Food

Spicy Mango and Salted Chocolate Doughnuts

Add a little tropical heat in this variation on the Boston cream doughnut.

Add a little tropical heat in this variation on the Boston cream doughnut

(CBC Life)

Fried dough filled with pastry cream and topped with a smooth chocolate glaze — the makeup of a Boston cream doughnut is deceptively simple. When you master the recipe, you’re left with a deliciously indulgent treat.

However, if you’re feeling adventurous, why not try spicing it up with some Scotch bonnet peppers and mangoes, two ingredients that pay homage to Great Canadian Baking Show co-host Alan Shane Lewis’s background? It’ll take this doughnut from a 10 to an 11.

Learn how to make Alan’s Spicy Mango and Salted Chocolate Doughnuts in Episode 4 of Raufikat’s Better Bake Along on CBC Gem.

Spicy Mango and Salted Chocolate Doughnuts

Ingredients

Dough:

  • 3 cups plus 3 tbsp (450 g) all-purpose flour
  • ¼ cup plus 1 tbsp (60 g) granulated sugar
  • 2¼ tsp quick-rise yeast
  • 1 tsp salt
  • 1 cup whole milk, warmed to just above body temperature
  • ¼ cup (56 g) unsalted butter, room temperature
  • 1 egg, room temperature
  • Vegetable oil, for frying

Mango Pastry Cream:

  • ½ cup whole milk
  • ¼ to ½ tsp minced Scotch bonnet pepper
  • 3 egg yolks
  • ½ cup mango purée (from about 1 ripe 400-g mango, peeled, cut into chunks, puréed in a food processor and strained,
  • ¼ cup plus 1 tbsp (60 g) granulated sugar
  • 2 tbsp plus 2 tsp cornstarch
  • ¼ tsp salt

Chocolate Glaze:

  • 2 cups (226 g) icing sugar
  • 2 tbsp cocoa powder
  • 1 tbsp light corn syrup
  • ½ tsp salt
  • ¼ cup water, plus more if needed
  • ⅓ cup (55 g) dark chocolate callets or chopped dark chocolate
  • Flaky sea salt, to garnish

Preparation

Doughnuts:
Combine all the ingredients in a large bowl. Stir with a wooden spoon to form a shaggy dough. Turn the dough out onto a lightly floured surface and knead until it’s smooth and elastic, about 10 minutes (this is a sticky dough; use a bench scraper if needed to avoid adding too much additional flour). Cover the dough with plastic wrap and a clean kitchen towel, and leave it to rest for 10 minutes.

Cut out 12 3¾-inch squares of parchment paper and place them on a rimmed baking sheet.

Divide the dough into 12 equal portions and roll them into smooth balls. Place each ball onto a parchment paper square and cover the baking sheet with a clean kitchen towel.

If using a proofing drawer, heat it to 100 F, otherwise, heat your oven for 2 minutes and turn it off. Place the dough balls in the drawer or oven to proof until they’ve doubled in size, about 20 to 25 minutes.

Pastry Cream:
Warm the milk and Scotch bonnet pepper over medium heat in a medium saucepan until steaming.

Whisk together the egg yolks, mango purée, sugar, cornstarch and salt in a medium, heatproof bowl until smooth. Slowly pour in the hot milk mixture, whisking constantly. Return the mixture to the saucepan and whisk over medium-low heat until thickened. Allow it to bubble for a few seconds, then transfer to a heatproof bowl.

Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming, and place it in the fridge until chilled.

Whisk the chilled pastry cream, transfer it to a piping bag fitted with a Bismarck tip and refrigerate.

Frying doughnuts:
Fill a deep fryer with vegetable oil (or add 3 to 4 inches of oil to a heavy-bottomed pot set over medium) and heat to 350 F. Set a cooling rack over a baking sheet lined with paper towels.

Working in batches of three or four, use the parchment squares to gently lower the dough balls into the oil, removing the parchment as it detaches from the dough. Fry the dough until golden, about 3 minutes per side. Use a slotted spoon to transfer the doughnuts to the cooling rack to cool completely. Repeat with the remaining dough balls.

Chocolate Glaze:
Combine the icing sugar, cocoa powder, corn syrup, salt and ¼ cup of water in a saucepan. 

Cook over a medium heat until hot, then add the chocolate and stir until melted. The glaze should have the consistency of corn syrup; add more water if needed.

Assembly:
Use a skewer to make a hole in the side of each doughnut. Insert the tip of the prepared piping bag into one of the doughnuts and fill it with pastry cream, releasing when you feel resistance. Repeat with the remaining doughnuts.

If the chocolate glaze has started to stiffen up, warm it over low heat for a few seconds. Carefully dip the top of one doughnut into the chocolate glaze to coat, then sprinkle flaky salt on top. Place it on the cooling rack to set. Repeat with the remaining doughnuts.

Makes 12 doughnuts

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Become a CBC Member

Join the conversation  Create account

Already have an account?

now