General
Baked Nutty Chocolate Doughnut Recipe
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
- For the Salted Caramel
- cup ½granulated sugar
- 3 tbs unsalted butter
- cup ¼heavy cream
- tsp ⅛salt
- For the Doughnuts
- 2 cups ⅔all-purpose flour
- 1 tsp ½baking powder
- tsp ¼baking soda
- tsp ¾salt
- cup ¼unsalted butter melted
- cup ¼vegetable oil
- cup ¾granulated sugar
- 2 tsp vanilla extract
- 2 Large Eggs
- 1 cup Milk
- For the Chocolate Ganache
- 250 g Chocolate chopped
- 1 cup heavy cream
- For Garnishing
- cup ½roasted salted peanuts chopped
Ingredients
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Instructions
- For the Salted Caramel
- In a heavy bottomed-saucepan, add the sugar and allow it to cook over medium heat, until it turns a dark.
- Remove the sugar from the heat and add the butter and allow it to melt.
- Then add the cream. It will bubble, so add it carefully.
- Stir in the salt.
- Transfer the caramel to a separate container and allow it to cool.
- For the Doughnuts
- Preheat the oven to 425 degrees F.
- Grease a doughnut pan with baking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the oil and butter. Slowly add the sugar and mix until combined.
- Put in the vanilla and eggs.
- Add the dry ingredients and milk in three different additions, alternating between the two. Starting and ending with the flour.
- Pour the batter into each doughnut mold. Fill about ⅔ full.
- Bake for about 8 minutes.
- Allow the doughnuts to cool for10 minutes, then turn them out on to a cooling rack to cool completely.
- For the Ganache
- In a heavy-bottomed pan, place the cream. Bring the cream to a simmer.
- Place the chopped chocolate into the cream.
- Cover the pot with an airtight lid. Allow it to stand for 5 minutes without disturbing.
- After 5 minutes, mix the chocolate and cream until the ganache is smooth and shiny.
- To Assemble the Doughnuts
- Dip the top of each doughnut in the chocolate ganache.
- Place the chocolate-topped doughnuts in the fridge to cool for about 15 minutes.
- Dip the chocolate covered doughnuts into the salted caramel.
- Sprinkle the doughnuts with chopped peanuts.
- Place the extra panache in a zip lock and snip off the corner of the bag. Drizzle the doughnuts with the chocolate.
- Enjoy!