Chocolate double decker doughnuts

“I’m hoping for chocolate to give me the will to live.” – Sophia Pou, My Kitchen Rules.

As stated by the obnoxiously entertaining Goddess of the babes, chocolate is life. I fucking love chocolate. So much so that I decided to make chocolate-flavored doughnut dough. But I didn’t just stop there. No, it would be way too easy to take my standard doughnut recipe and just add in cocoa powder. That’s boring and obvious. I wanted to make something completely different. So I went vegan. Yeah, so if you have something against vegans, or if you‘re like the narrow-minded bastards from my shit hometown and think that vegan cooking means that it has vegetables in it, go fuck off now you’re welcomed to leave this blog and never come back. Yeah, this bitch has gotten some really rough reception for vegan desserts in the past, even though commonly eaten things like PB&J are vegan. Fucking halfwits, thinking I added pureed cabbage into my vegan cupcake batter.

But my rant about people who don’t understand veganism aside, this recipe is as vegan as it is chocolate-loaded. I added in dark cocoa powder, espresso powder, and misugaru (a Korean 7-10 grain mix that tastes a lot like peanuts). The usage of the three are to not only impart chocolate and fudge-like notes to the doughnut, but also to keep the doughnut softer (because I need to rely on working the glutens in the all-purpose flour to bind my dough instead of eggs, so the misugaru, having a lot less gluten, will balance that out in the end by keeping the glutens from making my dough taste too bready). In place of butter, I use coconut oil, another complimentary flavor for chocolate. The recipe can use both water or coconut milk. Just know that if you use the coconut milk, it’ll result in an even softer dough, something you want with doughnuts!

Vegan Chocolate Doughnut Dough:
Makes 9 doughnuts or eight doughnuts with eight doughnut holes
2 cups all purpose flour
3 tablespoons dark cocoa powder
1/4 cup misugaru
1 teaspoon espresso powder
1/2 teaspoon vanilla extract
1/3 cup sugar
1/2 cup water or coconut milk
1/4 cup coconut oil
a pinch of salt
canola oil for frying

1/4 cup water or coconut milk
1 packet active dry yeast
1 tablespoon granulated sugar

1/2 cup dark chocolate chips
1 tablespoon coconut oil
a pinch of salt
a pinch of crushed black pepper



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Mix together starter ingredients and allow it to sit for 10 minutes. In a bowl, mix together the coconut oil with cocoa powder, espresso, salt, misugaru, and vanilla. Add in the coconut milk or water and whisk slowly. Add in the flour and starter and fold everything together to form a dough. Place in an airtight container and allow to proof for about 1 hour. Roll out to about 1/2 inch thick on a floured surface and press out the doughnuts using a 2 inch cookie cutter and the back end of a standard piping tip (the tip is to create the classic ring shape/remove the doughnut whole dough). Re-roll the dough if necessary so that you can use up all of the dough (the remainder at the end can be divided into eight little doughnut wholes). Heat a pot of oil up to 375 degrees F. Fry the doughnuts for about 3 minutes (1 1/2 minutes per side) and the holes for about 2 (1 on each side). Drain over paper towels to remove any excess oil.



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For the glaze, melt down the chocolate chips with coconut oil. You can do this by heating in the microwave for 1 minute or over a double boiler (if you’re multiplying this recipe, a double boiler will be more practical, but in any other cases, just use the microwave, it’s faster). Add in the salt and pepper.



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Assembly: Dip half of the doughnut into the glaze and allow to cool over a nonstick surface. Repeat process for the doughnut hole. Once the glaze for the bigger doughnut is set up somewhat, take the doughnut hole and place into the doughnut itself.



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