Cold brew chocolate donuts with mascarpone cream

Updated at: Thu, 17 Aug 2023 06:33:27 GMT

Step 1

Add the flour and water into a pot. Mix these together.

Step 2

Place this onto medium heat and heat this mixture, whiles constantly stirring, until you get a thick paste. This doesn't take long so don't walk away.

Step 3

Leave this paste to cool down in the fridge for 5 minutes.

Step 4

In a large bowl, add all the ingredients for the dough, except the butter. Make sure to add your tangzhong too.

Step 5

Mix all this until a dough forms, then add the butter and knead for 15 minutes.

Step 6

This will be a sticky dough so if it not very easy to handle and that’s fine. Just grease your hands slightly with some oil and then form the dough into a ball (but incase yours if very wet then add a small quantity of more flour one spoon at a time to form into a ball). Place this into a greased bowl, cover and leave to rise in a warm place for 1-2 hours, or until doubled in size.

Step 7

Once your dough has risen, you can form the shapes.

Step 8

Get around 100g of the dough and form this into a ball. Then slightly press this ball down until it's around 1 - 1.5 cm thick. Again this dough is sticky, so have flour next to you to help.

Step 9

Place this onto a tray, on top of a square piece of baking paper. Repeat this until you've used all your dough.

Step 10

Gently cover these and leave in a warm place to rest for about 40 minutes. You don't need them to double in size, they should just look puffier and feel softer when you touch them.

Step 11

You want to fry these in oil that is 180c/350f. The easiest way to add a doughnut into the oil is by picking the square of baking paper up and placing this into the oil. After a few seconds the baking paper will separate from the dough and you'll be able to take it out of the oil.

Step 12

Fry them for about 2-3 minutes on one side, then flip them over and fry for about 1-2 minutes on the other side. You want them to be a nice golden brown colour on both sides.

Step 13

Once fried, leave them on a wire rack to cool down.

Step 14

Place the Cream and Cold brew in a small saucepan. Turn on low to medium low heat and bring to a simmer.


Step 15

In the meantime, whisk together the Egg Yolks and Sugar in a separate heat-proof bowl.


Step 16

Slowly pour the hot Cold Brew Cream over the Egg Yolks and Sugar while continuously whisking . Pour the mixture back into the saucepan and place it back on the stove on low heat, making sure it does not boil.


Step 17

Continuously stir on low heat for 5 minutes or until the custard mixture has slightly thickened 


Step 18

Place the Chocolate Callets or finely chopped Chocolate (from a bar) in a heat proof bowl and pour the warm Custard over it. Leave it for 2 to 3 minutes then stir with a spatula in circular motion until the chocolate has melted and you get a smooth cream 


Step 19

Transfer the chocolate cremeux in a shallow pan or dish and cover with plastic wrap touching its surface. Place in the fridge to set for at least 2 hours, or preferably overnight. Use within 3 days

Step 20

Whisk the cream and powdered sugar until soft peaks form


Step 21

In a small bowl, gently mix together the mascarpone cheese and vanilla.


Step 22

Add mascarpone to softly whipped cream and continue to whisk until the mixture thickens and firm peaks form. Be careful not to over beat or the mixture could split.


Step 23

Use immediately or refrigerate until needed.

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