Malted Chocolate Divine Filled Doughnut

Author:
Publish date:
Social count:
17
Malted Chocolate Doughnuts

You could serve Classic Sufganiyot, or you could take your Chanukah OOT (over the top) with this chocolate one-two-three-punch. Chocolate pastry cream filling, chocolate glaze, topped with chocolate covered malted milk balls. It's easy to see why we call this "divine."

Once you've finished mixing and kneading our Classic Sufganiyot dough, start on the chocolate filling, since both need 2 hours to rest. Or, if making dough the night before, start the filling when you take the dough out of the fridge. That way, they'll both be ready at the same time.

  • Duration
  • Cook Time
  • Prep Time
  • 12 DoughnutsServings

Ingredients

Malted Chocolate Pastry Cream:

  • 4 large egg yolks
  • ¼ cup granulated sugar
  • 2 tablespoons corn starch
  • 3 tablespoon cocoa powder
  • ½ cup malted milk powder
  • ¼ teaspoon kosher salt
  • 1 cup whole milk
  • 3 ounces bittersweet chocolate
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 12 prepared Classic Sufganiyot doughnuts (recipe under video)

Bittersweet Chocolate Glaze:

  • ½ cup heavy cream
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • Garnish: chopped dark chocolate malted milk balls and chocolate shavings

Preparation

Filling:

1. In a medium sauté pan, whisk together egg yolks, sugar, cornstarch, cocoa powder, malt powder, and salt. The mixture will be fairly thick. 

2. Slowly whisk in the milk. Place pan over medium low heat. Stir constantly so that the milk does not burn and the eggs do not cook. When mixture just comes to a boil it will quickly begin to thicken. 

3. Remove from heat and continue whisking until thick and smooth, and it’s the consistency of pudding. Add chocolate chunks, butter, and vanilla extract to the warm chocolate mixture and stir until all is melted and well incorporated. 

4. Transfer hot pastry cream to a small bowl. Place a piece of parchment paper on top of the cream (so that it touches the cream) to cover the surface and keep a skin from forming. Chill for 2 hours.

5. Fill a pastry bag, fitted with a round tip, with the malted chocolate filling. Poke a hole in the side or on top of the Sufganiyot and fill. 

6. Glaze with Bittersweet Chocolate Glaze (recipe below) and garnish with malted milk balls and chocolate shavings.

Bittersweet Chocolate Glaze:

1. Heat cream in sauté pan, over low heat until steaming, but not boiling.

2. Pour hot cream over chocolate and set aside for 10 minutes. Stir in butter and vanilla.

3. Spoon over filled doughnuts. Garnish with malted milk balls and chocolate shavings.