Head Baker Cloe Wiebe
Bronuts
These rich and pillowy doughnuts are versatile vehicles for any flavour combination.
Ingredients
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
- Combine all ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix for about 5 minutes.
- Form dough into a ball and let rise in a warm place until doubled in size, about 1 hour.
- Roll out the dough with a rolling pin. Using a doughnut cutter, punch out doughnut shapes.
- Let rise for 15 minutes.
- Heat oil to 350°F in a large pot. Fry for about 1 minute per side, until golden brown.
Assembly
- When doughnuts have cooled, dip, one at a time, in glaze.
Yield 24 doughnuts
Fudge
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
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
Espresso Glaze
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.
