Espresso Dip Doughnuts
These rich and pillowy doughnuts are versatile vehicles for any flavour combination. More topping recipes can be found at ciaowinnipeg. com.
INGREDIENTS
Doughnuts 4 Tbsp active dry yeast 12 1 / 2 cups flour 3 1 / 5 cups milk 5 eggs 1 1 / 3 Tbsp vanilla extract 1 / 2 cup sugar 1 3 / 4 tsp salt 3 / 4 cups butter oil, for frying
Cloe Wiebe
Bronuts
RECIPE INSPIRATION Head Baker Cloe helped develop Bronuts ' signature dough recipe through rigorous testing. The brother-owned doughnut shop is all about technique, accented by simple topping flavours that pair perfectly, like rich white chocolate and nutty pistachio. The bakers make everything, from dark chocolate fudge to the pastry cream filling the crème brûlée doughnut, in-house.
Espresso Glaze 3 / 4 cups espresso 12 1 / 2 cups icing sugar 1 / 8 cup water
1 / 2 Tbsp vanilla extract
METHOD
Doughnuts 1. Combine all ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix for about 5 minutes. 2. Form dough into a ball and let rise in a warm place until doubled in size, about 1 hour. 3. Roll out the dough with a rolling pin. Using a doughnut cutter, punch out doughnut shapes. 4. Let rise for 15 minutes. 5. Heat oil to 350 ° F in a large pot. Fry for about 1 minute per side, until golden brown.
Espresso Glaze 1. Combine all ingredients in a bowl. Mix until smooth.
Assembly 1. When doughnuts have cooled, dip, one at a time, in espresso glaze. Top with fudge chunks and a drizzle of chocolate ganache.
Yield 24 doughnuts ciao! / apr / may / two thousand seventeen 27