Chocolate Chip Donuts
An original recipe by Sarah Tibbetts, from L'Ecole Valrhona
Calculated for 60 rounds or 25 traditional donuts
500g All-purpose flour
250g Whole eggs
6g Gold dry yeast
15g Inverted sugar
300g Dry butter 84%
150g 60% DARK CHOCOLATE CHIPS
Combine all the ingredients except the butter in the bowl of a stand mixer with the dough hook attachment. Mix for 5 minutes on the first speed. Knead for 10 minutes on the second speed, then add in the cold butter and knead until the dough does not stick to the sides of the bowl. Add the 60% DARK CHOCOLATE CHIPS and mix until just incorporated. The temperature of the dough should be about 24°C (75°F). Cover with plastic film and allow to rise for 2 hours at room temperature. Beat down the dough and flatten on a plastic film lined baking tray. Cover and place in the freezer for 30 minutes to stop fermentation. If the dough will be used immediately, keep in the refrigerator, otherwise the dough can be stored in the freezer for up to 2 weeks.
COCOA NIB SUGAR
150g VALRHONA COCOA NIBS
Process the sugar and COCOA NIBS in a spice grinder to achieve a fine texture. Sieve out any large pieces and re-grind if necessary.
ASSEMBLY & FINISHING
Portion the dough into 20g pieces. Roll into balls or roll out to a thickness of 1cm and then cut with a 7cm round cutter, then a 3.5cm cutter to achieve a traditional donut shape. Allow to proof at 25°C (77°F)for 2 hours, or until dough has doubled in volume. Deep fry in oil at (163°C) 325°F to golden brown. Remove from oil and toss in cocoa nib sugar. Serve immediately.