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Chocolate Doughnuts with Ganache

4 c all purpose flour, 1 ½ c cocoa powder Yield:36 doughnuts
sifted 5 pcs XL eggs
4 c bread flour, sifted 5 pcs XL egg yolks For the ganache:

¼ tbsp + 2 tsp salt 1 ¼ c butter 2 ½ c dark chocolate
2 tbsp active yeast extra flour for dusting 1 c butter

1 tbsp baking powder vegetable oil for deep 4 c heavy cream
1 tbsp bread improver frying 1 tbsp vanilla
1 c white sugar wax paper (4”x 4”)

½ c warm milk (evap)
1 c evaporated milk
.
½ c yogurt

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it

stand until foamy, about 10 minutes. In another bowl, sift together all
the dry ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs,

egg yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your
wrist to form a round ball. Repeat the procedure of kneading till dough

is elastic and smooth to touch. Put the dough ball in a greased bowl
covered with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.

Using a donut cutter, cut the doughnuts. Re-roll the excess dough to
cut more doughnuts. Put them on a greased baking paper 4"x4" in size
and let it rise again for 1 hr or till the dough becomes double.

cont.

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