Used Cacao Barry products
Recipes by products group


Created by
  • Dimitri Fayard
    Lead Chef Chocolate Academy™ North America
level 1
28 units

Uses: Traditionally enjoyed in the mornings with coffee, but donuts can be enjoyed at any time of day.
Tips: Refrigerating the dough allows for easier handling and a slow proof allows for a more flavours to develop.
What is the best cocoa powder? Rouge Ultime & Noir Intense
Why? The dough is leavened and made airy thanks to the yeast in the dough. As the yeast ferments, it eats sugar in the dough and transforms it into water and gas, carbon dioxide. That cabon dioxide gets trappend intside the dough, causing it to puff up.
Allergens: Gluten, Lactose, Egg Products

Used Cacao Barry products
Recipe components

Yeast Raised Donuts

  • 857g
    plain flour
  • 122g
  • 30g
    Fresh yeast
  • 345g
  • 8g
    vanilla paste
  • 345g
  • 20g
    fine salt
  • 304g

Mix all ingredients in a stand mixer with a hook until dough pulls away from the side of the bowl.

Wrap tightly and allow to rise at room temperature 2 hours.
Transfer to a refrigerator and ferment overnight.
Roll out dough to 12-13 mm.
Cut out rounds using 95 mm and 35mm rings. Place onto greased individual pieces of parchment.
Allow dough to rise.
Fry at 180°C 2 minutes per side.
Allow to drain on a rack and glaze while still slightly warm.


  • 360g
    Confectioners sugar
  • 5g
    vanilla extract

Sift cacao powder and confectioners sugar.

  • 150g
  • 8g

Mix in milk and salt and whisk to combine.

Adjust consistancy to your liking with more or less liquid.