- Publish Date
- Saturday, 22 October 2022, 9:06AM
Kiwis love doughnuts ... and so does Gordon Ramsay!
As part of his YouTube series Fast Food Guide | Ultimate Cookery Course, the celebrity chef has shared his easy recipe for homemade chocolate ganache doughnuts - and they are mouthwateringly good!
Crisp and sugary on the outside, and soft and chocolatey in the middle, these doughnuts will have you coming back for more!
His recipe to make 12 doughnuts (fast forward to the 35-minute mark in the video).
50g caster sugar, plus 2–3 heaped tbsp for dusting
150ml whole milk
15g fresh yeast
50g unsalted butter
320g plain flour, plus extra for dusting
Pinch of sea salt
2 egg yolks
Vegetable oil, for deep-frying
2–3 heaped tbsp malt powder for dusting
For the filling:
250ml double cream
2–4 tbsp runny honey, to taste
250g dark chocolate, chopped
60g unsalted cold butter, cubed
- Heat the sugar and milk in a pan for about 5 minutes until the milk is warm and the sugar has dissolved.
- Crumble the yeast into a bowl, pour in half the warm milk, then mix and leave to one side. Place the remaining milk back on the heat and add the butter. Heat gently for about 3 minutes (be careful not to let the milk boil).
- Sift the flour and salt into a large bowl and make a well in the centre. Add the egg yolks, yeasted milk and hot milk.
- Mix together, drawing in the surrounding flour to make a dough.
- Tip the dough onto a floured work surface and knead with floured hands for a few minutes until the dough is smooth and elastic.
- Place in a clean bowl dusted with flour. Cover with cling film to stop the dough from forming a skin on top and leave to rise in a warm place for 1–1½ hours until doubled in size.
- For the filling, put the cream in a pan and mix in the honey to taste. Put the chocolate and butter into a bowl. When the cream is almost boiling, pour it over the chocolate mixture and stir until well mixed, smooth and glossy.
- When the dough has risen, knock it back by giving it a thump and knead lightly on a floured work surface.
- Roll out the dough with a floured rolling pin to a thickness of about 2cm and shape it into a rectangle. Using a sharp knife, cut the dough into 12 rectangular pillows, then place on a baking sheet lined with baking paper and leave to rise again for 30–40 minutes until doubled in size (This will make the doughnuts light and fluffy once cooked.).
- Combine the remaining sugar with the malt powder in a bowl and set aside.
- Put the oil in a deep-fryer and heat to 170°C or fill a large saucepan one-third full with the vegetable oil and heat until a cube of bread dropped in it sizzles and turns golden brown in 30 seconds.
- Fry the doughnuts, in batches, for 3–4 minutes until evenly golden brown and cooked through. Using a slotted spoon, remove the doughnuts from the hot oil and roll in the malt sugar to coat.
- To fill the doughnuts, spoon the warm chocolate filling into a piping bag fitted with a small plain nozzle. Make sure you pipe the chocolate filling while it’s still warm. If it cools down too much, it will set and be difficult to work with. Insert the nozzle into the doughnut and gently squeeze in the filling.
- Serve straight away.
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