Baked Buttermilk Nutella Ganache Doughnuts

Baked Buttermilk Nutella Ganache Doughnuts
Baked Buttermilk Nutella Ganache Doughnuts @shulieMadnick

The recipe for 'Baked Buttermilk Nutella Ganache Doughnuts' below is the last out of three recipes originally published in The Washington Post Food section, on December 4, 2012. To curate my articles and recipes in one space I am republishing the recipe here, just before the first eve of Chanukah, falling on December 10 this year. The first two in the series were the 'Meyer Lemon Pastry Cream Mini Doughnuts' and 'Brandy Doughnuts With Dark Chocolate Marzipan and Strawberry Confiture.' All three doughnut recipes were published with the 'Doughnuts Best Filled with Chanukah Tradition' article. 

Please find a collection of Chanukah recipes at the bottom below the 'Baked Buttermilk Nutella Ganache Doughnuts' recipe.

I plan on Instagram LIVE cooking demos of Israeli doughnuts, latkes, and pakoras for Chanukah so FOLLOW ME on INSTAGRAM. I might have my son, who will be visiting for a month, as a guest on these demos. 
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Baked Buttermilk Nutella Ganache Doughnuts

Allergens: For those who are allergic to tree-nuts, substitute the Nutella with tree-nut-free chocolate spread.

For some of his baked doughnut recipes, pastry chef Gidon Ben Ezra uses a two-temperature method with a water bath in the oven. This recipe uses a higher temperature oven for a shorter baking time, and the doughnuts get added moisture from the buttermilk in the dough.

You'll need one or two doughnut baking pans. If you have a convection oven, turn the fan off when baking these.

Make Ahead: The dough needs to rise for 1 1/2 hour. The doughnuts needs to rise at room temperature for 30 minutes.

Baked Buttermilk Nutella Ganache Doughnuts
makes dozen 

Doughnuts Ingredients:

3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt1 tablespoon plus a scant 1/2 teaspoon active dry yeast (from 1 1/2 packets)
5 tablespoons unsalted butter, melted and cooled to room temperature, plus more for preparing pan
1/2 teaspoon vanilla extract
1 large egg, beaten
3/4 cup low-fat buttermilk

Glaze Ingredients:

7 ounces (3/4 cup) Nutella, or other chocolate-hazelnut spread
1/4 cup whipping cream

Directions:

For the doughnuts: Mix flour, sugar, salt and yeast in a mixer with a dough hook attached, on low speed.

Add the melted butter gradually and continue kneading in the mixer for 3 minutes. Add the vanilla, egg and buttermilk and knead on medium speed for about 8 minutes. The dough will be sticky and soft. Use a rubber spatula to gather the dough into a ball in the middle of the bowl. Cover the bowl with a clean dish towel and let rise in a warm place for 1 1/2 hours.

Prepare a doughnut pan by spraying the wells with nonstick cooking spray or brushing with melted butter.

Punch down the dough and divide the dough into 12 equal balls, about the size of a golf ball, about 2 1/2 ounces each. Dust the ball with flour and poke a hole in it, working the dough into the shape of a doughnut. Place the dough into the well of the doughnut pan and repeat until the pan is full or you use all the dough. (If you only have one doughnut pan, store extra dough in the refrigerator until ready to bake.)

Cover the pan with a clean dish towel and allow the dough to rise for 30 minutes.

Preheat oven to 350 degrees.

Bake for 13 minutes. The doughnuts should puff up, but not take on much color.

Meanwhile, make the ganache: On a low heat, add the Nutella and whipping cream and stir with a rubber spatula until nicely incorporated and glossy.

Remove the doughnuts from the pan to a wire rack to cool. Glaze the top half with Nutella ganache and and serve immediately.

Adapted from a recipe by pastry chef Gidon Ben Ezra.

Tested, re-tested and adapted by Shulie Madnick

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