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Recipe Detail Page
Black Forest Doughnuts
Autumn 2016
Make the cherry topping and glaze for these over-the-top doughnuts a few days ahead, but save the doughnut-making and the decorating for the day of your get-together. Cutting a hole in the centre of the dough rounds aids in cooking but virtually disappears once cooked, allowing you to fill the divot with more whipped cream.
Makes 6
CHERRY TOPPING & GLAZE
1½ cups (375 mL) frozen sweet cherries
1 tbsp (15 mL) lemon juice
¼ cup (60 mL) sugar
1 tbsp (15 mL) kirsch
2 tsp (10 mL) cornstarch
1 tbsp (15 mL) water
¼ tsp (1 mL) vanilla paste or extract
½ cup (125 mL) icing sugar
CHOCOLATE DOUGHNUTS
1⅓ cups (330 mL) flour plus extra for flouring surface and dough
2 tsp (10 mL) baking soda
½ cup (125 mL) cocoa powder, sifted
½ tsp (2 mL) instant espresso powder
¼ tsp (1 mL) salt
¼ cup (60 mL) buttermilk
2 eggs
⅔ cup (150 mL) sugar
2 tbsp (30 mL) butter, melted
Oil for frying
TOPPING
½ cup (125 mL) whipping cream
1 tbsp (15 mL) icing sugar
1 tbsp (15 mL) kirsch
1 oz (30 g) dark chocolate, cut into thin shavings
1 For the cherry topping and glaze, combine the cherries and lemon juice in a small saucepan. Cover and bring to a simmer over medium-low. Cook for 10 minutes, measure out 1 tbsp (15 mL) of the juices and set aside in a small bowl.
2 Increase heat to medium, stir in sugar and kirsch; bring to a boil and continue to cook for 5 minutes longer. Whisk together cornstarch and the water; add to pot, stir to combine and cook until thickened, 1 minute longer. Stir in vanilla paste, cover and refrigerate until ready to assemble doughnuts. Add icing sugar to reserved cherry juice and stir to combine; cover and refrigerate (topping and glaze can be made up to 3 days in advance).
3 For the doughnuts, whisk together the flour, baking soda, cocoa, espresso powder and salt in a medium bowl. In a separate bowl, whisk together the buttermilk, eggs, sugar, and melted butter. Pour egg mixture over flour mixture and stir to combine. Refrigerate for 2 to 3 hours or until stiff.
4 Scrape out mixture onto a floured surface, sprinkle with flour and roll out into a 9-inch (23-cm) circle, ½ inch (1 cm) thick. Cut out 6 rounds with a 2½-inch (6-cm) cutter. Cut out a ½-inch (1-cm) round from centre of each. (Extra dough can be cut into 1-inch (2.5-cm)doughnut holes and fried alongside doughnuts if you like.)
5 Fill a large saucepan with oil to a depth of 4 inches (10 cm). Heat to 360°F (182°C). Gently slide dough rounds into oil, working in batches of 2 or 3 at a time. Fry for 2 minutes, turning midway through, until puffed and cooked through. Remove with a slotted spoon to a paper-towel-lined baking sheet.
6 Arrange doughnuts on a rack; using a fork, drizzle with glaze (thin the glaze with a little kirsch or water if necessary). Allow to dry for1 hour.
7 Beat whipping cream with icing sugar until it forms stiff peaks; whisk in kirsch. Using a piping bag and a medium-size star tip, pipe around of cream on top of each doughnut and a small amount in centre divot. Spoon an equal amount of cherry topping onto each and topwith chocolate shavings.
Makes 6
