Mary Berg’s Candy Cane Chocolate Donuts
Cooking Expert and Master Chef Canada winner Mary Berg shares her decadent donut recipe just in time for the holidays. You’ll want to try as it will certainly be a crowd pleaser! We also recently had the pleasure of interviewing Mary Berg – have a read here.
Candy Cane Chocolate Doughnuts
Makes 12 (doughnuts and holes)
- 1 ¾ cups all-purpose flour
- 1 cup cocoa
- ¾ cup sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon instant espresso powder, optional
- 1 cup buttermilk
- 1 egg
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla
In a large bowl, sift together the flour, cocoa, sugar, baking powder, salt, and espresso powder (if using) and make a well in the centre of the dry ingredients. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Pour this wet mixture into the well and mix just until a soft dough forms. Cover your bowl with plastic wrap and refrigerate the dough for 1 hour.
Remove the dough from the fridge and heat about 3 inches of vegetable oil in a large, deep pot over medium heat until a thermometer registers at 350F. On a generously floured work surface, roll out your chilled dough to a ½ inch thickness and, using a 3-inch round cutter, cut out as many rounds as possible. Using a 1-inch round cutter, remove the very centre of each circle, giving you doughnuts and doughnut holes!
Feel free to bring the remaining dough together to reroll and cut out more doughnuts but only do this once as rerolling the dough a third time might make the doughnuts a bit tough.
Before frying, prepare a draining station for your doughnuts by lining a cookie sheet with paper towel and a cooling rack.
Now, it’s time to fry! Gently lower four or five doughnuts into the hot oil and cook for 3 minutes, flip, then cook for another 2 minutes. Remove the cooked doughnuts to the rack-lined cookie sheet and continue to fry until all of your doughnuts and doughnut holes are done.
When cooled, dunk each doughnut and doughnut hole in chocolate glaze, decorate with crushed candy canes, and leave to set for at least 30 minutes.
- ½ cup chocolate chips (semi sweet, milk, or white)
- 2 tablespoons unsalted butter
- 2 teaspoons light corn syrup
- 1 tablespoon milk
- 1 cup icing sugar
- 1 – 2 tablespoons hot water, if needed
Fill a medium saucepan with 1 inch of water and set over medium low heat to simmer. Place a heatproof bowl on top of the saucepan and add the chocolate chips, unsalted butter, corn syrup, and milk. Stir occasionally while this all gently melts together.
Remove the bowl from the heat and add in the icing sugar. Stir to combine. If the mixture is too thick or “batter-like” in consistency, add 1 – 2 tablespoons of the hot water from the saucepan and whisk until smooth.