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Chocolate Stout Doughnuts with Chocolate Glaze

Sam Linsell, top South African food stylist and “Drizzle and Dip” blogger, has created chocolate stout doughnuts with chocolate glaze. “Because upscale doughnuts have become the urban food craze at the moment, I decided to put my own spin on the recipe using South Africa’s favourite milk stout chocolate variant,” said Sam. “The richness of the chocolate stout works perfectly with these baked chocolate doughnuts, adding depth without overpowering them”, she said.

 

 

INGREDIENTS

For the doughnuts


500 ml   flour
125 ml   cocoa powder (unsweetened)
    5 ml   baking soda
200 ml   brown sugar
    5 ml   vanilla extract
125 ml   buttermilk
  60 ml   softened butter
250 ml   Castle Milk Stout Chocolate
    1        large free-range egg, room temperature
              pinch of salt

METHOD

  • Pre-heat oven to 160◦C.
  • Using an electric mixer, combine the flour, cocoa, salt, baking soda and brown sugar in a bowl. Beat in the egg, vanilla and butter on a low speed until well combined. Add the beer and briefly mix until it’s incorporated. Do not overwork the batter. 
  • Spray a doughnut pan with cooking spray and scoop the batter into a pastry bag fitted with a wide round tip. Pipe this into the doughnut pan filling it about ¾ of the way up.
  • Bake for around 12 minutes until firm to the touch and when a skewer is inserted it comes out clean. Cool in the pan slightly and then transfer to a cooling rack.
  • Repeat with the second batch of batter as this recipe makes between 22 – 24 doughnuts.

PS: if you only have one pan, washing it between bakes cools it down.

 

For the glaze

INGREDIENTS

   375 ml   icing sugar (sifted if there are lumps)
   125 ml   cocoa powder
       5 ml   vanilla extract
75-90 ml   milk
                 sprinkles to decorate

METHOD

  • To make the glaze, mix all the ingredients together in a bowl until well combined.
  • Dip the doughnuts in the glaze scraping off any excess. Allow them to drip on a wire baking rack with a tray underneath to catch any excess.
  • Decorate with your sprinkles right away and then allow the glaze to harden slightly.

*Tip: to give the glaze a richer stout flavour, substitute 15-30 ml of the milk for Castle Milk Stout Chocolate.


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