Few desserts are as amazing as piping hot doughnuts. Maybe because I adore sweet dough desserts, maybe because they truly are wonderful, but that is how I see them.
Over the years, I have made the change from frying to baking them, and that has been a fantastic decision. Much quicker to make, and a lot easier to work with, as they can be filled with various firm fillings even before baking.
And if you know me, you know my love of chocolate and apricot desserts. Sachertorte is truly a timeless combination, and rightfully so, and these beauties embody that perfect classic flavour pairing.
Sweet enriched chocolate dough, tangy apricot jam filling, and a rich chocolate glaze. It simply does not get any better than that.
On a final note, if you are a dark chocolate lover, feel free to glaze them entirely in dark chocolate, they will be marvellous. However, if serving these to the little ones, do add a bit of vegan milk chocolate, as they tend to prefer sweeter glazes.
Ingredients
425 grams plain flour
15 grams non-dairy milk powder
1 ½ teaspoons salt
275 millilitres warm water, divided
40 millilitres vegetable oil
25 grams fresh yeast
35 grams granulated sugar
15 grams unsweetened cocoa powder
1 teaspoon vanilla bean paste
120 grams apricot jam
50 grams dark chocolate (85% cocoa solids)
100 grams vegan milk chocolate
Preparation
Sift the cocoa powder into a small bowl, pour in three tablespoons of boiling water, one tablespoon of oil, and the vanilla, and mix well until a smooth paste forms. Set it aside. Take a medium bowl, crumble in the fresh yeast, add in the granulated sugar and rest of the warm water, mix well, and set it aside for about 10 minutes so the yeast can activate.
Sift the flour into a large bowl, add in the salt and the non-dairy milk powder, and blend well. Once everything is ready, make a little well in the centre of the flour, pour in the yeast, the rest of the oil, and mix with a wooden spoon until a very soft dough forms.
Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. If it is sticking too much to your hands or the surface, feel free to add a bit more flour, so it is manageable. Place the kneaded dough into a large bowl, cover it with a kitchen towel, and let it rise for about an hour, in a warm spot.
Take the risen dough out of the bowl and knead it gently, and then divide it into ten equal parts. This is best done by weight, but approximation works as well. Shape each part into a smooth roll, arrange them on a large baking sheet lined with baking parchment, cover them with a clean cloth, and let them rest and rise for about 30 minutes.
Generously mist them with cold water just before baking, and bake in a nicely preheated oven, at 200˚C, for about 15-18 minutes, or until evenly browned and almost crispy on the bottom. While they are cooling, melt the chocolate over very low heat and set it aside. Let them cool just enough to be handled, and fill them with apricot jam using a bag fitted with a narrow metal piping nozzle. Glaze them generously and serve as soon as the glaze sets. Yields 10 doughnuts. © TINA VESIĆ 2023
