Cocoa Beignet Donut

Medium
Makes: 10 Yield
  • Good to go
  • Timeless Classics
A chocolatey take on the New Orleans classic using Cacao Barry Extra Brute Cacao Powder. Perfect for any time of the day!
A chocolatey take on the New Orleans classic using Cacao Barry Extra Brute Cacao Powder. Perfect for any time of the day!
Shelf life:
24 hours recommended, but up to 3 days
Conservation:
Room Temperature
Containing: 2 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Cocoa Beignet Donuts

Ingredients

  • 640 g
    all-purpose flour
  • 92 g
    sugar
  • 23 g
    fresh yeast
  • 260 g
    Whole milk
  • 6 g
    Nielsen Massey Vanilla Bean Paste
  • 260 g
    DOP Isigny Butter, soft
  • 15 g
    salt
  • 228 g
    eggs
  • 40 g
    DCP-22EXBRU

Preparation

  1. Mix all ingredients in an orbital mixer with the dough hook. 5 minutes low speed, 10 minutes medium speed, and 5 minutes medium high - or until dough reaches windowpane stage
  2. Transfer to a greased container and proof for 2 hours at room temperature
  3. Move dough to refrigeration overnight - minimum 12 hours
  4. Roll dough to 1/2 inch
  5. Cut rounds using 95mm and 35mm rings. Place onto parchment squares and allow to prove again
  6. Heat neutral oil to 350F and fry dough for 2 minutes per side
  7. Transfer to a drip rack and allow to cool before glazing

Tools

  • Saucepan
  • Rolling pin
  • Sheet Tray
  • Bowl (s)
  • Stand Mixer
  • Dough Hook Attachment
  • Ring Cutters
  • Probe Thermometer
  • Drip Rack

Cocoa Coffee Glaze

Ingredients

Preparation

  1. Combine glucose, warm espresso, and melted butter together
  2. Sift cocoa powder into the base and whisk to combine
  3. Use immediately to dip donuts
  4. Decorate with Callebaut Dark Chocolate Crispearls

Tools

  • Bowl (s)
  • Tamis
  • Rubber Spatula

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