There's something so timeless about the simple pleasure that is a doughnut; soft, sweet, and warm from the pan or the oven, lightly dusted with icing sugar or generously rolled in granulated sugar. For many, doughnuts are the first dessert ever sampled, which makes them even more special. Like I always say, a blend of sweetness and nostalgia on each bite.
And these lovely doughnuts are a combination of flavours that works wonders in every possible dessert - chocolate and orange. With melted chocolate in the dough itself, melted chocolate on top, and tangy homemade orange jam in the heart of every one of them, they are an effortless holiday comfort loved by everyone.
My tips for success.
Any type of mashed potatoes works, as long as they are unseasoned. Freshly made, reheated, and even the ones made from instant flakes. That is the beauty of this recipe; it is so infinitely adaptable and works well in many scenarios.
If using leftover potatoes, place them in a small pot or a microwave-safe dish, add in the chocolate, vegan butter, vanilla, and orange zest, and heat it all up until melted and combined. Same goes for the instant potato flakes. Cook enough of the flakes with water, according to the package directions, to get 100 grams, and proceed with the recipe as mentioned.
If the dough feels a bit on the drier side, which can happen depending on your potatoes, feel free to add a splash of water or even a tablespoon or two of vegetable oil, just to give it some hydration and elasticity. And if it feels way too soft and sticky to knead, add a bit of flour and continue.
As for the jam, the longer you cook it, the thicker it will be. It thickens considerably after cooling, which is fine, as we need it to stay inside the doughnuts as they bake, but it will affect how easily you can pipe or spoon it onto the dough. If it becomes too thick, gently warm it up before filling the doughnuts.
And finally, the glaze. I used a 60% dark chocolate because I find it works amazingly well in this recipe; however, feel free to use any chocolate you like. Milk chocolate would work just as well, as would an even darker bar of chocolate. The only caveat I have is not to go over 90% of cocoa solids because it can be a touch overwhelming, as that is the first thing you taste as you bite into the doughnut.
Ingredients
For the chocolate doughnuts
250 grams plain flour
15 grams unsweetened cocoa powder
¾ teaspoon salt
75 millilitres warm water
30 grams dark brown sugar
20 grams fresh yeast
100 grams unseasoned mashed potatoes
50 grams dark chocolate (75%)
30 grams vegan block butter
1 teaspoon vanilla bean paste
1 teaspoon fresh orange zest
For the filling
350 grams fresh orange segments
120 grams sugar
100 grams candied orange peel
For the glaze
100 grams dark chocolate (60%)
2 teaspoons vegetable oil
Preparation
Start by making the jam. Wash the oranges and zest them to get one full teaspoon, then remove the peels and segment them. Put the segments, any juice they released, as well as the sugar and candied orange peels into a heavy-bottomed pot, and place it over medium heat. Just like any jam, wait for it to come to a gentle boil, and cook, stirring quite frequently, for 15-20 minutes from the moment it comes to a boil. The longer you cook it, the thicker it will be. Set it aside and let it cool down to at least room temperature, or place it in the refrigerator if made the day before.
For the dough, boil the potatoes in plenty of water, drain them well, and mash them however you like. Add the chopped chocolate, vegan block butter, vanilla, and fresh orange zest to the potatoes, and stir until melted and slightly thickened.
In a separate large bowl, dissolve the fresh yeast in warm water and sugar, and once bubbly and active, add in the slightly cooled mashed potatoes. Mix well, add in the cocoa powder, and blend. Finally, add in the flour and salt, and knead with your hands until smooth. Cover the dough and leave it in a warm spot for at least an hour, or until doubled.
Take the risen dough out of the bowl and knead it very lightly, just to remove some of the air, and then divide it into 9 equal parts, by weight. Without any shaping, flatten them with your hand on the work surface, add a portion of the jam filling, and close it very well. Take your time and indeed close them well, so the filling stays inside. Arrange them on a large baking sheet lined with baking parchment, generously mist them with cold water, cover with a kitchen towel, and let them rise until doubled. Meanwhile, turn the oven on to preheat to 200˚C.
As soon as they're ready, bake in a preheated oven, at 200˚C, for about 10-12 minutes. They need to remain as soft as possible, so watch them carefully. As they bake, start melting the chocolate for the glaze. It is best done over low heat or in the microwave. Once the doughnuts are baked, mist them generously with cold water, wait for the surface to become dry again, and then generously glaze them with chocolate. They are ready to serve as soon as the chocolate sets, but will keep in a sealed container for another day. Yields 9 servings.
