Now I know... Boston cream is not chocolate, and the filling of those yeasted sweet buns was not so much a rich, eggy custard as it was an instant pudding, but as a chocoholic the option of that sweet filling made decisions easy! The only thing about those (and any of the yeasted doughnuts I saw growing up) was that the filling and icing were the only chocolate elements. I always wanted to find a doughnut that was chocolate through and through, from the dough to the glaze, but I never found one.
Instead, I made my own - using a fairly basic Boston Cream Doughnut recipe for the base recipe, I added cocoa to a mixture of whole grain flours, Pure Via Turbinado and Stevia Blend, Amoré Almonds + Dairy beverage and camelina oil for a uniquely nutty, slightly sweet and very tender baked Bismarck. The plain puffs cried out for a rich, more flavourful filling than my childhood's pudding, and luckily I had both Date Fudge and Chocolate Sweet Potato Frosting on hand from chocolate-making to fit the bill nicely. Finally, I melted down some stevia-sweetened dark chocolate with and coconut oil for their chocolate "caps", and topped them off with a dusting of sprinkles. As you can see, I need to replenish my sprinkle supply... all I had were Halloween ones!
Do you have a soft spot for doughnuts? What's your favourite kind?
Triple Chocolate Yeast Doughnuts
1 cup white whole wheat flour
½ cup Kamut flour
1 ¼ tsp instant yeast
1 tbsp raw sugar
3 packets Pure Via Turbinado and Stevia Blend
(or 1 tbsp raw sugar)
¼ tsp salt
1 tbsp unsweetened cocoa powder
1 tbsp Homemade Ener-G Egg Replacer
½ cup warmed plain Amoré Almonds + Dairy (or unsweetened almond milk)
½ tbsp camelina oil (I used Karlene’s Veg-licious Camelina Oil) or canola oil
1 tbsp vanilla
5 tbsp Date Fudge or Chocolate Sweet Potato Frosting, for filling
3 oz stevia-sweetened dark chocolate
1 ½ tbsp coconut oil
- In a bowl, whisk together the flours, yeast, sugar, Pure Via Turbinado Raw Cane Sugar and Stevia blend, salt, cocoa and egg replacer powder.
- Add the Amore Almonds + Dairy, camelina oil and vanilla and mix well to form a soft but not sticky dough.
- Knead in the bowl for 10 minutes, then cover and let rest 30 minutes.
- Flour a countertop well and turn out the rested dough, making sure to coat both sides evenly with flour.
- Roll out to ½” thick and with a greased round cookie cutter or glass cut into individual doughnuts. Re-roll scraps as necessary but note they will be slightly tougher than first-rolled ones.
- Place cut doughnuts on a parchment-lined baking sheet, cover loosely and let rest 1 hour.
- Preheat oven to 375°F.
- Bake doughnuts for 12 minutes.
- Immediately transfer to a wire rack and let cool completely before filling.
- For topping: melt together the chocolate and coconut oil until smooth. Dip the tops of each filled doughnut into the melted chocolate and top immediately with sprinkles. Let set before enjoying
Amount Per Serving (with Chocolate Sweet Potato Frosting and topping)
Total Fat: 14.9 g
Cholesterol: 1.0 mg
Sodium: 54.9 mg
Total Carbs: 51.6 g
Dietary Fiber: 9.7 g
Protein: 8.6 g
Amount Per Serving (with Date Fudge Filling and topping)
Total Fat: 14.7 g
Cholesterol: 1.0 mg
Sodium: 19.8 mg
Total Carbs: 59.6 g
Dietary Fiber: 10.8 g
Protein: 8.8 g