Chocolate yeast-raised donuts frosted with a thick layer of bittersweet chocolate ganache make a sophisticated party treat. Double-dipping the donuts in the chocolate mixture produces the thick topping. For a creative dessert, top each donut with a scoop of coffee- or chocolate-flavored gelato.
In a small saucepan over medium heat, combine the milk and butter and heat, stirring, until the butter melts and the mixture is hot but not boiling (about 125°F/52°C on an instant-read thermometer). Remove from the heat. Set aside.
Fit a stand mixer with the paddle attachment. In the mixing bowl, combine
Scrape the dough into a large bowl and cover with a clean kitchen towel. Let the dough stand until well risen and increased in bulk (it may almost double in size), about 45 minutes.
Line a baking sheet with waxed paper and brush the paper with oil. Line a second baking sheet with paper towels.
On a generously floured work surface, roll out the dough into a circle 10 inches (25 cm) in diameter and ½ inch (12 mm) thick. Using a 3-inch (7.5-cm) round donut cutter, cut out as many donuts as possible.
Transfer the donuts and holes to the oiled paper. Gather up the donut scraps and repeat rolling and cutting. (For more information on rolling and cutting.) Cover the donuts and holes with a clean kitchen towel and let rise until soft and puffy, about 30 minutes.
Pour oil to a depth of
If the ganache seems too thick for dipping, transfer it to a stainless-steel bowl and set over (but not touching) a saucepan of simmering water. Heat, stirring until smooth. When the donuts and donut holes are cool enough to handle, dip the tops in the ganache, letting any excess drip back into the bowl. Place on a wire rack and let stand until the ganache sets slightly, about 10 minutes, then dip a second time. Serve right away.
© 2011 All rights reserved. Published by Weldon Owen.