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Serves: 15 doughnuts
(4 oz) bar dark chocolate
cup chopped dark chocolate
cup heavy cream
Oil, as needed for frying
recipe Yeast Doughnuts (https://food52.com/recipes...)
cups cherry jam or jelly
- Use a vegetable peeler to make small curls from the chocolate bar, collecting them in a medium bowl. Be careful not to handle them too much, as they can melt very easily. Set aside.
- Place the chopped chocolate in a medium heat-safe bowl. Transfer the cream to a medium pot and bring to a simmer over medium heat.
- Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir the ganache to combine, then let sit, uncovered, at room temperature while you make the doughnuts.
- Make the doughnuts: Heat 3 to 4 inches of oil over medium-high heat until it reads around 350°F on a thermometer (or throw a scrap piece of dough in as a tester—if the dough bubbles and rises to the surface, the oil is good to go).
- While the oil heats, roll out the doughnut dough on a lightly floured surface to 1/2 inch thick. Use a circle cookie cutter (I like 2 1/2 to 3 inches in diameter) to cut rounds of dough. Alternatively, you can cut the dough into sqaures (about 3x3 inches).
- Let the doughnuts rise, covered, on a lightly floured surface for 30 minutes to 1 hour. When the oil is hot, gently add the doughnuts to the pot in batches, frying until they’re golden brown on both sides, 3 to 4 minutes.
- Drain the doughnuts on several layers of absorbent paper towels. Let cool for 5 to 10 minutes before filling and glazing.
- While the doughnuts cool, transfer the jam to a pastry bag with a medium circle tip. Use the handle of a wooden spoon to poke a large hole in the side or base of the doughnuts.
- Place the pastry tip in the hole on the doughnut, and apply pressure to the bag. Fill the doughnut until it feels a bit heavy, like there’s plenty of filling inside.
- Dunk the filled doughnut into the chocolate glaze, then into the chocolate curls. Serve immediately.
- This recipe is a Community Pick!