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Makes : 10 Yield

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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!

rok trajanja:: 24 hours recommended, but up to 3 days
Conservation:: Room Temperature

Containing: 2 Components

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Demonstration video<span>Cocoa Beignet Donut</span>

Demonstration videoCocoa Beignet Donut

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

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG

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
Transfer to a greased container and proof for 2 hours at room temperature
Move dough to refrigeration overnight - minimum 12 hours
Roll dough to 1/2 inch
Cut rounds using 95mm and 35mm rings. Place onto parchment squares and allow to prove again
Heat neutral oil to 350F and fry dough for 2 minutes per side
Transfer to a drip rack and allow to cool before glazing