Serves 1
Directions
- 1Whisk flour and milk in a saucepan until smooth.
- 2Cook over low heat until thick and glossy. Set aside to cool.
- 3Add tangzhong, milk, sugar, yeast, eggs, flour, and salt to a mixer.
- 4Mix until combined, then add butter gradually.
- 5Knead for 10–15 minutes until smooth and elastic.
- 6Cover and proof until doubled in size.
- 7Roll dough out, cut rounds, and shape into balls.
- 8Proof again until light and fluffy.
- 9Deep-fry at 180°C until golden on both sides.
- 10Cool completely, then poke a hole for filling.
- 11Whisk egg yolks and sugar over a bain-marie until pale and thick.
- 12Remove from heat, then mix in espresso and mascarpone until smooth.
- 13Bloom gelatin in water.
- 14Heat cream, pour over white chocolate, then stir in gelatin.
- 15Chill until thick, then whip until fluffy.
- 16Whip white chocolate ganache + coffee mascarpone + vanilla paste together.
- 17Transfer to a piping bag and fill donuts.
- 18Combine all chocolate dip ingredients in a bowl.
- 19Microwave for 30 seconds, stir until smooth and pourable (add more hot water if needed).
- 20Dip donut tops in chocolate sauce.
- 21Dust lightly with cocoa powder.
Ingredients
- 20 g bread flour
- 80 ml semi-skimmed milk
- 1.5 cups lukewarm milk
- 100 g sugar
- 2.5 tsp instant yeast
- 1 tsp salt
- 3 small eggs
- 76 g butter, softened
- 4.5 cups bread flour
- 200 g white chocolate
- 300 g double cream
- 1.5 tsp gelatin powder
- 2 tbsp water
- 2 egg yolks
- 100 g sugar
- 250 g mascarpone
- 100 ml espresso ☕️
- 1 tsp vanilla paste
- 100 g dark or milk chocolate
- 1 cup icing sugar
- 0.25 cup cocoa powder
- 5 tbsp unsalted butter
- 25 ml hot water
- Cocoa powder, for dusting
Equipment
saucepanmixerpiping bag
Tips
- Use Tangzhong for ultra-soft donuts.
- Knead dough until smooth and elastic.
- Chill ganache until thick before whipping.
- Add more hot water to chocolate dip if needed for pourable consistency.
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