Wednesday, May 22, 2013

Chocolate Espresso Cake Donuts

Chocolate Espresso Cake Doughnuts
Chocolate donuts with an extra pick-me-up

I have just enough kitchen logic to know that:

If coffee + donuts = the perfect combination,
and chocolate + coffee = the perfect compliment,
then chocolate + coffee + donuts = a PERFECTA TRIFECTA!!

Okay, that was kinda corny. Whatever, it's staying!

Homemade chocolate espresso cake donuts
Eat dark chocolate, drink coffee to live longer and smarter? Maybe!!




But not only does this trifecta make your mouth happy, but there are health benefits to eating these cute little donuts too:

Here's an article on the many benefits of eating dark chocolate: <http://www.ncbi.nlm.nih.gov/pubmed/21470061>

Here's an article on how coffee was shown to reduce the motor and cognitive effects of aging: <http://www.ncbi.nlm.nih.gov/pubmed/23344884>

Here's an article on the health benefits of eating donuts:
<...crickets>

Chocolate espresso cake donut recipe
Have you heard? Fat is good now!

Alright, so no one is claiming that eating donuts will cure any chronic diseases, but hey, there are worse treats out there! For one, donuts are loaded with fat, which if you've been paying attention lately, is now a good thing in your diet and not a bad thing. According to this somewhat obnoxious guy, the low-fat craze has more or less been blamed for an increase in sugar, carbs, processed foods and empty calories in our diet. And at least donuts are made with eggs and butter, so you're getting some protein and fat which helps to slow the absorption of sugar into your bloodstream, resulting in a lower blood sugar spike.

Sounds like health food to me :).



INGREDIENTS for 12 donuts and holes


Chocolate Espresso Donuts
2/3 cup whole milk
Starbucks VIA® Instant Coffee Packet
1 3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1 tsp baking powder
1 tsp kosher salt
1/2 cup sugar
2 tbsp unsalted Irish butter, softened
2 large egg yolks
1 tsp coffee extract
lots of canola oil - enough to fill your pot 2" deep

Chocolate Espresso Icing
1/3 cup bittersweet chocolate chips
2 1/2 cups powdered sugar
1 tsp light corn syrup
1/4 tsp kosher salt
1/2 tsp vanilla extract
Starbucks VIA® Instant Coffee Packet
1/2 cup boiling water




DIRECTIONS


  1. In a small bowl, empty the coffee packet into the 2/3 cup milk, whisking to dissolve. Set aside while you get your dry ingredients together.
  2. In a large bowl, combine 1 3/4 cups of all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp kosher salt. Whisk to combine and aerate and set aside for a sec.
  3. Pop on the paddle attachment to your mixer and blend the 2/3 cup sugar and 2 tbsp butter at medium speed until you have fluffy sand.
  4. Add the large egg yolks and mix again on medium speed for about 1 minute.
  5. With your mixer speed turned down to low, alternate adding the dry ingredients and the whole milk/dissolved coffee. Mix until just combined.
  6. Throw the dough in a bowl, cover it with plastic and refrigerate for 2 to 24 hours. The dough is sticky and needs to be well chilled so you can handle it...kind of like pie crust.
  7. Once your dough is chilled, you can roll it out and start cutting some donuts! Roll to 1/2" thick and go to town with your 2.5" donut cutter. Place each donut on a floured cookie sheet but don't wait too long to fry. As the butter in the dough comes to room temperature, the donuts will get sticky and soft and they'll be harder to get into the oil without bollocksing the shape.
  8. Lug out your big stock pot and fill it 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 370° F. Unload your dishwasher or do some other multi-tasking that keeps you in the kitchen so you can check the oil temperature frequently.
  9. Once your oil reaches 370° F, it's fry time! Using a metal spatula, lower each ring into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Cook them for 40 seconds then flip and cook the other side for 40 seconds or until the donuts are golden brown and then transfer to a wire rack.
  10. While the donuts are cooling, make the chocolate icing. Melt 1/3 cup of bittersweet chocolate chips in a bowl set over a saucepan of simmering water, stirring occasionally. As soon as all of the chips have melted, take off the heat to cool.
  11. Put on a kettle of water to boil and while you're waiting for it to heat up, combine 2 1/2 cups powdered sugar, 1 tsp light corn syrup, 1/4 tsp kosher salt, and 1/2 tsp vanilla extract in the bowl of your mixer, fitted with the paddle attachment.
  12. When the water comes to a boil, dissolve a coffee packet into 1/2 cup of boiling water in a small bowl.
  13. Pour the water/coffee solution into the mixer bowl with the powdered sugar and other icing fixings and blend on medium-high speed until smooth, scraping the powdered sugar off the sides of the bowl.
  14. When your donuts have cooled completely, dip them in the icing and immediately sprinkle with ground espresso beans or dust with cocoa powder. Place them on a wire rack until the icing is set and you're done!



4 comments:

  1. Oooooh, I love healthy foods, Maple Bar Misha. Have you ever read Janet Evanovich's Stephanie Plum series? They talk about donuts a lot.

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    Replies
    1. Thanks for the book recommendation, Sandra! I need something to read while the donuts are rising :).

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  2. Haha lol, donuts sure are healthy foods :) These look dreamy, chocolate and espresso are so perfect together! And that glaze looks amazing.

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  3. Absolutely!! Espresso makes chocolate SING! :)

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