Is summer supposed to be a blur? ‘Cause nearly half of it is already and I can hardly believe it. I still have this whole list of stuff to do but then again, I only expected to get 10% of it done anyhow… :/
Okay, so I’ve been working on this doughnut recipe for the past few days. Ya’ll know how crazy against frying I am. I mean, I will probs do anything to the dough before frying it. I’m a baker (aka I use the oven), and the stove scares me like nothing else. Don’t even talk about the crazy hot oil that completely goes NUTS if so much as a droplet of water gets in.
But guys! I slayed that fear and fried these doughnuts. I could’ve easily just baked some cake doughnuts (after all, these are supposed to be based off of a black forest cake), but I wanted them to be doughnuts, not just a single layer of cake with a hole in the middle.
And then I spent half a day deciding whether to make a regular dough or a chocolate dough for these doughnuts. I decided on chocolate (as you can probs see by the pics), which was absolutely amazing. It’s substantial yet extremely fluffy and slightly bitter (from the cocoa powder) yet sweet enough (espesh with the glaze). Since this is inspired by black forest cakes, I made a whipped cream filling and folded in a cherries cooked in red wine instead of kirsch because I didn’t feel like asking my parents to buy alcohol. :/
OH the cherry mixture could have easily been replaced by maraschino cherries, but I happen to absolutely despise their bright red color and sickeningly artificial flavoring. They DO NOT taste like real cherries… ug… Rant over.
These doughnuts turned out to be fluffy and chocolaty, with the perfect ratio of slightly bitter to sweet. The whipped cream melts in your mouth with the amazing flavor of cherries (I think you can probs still taste the red wine, but idk… never tasted red wine, because I’m 15 :/) The glaze + chocolate shavings give it a little crunch to add to all that fluffiness.
-Don’t be scared by the lonnnngggggg recipe. It’s really easy and comes together reasonably quickly (as compared to a 3 layer cake).
-If you just want an yeasted chocolate doughnut, without the glaze and all that tasty stuff, I would suggest adding another 2 tbsp of sugar to the dough, just to make it sweeter.
-Everything but the whipped cream can be assembled ahead of time. In fact, the cherries actually taste better after being marinated for a day or two.
For the dough, combine the milk, yeast and 1/2 cup of bread flour in a large bowl. Let rest for 30 minutes. Add in the rest of the ingredients for the dough. Mix and knead until you get a smooth dough. Let rise for 1 hour. Roll out the dough on a floured surface to be a thickness of 1/2 - 1/4 inch and cut out ~3 inch circles. I used a mason jar lid. Let rise for 30 minutes.
Heat some oil in a saucepan over medium heat. There should be at least 1.5 inch of oil in the pan. When a chopstick stuck in the oil causes bubbles to go up, the oil is hot enough. Turn the heat down to medium low and drop in the risen rounds of dough. Fry for 2-3 minutes on the first side and then 1-2 minutes on the second. Place on a plate with paper towels and let cool.
For the glaze, combine the powdered sugar with the salt and add in the milk one tablespoon at a time until the glaze is thick and liquidy.
For the cherries in red wine, pit the cherries for the red wine cherries. Here's how you pit cherries.
With a pastry tip:
With a knife:
Combine the pitted cherries, wine, lime juice, and sugar together in a saucepan over medium heat. Simmer for 10-15 minutes, or until the liquid in the pan thickens slightly. Let cool.
For the whipped cream, whip the cream ingredients until the mixture forms soft peaks.
For the chocolate ganache, combine the chocolate and cream. Wait for 1 minute and mix until smooth. Let cool until to a spreadable consistency.
Dip the doughnuts into the glaze mixture. Let dry.
Meanwhile, combine the whipped cream and the cherry mixture. Stuff it into a pastry bag fitted with a large round tip.
Fill the doughnuts with the mixture in the pastry bag.
Spread on a layer of chocolate ganache. Sprinkle on chocolate shavings. Top with a dollop of the whipped cream mixture and a cherry.