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