Donut or doughnut is a type of fried dough. Doughnuts are usually a deep-fried from a flour dough and typically either ring shaped or without a hole. They are filled sometimes and usually topped with glazes, powdered sugar or chocolate.
These “mini” donuts are light, airy, fluffly and they are covered generously with a salted caramel ganache. Salted caramel and dark chocolate is one combination to die for! ❤
The donuts are so good on their own with just a dusting of powdered sugar that we gobbled a few just like that. Take a look at the texture in the picture below! Doesn’t it look so airy and fluffy?
Throughout the post, I have mentioned a few tips and notes so do give that a thorough read for best results. Also make sure the yeast you are using is not old because old yeast will not yield the same texture and will hamper your result.
Ingredients: (Makes 22-23 donuts)
For Salted Caramel Ganache (Makes about 3/4th of a 240 ml cup):
- Granulated white sugar – 1/2 cup or 100 grams
- Unsalted butter- 1/4 cup or 55 grams (I used homemade white butter)
- Single cream or fresh cream- 1/2 cup or 120 ml
- Chopped dark chocolate- 115 grams
- Salt- 1/4 teaspoon
- Luke warm milk (about 110 F or 44 C)- ½ cup + 2 tablespoons or 150 ml
- Active dry yeast- 1 1/4 teaspoons
- Granulated sugar- 3 tablespoons or 37 grams
- Salt- a big pinch
- Vanilla extract- 1 teaspoon
- Plain/ all purpose flour- 1 1/2 cup or 187 grams; plus extra for dusting and rolling
- Egg- 1; beaten
- Oil for deep frying
For Donut (Part 1):
Add the warm milk (110 F or 44° C) to a small bowl and sprinkle the yeast over it, stir to dissolve it and let it stand for 10 minutes at least to allow the yeast to activate and froth up. To the frothy mixture, add the sugar, salt, beaten egg, vanilla extract and combine thoroughly. Add the flour to a large bowl and incorporate the yeasty mixture slowly until a loose sticky dough forms. (The method I use is, I hold my fingers stiffly like a claw and go around in a circular motion to combine the wet ingredients to the flour to form a sticky dough). Cover the bowl with a plastic wrap and keep in the fridge for atleast 4 hours.
After about 3 to 3 1/2 hours, begin to make the salted caramel ganache.
For Salted Caramel Ganache:
Sprinkle the sugar evenly on a large saucepan and melt the sugar on a very low heat until it starts turning into a deep amber colour. Make sure you do not let it become too dark as it can tend to become bitter. Only swirl the pan and do not use a spoon as it will crystallize and it will be a tough time to get rid of it. Once it has become amber in colour, add the butter and whisk it in vigorously until it’s completely melted. Add the cream slowly, little by little while continuously whisking it until it becomes a thick and rich caramel. Make sure you keep whisking constantly and you work quickly. Remove the pan from the heat and add the chopped chocolate and whisk it until the chocolate has melted and is incorporated in the caramel.
Add the salt to the chocolate and let it cool for 4-5 minutes. Then, pour it into an airtight container, cover the top with cling film such that the cling film touches the chocolate and let it chill in the refrigerator for 25-30 minutes. Mean while fry the donuts.
(NOTE– Usage of cling film such that it touches the top of chocolate is to prevent the formation of a skin on the ganache.)
For Donut (Part 2):
Flour the work surface well and knock the risen dough back. Place on the floured surface and fold and knead only 3-4 times and you will get an elastic dough.
(NOTE- A good sign is to check if the yeast is doing it’s job is to check for the yeasty strings when you pull the risen dough from the sides of the vessel.)
Roll the dough on a well-floured surface to about 1/4 inch in thickness. The dough will be elastic and will contract so put in a little pressure to stretch it to the required thickness. Cut the dough into rounds of diameter 2 inches using a circular cookie cutter or any round sharp cap or lid of that size. Gather the excess dough together and roll out again and cut it. Repeat it till you run out of the dough. Place them on plates which have been dusted well with flour and cover it with plastic wrap and let rest for a minimum of one hour in a warm place. I used 4 big plates for the 22 donuts. Make sure you place the donuts far apart and do not overcrowd the plate (about 5-6 per plate) because they tend to rise a lot.
After one hour’s time it would have puffed up nicely and it will be very soft and airy. Heat oil in a shallow pan until hot, about 180 C.
TIP 1-A good way to check if your oil is at the right temperature is by adding a tiny amount of dough to the hot oil. If the dough puffs up while you turn, the oil is hot enough. If the dough browns immediately, your oil is too hot.
Gently lift the donuts and put it in the hot oil. There donuts will be quite soft and airy so lift it gently. Fry in batches of 3-4 and not more than that. Do not over crowd the pan or it will not rise. Deep fry for about 1 minute until lightly browned on both sides and puffed up on both sides. (Flip it once at 30 or 35 seconds). Drain on paper towels.
TIP 2– Once you add the donut to the oil, flip it immediately after 5 seconds and then allow it to fry for 30-40 seconds on one side until golden brown and then flip it. This trick will ensure that you get a puffed donut always.
Remove the ganache atleast 5 minutes before using and beat it well with a spoon to combine it. The ganache would have thickened and would be a spreadable consistency. Hold the donut and dip the other end into the ganache, then with a palette knife or any spoon spread it evenly. You can also put the ganache into a piping bag and pipe it but I like to use it on the top so you can thoroughly enjoy the inner texture as well. 🙂
For storing– Line a wide airtight container ( I used a rectangular container) with some kitchen paper or paper towel and place the donuts next to each other and place in the fridge. You can store it upto 2 days.