Doughnuts

Head Baker/Cloe Wiebe
Bronuts

These rich and pillowy doughnuts are versatile vehicles for any flavour combination. More topping recipes can be found at ciaowinnipeg.com.

4 Tbsp active dry yeast
12 1/2 cups flour
3 1/5 cups milk
5 eggs
1 1/3 Tbsp vanilla extract
1/2 cup sugar
1 3/4 tsp salt
3/4 cups butter
oil, for frying

METHOD

Doughnuts

1. Combine all ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix for about 5 minutes.

2. Form dough into a ball and let rise in a warm place until doubled in size, about 1 hour.

3. Roll out the dough with a rolling pin. Using a doughnut cutter, punch out doughnut shapes.

4. Let rise for 15 minutes.

5. Heat oil to 350°F in a large pot. Fry for about 1 minute per side, until golden brown.

Assembly

1. When doughnuts have cooled, dip, one at a time, in glaze.

Yield 24 doughnuts

Fudge

INGREDIENTS

2 Tbsp unsalted butter
3 cups dark chocolate
1 can sweetened condensed milk
1/2 tsp vanilla extract
1/8 tsp salt

METHOD

Melt all ingredients in a double boiler, stirring occasionally. Should take about 15 minutes. Once melted, remove from heat and pour into a parchment lined pan. Refrigerate for at least 2 hours.

Chocolate Ganache

INGREDIENTS
3/4 cup heavy cream
2 3/4 Tbsp corn syrup
2 1/3 cup icing sugar
3 cups chocolate

METHOD

Whisk cream, corn syrup, and sugar together and heat until just before boiling, whisking constantly. Remove from heat and add chocolate. Let sit for 5 minutes to melt. Stir until smooth.

Espresso Glaze

INGREDIENTS

3/4 cup espresso
12 1/2 cups icing sugar
1/8 cup water
1/2 Tbsp vanilla extract

METHOD

Mix all ingredients until smooth.