Raised Rye Double Chocolate Doughnuts
DOUGHNUTSA good doughnut, like a croissant, has a shelf life of about three hours. You can call your fave donut shop ahead of time and schedule your arrival for optimal freshness, OR make these at home in your pajamas, unless, like us, you frequent donut haunts in your PJs. This recipe was inspired by (and according to its youngest fan, the-bestest-ever-doughnut-shop-on-the-planet -you-can-ever-imagine-in-your-life) Sidecar’s Rye Doughnut, supplied with rye flour from none other than our dear milling friends at Grist & Toll. Enjoy this recipe- and please reach out if you have any questions- the hotline is open every day from 11am-7pm at 310.656.8800.
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Ingredients
- 1/3 cup Coffee or water, at room temperature 55g
- 1 packet Rapid rise yeast 7g
- 2 ounces Butter 56g, at room temperature
- 1/3 cup Whole milk 55g
- 3 cups All purpose flour 390g
- 1/2 cup Cocoa powder 40g
- 1/4 cup Whole grain rye flour 30g
- 1/3 cup Sugar 65g
- 2 large eggs 100g
- 2 Egg yolks 40g
- 1 tsp Salt 4g
- 1 tsp Vanilla extract or almond
Instructions
- In a large bowl, combine the yeast, sugar, water and milk and let sit for 5 minutes, then whisk in the eggs and vanilla.
- Stir in the flours, cocoa powder and salt and mix until the dough comes together (do this with a wooden spoon or dough hook of a stand mixer).
- Add the butter and continue mixing in the mixer or kneading by hand until the dough looks and feels smooth. Cover and let rise for a litte over an hour in a warm spot OR cover and let rise slowly in the fridge overnight (8-12 hours).
- Barely flour a flat surface and dump the dough onto it. Roll it into one taught ball and pat it down with a flat, open palm to about a 1” thickness. Punch out your doughnuts and place them on a lightly oiled cookie sheet lined with parchment paper. Let these rise for about one hour (two hours in snowy Syracuse, 45 minutes in August in Atlanta).
- About 45 minutes after shaping, start heating a pot up with about 2” of oil and bring the oil to 350F.
- Fry the doughnuts for a little under a minute on each side. Place on a wire cooling rack for a moment. Dip 1/3 of the donut while still warm in a glaze, shaking off just before flipping (to make the glaze, just melt together 3 ounces butter with 4 ounces chocolate over a double boiler or microwave).
Notes
We tool around with recipes a dozen times over before we settle on a perfect results, until we tweak them again when inspiration strikes. The addition of coffee here strikes a lovely balance between chocolate and rye, but can be replaced with plain old water for a milder flavor. Check out our notes for do-ahead steps to save you time on your Sunday morning donut-making adventure.
