chocolate stout doughnuts
with chipotle stout praline
- ½ cup (125ml) stout beer
- 1 teaspoons vanilla bean paste
- 2¼ cups (335g) plain (all-purpose) flour, plus extra for dusting
- ¼ cup (25g) Dutch cocoa
- ⅓ cup (75g) caster (superfine) sugar
- 2 teaspoons dried yeast
- 4 egg yolks
- 50g chopped unsalted butter, softened
- ¼ cup (60ml) double (thick) cream
chipotle stout praline
- 1 cup (220g) coffee sugar+
- 2 tablespoons stout beer
- 3 dried chipotle chillies++,
- 30g unsalted butter, chopped
- ¼ cup (90g) honey
- 120g dark chocolate, finely chopped
- Heat the stout and vanilla in a small saucepan over medium heat until just warm. Place the flour, cocoa, sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined.
- Add the warm stout mixture and egg yolks and beat until just combined. Add the butter and cream and beat for 6–8 minutes or until a smooth dough forms.
- Place the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
- Roll out the dough on a lightly floured surface to 1½cm thick. Using an 8½cm round cookie cutter, cut 6 rounds from the dough.
- Place the rounds on a large baking tray lined with non-stick baking paper, allowing room to spread. Using a 4cm round cutter, cut the inside of each round and remove. Set aside for 30 minutes or until risen.
- Preheat oven to 180°C (350°F). To make the chipotle stout praline, place the coffee sugar, stout and chillies in a bowl and mix to just combine. Spread the sugar mixture on a large baking tray lined with non-stick baking paper. Cook for 20 minutes or until melted and dark golden. Set aside to cool.
- Once cool, break into small crumbs. While the praline is cooking, cook the doughnuts for 8–10 minutes or until golden and puffed. Allow to cool completely.
- To make the glaze, place the butter, honey and chocolate in a small saucepan over low heat and cook, stirring, for 2–3 minutes or until melted and smooth.
- Dip the top halves of the doughnuts into the glaze and sprinkle half with the crumbled praline to serve. Makes 6
+ Coffee sugar has a large sugar granule and makes the perfect crunchy sweet topping on desserts. Find it in the baking aisle of supermarkets.
++ Chipotle chillies are smoke-dried jalapeño peppers commonly used in Mexican cooking. Find them at spice shops and specialty grocery stores.
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