few days ago I went to the BCN&CAKE fair and obviously I bought so many stuff that I thought I needed. one of the acquisitions was a donut baking tray which I was craving since so long ago.
so I’ve been trying different recipes and I decided to share with you all these donuts bomb, with a lot of chocolate and a lot of salted caramel I think that they’re a perfect recipe to start this new autumn in the city.
just one last think, I want to thank you to that person that invented salted caramel..it is simply awesome, and I want to dip everything on it. that’s it.
BAKED CHOCOLATE DONUTS WITH SALTED CARAMEL ICING
makes about 9 medium donuts
· ingredients ·
175ml whole milk
150g caster sugar
1 lrg free range egg
200g plain flour
70g cocoa powder
¼ tsp salt
180g icing sugar
¼ kosher salt
3 Tbsp boiling water
50g caster sugar
60ml heavy cream
pinch of kosher salt for every donut.
· step by step ·
pour the milk in a sauce pan and add the butter and the yeast, until it’s well combined.
place the sugar in a separate bowl and add the previous mixture bit by bit until the sugar it’s completely melted.
add the egg and whisk.
in another bowl mix the cocoa powder and the sifted flour, and pour in the previous mixture.
knead the batter for 5min aprox. and place it in a bowl covered with a clean dishcloth to keep it in a warm place of the house for 1h.
knead the dough again for 5min and fill a piping bag with it and pour the dough on the donuts baking tray.
leave it rest for 30min more.
bake them at 180ºC for 10min.
leave them to cool completely and pour the icing on top with a pinch kosher salt.
whisk the icing sugar and salt with the boiling water, adding the Tbsp one by one.
in a saucepan over high heat, stir the caster sugar and the water until it’s boiling and you can see a nice golden brown color.
remove the saucepan from the heat, and whisking constantly, pour in the heavy cream slowly.
mix this caramel sauce with the icing and leave to cool for 20min.
carefully dip the donuts in.
· tips ·
if you fancy more a baked chocolate donut a little bit lighter just add 30g of cocoa powder instead of 70g.