How To Make Chocolate Donuts | Gordon Ramsay

Summary

This video takes viewers through the exciting process of making fresh doughnuts, starting with preparing the dough using yeast, milk, butter, and eggs. The dough is kneaded until it reaches the perfect elastic texture before being left to rise. Meanwhile, a rich chocolate ganache is prepared to fill the doughnuts later. After the doughnuts are shaped, they are shallow-fried and coated in a malt-sugar mix. The final step involves filling them with the smooth, shiny ganache. The result is a batch of delicious, melt-in-your-mouth doughnuts, perfect for indulging in any time.

Takeaways

• 😀 Yeast is a crucial ingredient for making fresh donuts. Always use fresh yeast to ensure proper rising and texture.
• 😀 Activate the yeast by mixing it with warm milk and sugar. This helps the yeast rise properly.
• 😀 Don't overmix the dough! Overmixing makes the dough tight and prevents proper aeration.
• 😀 To make the dough light and silky, melt half the butter into the milk before adding it to the flour.
• 😀 Sifting the flour before adding it to the dough helps create a smooth, even consistency.
• 😀 When working with the dough, ensure it is not sticking to your fingers. Add just enough flour to keep it pliable.
• 😀 Let the dough prove (rise) for 60 to 90 minutes in a warm place, doubling in size.
• 😀 For the chocolate ganache filling, heat double cream with honey and whisk it to achieve a light, airy texture.
• 😀 After rolling out the dough, cut into doughnut shapes and let them rise again before frying.
• 😀 Fry the doughnuts in hot vegetable oil, making sure not to overcrowd the pan to maintain the oil's temperature.
• 😀 Once fried, coat the doughnuts with a mixture of sugar and malt powder for added flavor.
• 😀 The ganache filling is piped into the doughnuts when warm to give them that perfect burst of chocolate goodness.

Q & A

Why is fresh yeast important for making donuts?

Fresh yeast is crucial because it helps the dough rise and gives the donuts a light and airy texture. It activates better when mixed with warm milk, leading to a smoother dough and a better final product.

What role does warm milk play in the donut dough process?

Warm milk helps dissolve the sugar and activates the yeast. It also helps melt the butter into the dough, making the dough smooth and silky, which is important for creating light, fluffy donuts.

Why is it important not to overmix the donut dough?

Overmixing the dough can make it too tight, which prevents the yeast from activating properly. The goal is to keep the dough soft and elastic so it can rise evenly.

What is the purpose of 'proving' the dough?

Proving the dough is a process where the dough rises in a warm place for 60-90 minutes. This allows the yeast to ferment and the dough to double in size, giving the donuts their light and airy texture.

How do you know when the donut dough has risen properly?

The dough should double in size and feel light and airy. A good way to check is by gently pressing the dough; if it springs back slowly, it's ready for the next step.

What is ganache, and how is it made for these donuts?

Ganache is a chocolate filling made by heating double cream and mixing it with honey, then adding butter. The butter creates a shiny finish, while whisking gives the ganache an airy texture.

Why do you need to roll out the dough to about a centimeter and a half in depth?

Rolling out the dough to the right thickness ensures that the donuts rise evenly when fried. If they are too thick, they may not cook properly inside.

Why is it important to fry the donuts in batches?

Frying the donuts in small batches helps maintain the oil temperature. If too many donuts are added at once, the oil cools down, making the donuts soggy instead of crispy.

How can you tell if the donuts are fully cooked in the center?

You can check if the donuts are cooked by tapping them on top. If they sound hollow, they are fully cooked inside.

What is the final step after frying the donuts?

After frying, the donuts are coated in a mixture of sugar and malt powder. This gives them a sweet, crunchy exterior before being filled with the ganache.