This is super easy.

You don't wanna over fill

and it's nice if you don't make a mess.

these fill up so beautifully when you pipe them in.

You can totally use a plastic bag

and just snip the tip off if you want as well.

Or you can make your own own piping bag

out of parchment paper.

If you only have one baking tin,

you can definitely bake these in batches.

So bake the first one, release,

give it a wash and bake it again.

The batter will hold up in that piping bag.

Now we can pop these into the oven,

350 for just eight to 10 minutes.

Totally depends on your baking tin

so just give them a test.

They should be springy in the center,

little toothpick will come out clean.

While they bake will make our delicious chocolate glaze.

My water is warming up over like medium heat

and place the bowl right there.

I want half a cup of chocolate chips,

semisweet or bittersweet, it's up to you.

About two tablespoons of heavy cream.

For a silkier consistency.

I'm also adding in two tablespoons of butter.

This is all gonna melt together.

And I just wanna say, watch the water temperature.

If it's boiling away, that's too hot.

It should be a nice simmer. 

look at this, just give it a couple minutes

then you can start stirring away,

and those chocolate chips just melt together.

And this is gonna be such a delicious glaze.

It's actually a ganache and it has the most flavor.

This is what you're gonna be tasting.

And the chocolate donut is there to give you

that, like, chocolate mouth feel deliciousness

but this is the punch of flavor.

If you wanted to add some more flavors in here,

you could add a little pinch of cinnamon, chili,

cardamom, all spice, almost anything is gonna be nice here.

And you could also add some espresso powder

or some espresso just to amp up that chocolate flavor,

just like we talked about in the donuts.

This is mostly melted so I'm taking it off heat right now.

And I'm just gonna set this aside.

I don't want things to be totally melted over heat

because the chocolate can burn and seize,

it's not a good scene.

My donuts came out of the oven

and they've been cooling for about eight minutes

so it's time to pop them out.

These donuts only need about five minutes

in the pan to cool down before they invert onto a wire rack.

If you take them out too soon,

they're just very soft and they might break apart.

So just give them a couple minutes,

but don't leave them in so long that they get stuck.

it's like big donut.

This was in the metal pan, this was in the silicone.

I just like the shape better.

This however will give you more chocolate ganache

to cake, as a ratio, so...

These of course are best fresh

but you can store any leftovers

for up to three days in an airtight container.

So I see a couple stubborn lumps, which I just don't like.

Chocolate chips are not meant for melting.

They're meant for staying little chips and cookies.

But they're the most available chocolate

which is why we use them in recipes.

You could definitely use chopped chocolate in this instead

but if you're using chips 

you might just want to give it a whisk

after it's off heat and it'll break those little lumps

of chocolate that are left over.

And yes, you're not actually supposed to whisk a ganache.

I know you don't wanna beat air into it,

but this is for donuts, so it's different.

Grab your donut and here's the deal.

If your glaze is warm,

you'll get a really mirror smooth finish

and it'll just go right down that donut.

If your glaze is cool, it'll sit up on top a little bit more

and you might have a little bit of like a dip mark,

but both are gonna be delicious.

You can enjoy this immediately

but that would be very messy.

These donuts need about 20 minutes

before this ganache is set

and you can eat them without making a giant mess.

Adding sprinkles to a few.

If you're adding sprinkles,

just wait for them to cool a little bit

so the sprinkles don't sink in.

That way, they'll look extra pretty.

This and a cup of coffee is heaven.

t is some fudge chocolate amazingness.

This is gonna melt in your mouth

and the whole batch will disappear in just a few minutes.

I hope you get a chance to make this recipe.

 By by.g