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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

1.4 lb

all-purpose flour
3.2 oz

sugar
0.8 oz

fresh yeast
9.2 oz

Whole milk
0.2 oz

Nielsen Massey Vanilla Bean Paste
9.2 oz

DOP Isigny Butter, soft
0.5 oz

salt
8.0 oz

eggs
1.4 oz

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