If you have been following me on social media (basically lots of cake pictures. You know, the good stuff!) then you know Kitchenaid challenged me to come up with a recipe inspired by their limited edition Black Tie Standmixer, which you can find out about here. Well, this is that recipe. A doughnut turned ink black, using charcoal powder, filled with a delicious chocolate pastry cream, perfect for halloween next week!
Black Charcoal Doughnuts
500g strong white bread flour
50g light brown sugar
1 tsp fine salt
7g dried fast action yeast
25g black bamboo charcoal powder
4 large eggs
150ml whole milk
250g unsalted butter, diced and at room temperature
Dark Chocolate Custard
500ml whole milk
2 large eggs
4 large egg yolks
200g caster sugar
30g cocoa powder
75g dark chocolate, roughly chopped
To make the chocolate custard place the milk into a large saucepan and heat over medium heat until it comes to a boil. Meanwhile whisk together the eggs, egg yolks, light brown sugar, cocoa and cornflour until smooth. Pour over the hot milk and whisk to combine. Scrape the custard back into the pan and cook, whisking constantly until the custard has thickened. Scrape the custard into a bowl and add the chocolate, mixing together until melted and combined. Press a sheet of clingfilm onto the surface of the custard and refrigerate until needed.
To make the doughnut dough place the flour, light brown sugar, salt, yeast and charcoal powder into the bowl of a Kitchenaid Stand Mixer, fitted with the dough hook and mix together to combine. Pour in the milk and the eggs and with the mixer turned to low mix together to form a shaggy dough. Knead on low/medium speed for about 10-15 minutes or until the dough is elastic and pulling away from the sides of the bowl. Start to add the butter a couple pieces at a time, until fully combined. Once the butter has been combined continue to knead until the dough is elastic again and pulling away from the sides of the bowl. This will take about 10-15 minutes.
At this stage place the dough into a lightly greased bowl, covering with clingfilm, allow to rise until doubled in size. You can either do this at room temperature which will take around an hour or you can refrigerate the dough for about 8-10 hours.
Tip out the risen dough and divide into 16 equal sized pieces and form into rounds. Set each ball of dough onto a square of parchment paper and flatten slightly with the palm of your hand. Lightly cover with clingfilm and allow to rise until almost doubled in size. To test if the doughnuts are ready for frying press one with your finger. It should spring back slowly, if it springs back quickly it needs to rise longer.
Fill a large saucepan about 1/2 full with a neutral oil and heat over medium heat to 180C. Once the oil is at temperature turn the heat down to low so that the heat stays at 180C. Add the doughnuts 2 or 3 at a time frying for 5 minutes, flipping half way through cooking. As the doughnuts are black it is hard to tell if they are fully cooked so it is best sticking to the temperature and timings quite closely. Set the doughnuts onto a plate lined with kitchen roll to drain any excess oil. Whilst still a little warm toss in caster sugar. Set aside and allow to cool fully.
To finish use a small knife to cut a slit in the side of each doughnut. Place the custard into a piping bag fitted with a bismarck tip (a long thin piping tip used for filling doughnuts) and fill generously. These doughnuts are best served on the day they are made.