How to make giant chocolate donut

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the recipe of giant chocolate bagel.

1.1 Heat in a microwave oven at low setting until melted, mix evenly into chocolate sauce

2.2 Prepare the cocoa walnut filling first. Cut the chocolate butter into pieces and place them in a heat-resistant container.

3.1 Mix evenly as shown in the figure

4.2 Add 30g milk and 30g honey

5.12 Add 25g almond powder, 25g bread flour, half a teaspoon of cinnamon powder

6.21 Mix evenly as shown in the figure

7.1 Mix evenly as shown in the figure

8.2 Add chopped walnuts

9. After the filling is ready, make the bread first. Make the tangzhong (it is best to make it one day in advance and refrigerate it overnight). The tangzhong method is to mix 10g high-gluten flour and 50g water in a 65-degree tangzhong pot, heat it on low heat until it reaches 65 degrees and leave the heat (it will be a batter).

10. Continue to stir evenly, let cool and seal in the refrigerator

11.12 Prepare the ingredients for bread

12.21 Mix all ingredients except butter and knead until dough is formed

13. Add softened butter and continue kneading until the dough reaches the expansion stage

14. Cover with plastic wrap and ferment at room temperature until it is 1.5-2 times larger (sweat... can't be seen in the close-up photo)

15.1 Cover with plastic wrap and let stand for 15 minutes

16.2 After fermenting for about 1 hour, deflate the dough

17. Roll the dough into a size of about 15cmX35cm (with the fermentation surface facing down)

18. Smooth the filling in the middle, leaving some around the edges.

19. Roll it up tightly into a roll

20. Flatten one end with a rolling pin

21. Roll it into about 40cm long, tighten the two ends, and put it into the mold (bottom side up)

22. Ferment in a warm and humid environment until it is about twice as large (I fermented it in the oven at 40 degrees for 40 minutes). Preheat the oven to 180 degrees for 23 minutes. Next, make the coffee icing for the surface decoration.

23. Prepare all the materials for surface decoration

24.1 tsp instant coffee plus 1/4 tbsp boiling water

25. Mix instant coffee and water thoroughly

26. Add 20g of icing sugar in batches and mix well.

27. The final coffee frosting looks like this. Cut a small hole in the piping paper and pour it on the surface of the baked bread. Sprinkle with chocolate chips and sift the powdered sugar.

The method of making the giant chocolate bagel has been introduced, but everyone’s understanding of it is definitely different, so the taste will definitely be different. So, go try it and see what it tastes like when you make it yourself.