Donut Extravaganza

Easy, Moderate, Complex

Yield : 8 dozen
Note : Chilling the dough makes it easier to roll it (does not stick as much).  The dough will keep in the freezer for up to 3 months.
You can also use any good quality jams to fill the donuts.


  • For the dark chocolate and salted caramel ganache:
    • 1 cup sugar (250 ml)
    • 2 tablespoons water (30 ml)
    • 1/2 cup butter (125 ml)
    • 1 cup 35 % cream (250 ml)
    • 1 cup good quality dark chocolate, chopped (250 ml)
  • For the raspberry mango filling:
    • 2 cups raspberry (500 ml)
    • 2 cups mango (500 ml), cubed
    • 1 cup sugar (250 ml)
    • Zests and juice of 1 lemon
  • For the lemon cream:
    • Juice and zests of 3 lemons
    • 3 eggs
    • 1/2 cup sugar (125 ml)
    • 1/3 cup butter (80 ml)
  • For the doughnuts:
    • 2 teaspoon active dry yeast  (10 ml)
    • 2 cups warm milk (approx. 105°) (500 ml)
    • 1/2 cup granulated sugar (125 ml)
    • 1/2 teaspoon salt (2 ml)
    • 2 eggs, beaten
    • 1 teaspoon vanilla extract (5 ml) 
    • 4 1/2 cups all-purpose flour (1,25 l)
    • Oil for deep frying
    • Powdered sugar for garnish


  1. For the dark chocolate and caramel ganache, in a saucepan, melt the sugar with the water on low heat until it becomes a caramel color liquid, approximately 6 to 8 minutes.   Add the butter and stir until it’s all incorporated.  Add the cream and stir until it becomes a thick and rich caramel. Add the chocolate and stir until it’s melted and incorporated in the caramel.  Remove from heat.  Let cool and reserve in an airtight container. 
  2. For the raspberry mango filling, put everything in a saucepan and bring to a boil, skimming the surface of the jam regularly.  Simmer for about 20 minutes.  Let cool.  Blend the mixture to reduce to a puree.  Pass through a fine sieve to remove the seeds.  Reserve in an airtight container and keep refrigerated.
  3. For the lemon cream, in a stainless steel bowl mix all the ingredients together. Place bowl over a pot of boiling water not letting the bottom of the bowl touch the water, don’t want to scramble the eggs. Cook for 2 minutes approximately until it thickens.  Remove from heat. Pass through a fine sieve.  Cover with plastic wrap so that it is directly on top of the cream.  Let cool and keep refrigerated.
  4. For the doughnuts, in a food processor sprinkle yeast over the warm milk; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs and vanilla, butter. Blend thoroughly. Add flour and then using a stand mixer with a dough hook, beat until smooth. You can also kneed the dough by hand for about 5 minutes. Cover with plastic wrap and chill at least 4 hours or overnight. 
  5. Roll the dough out on a floured surface to 1/2-inch in thickness. Cut the dough into 1 inch-round doughnuts using a circular cookie cutter (or alternately, a can).  Cover with a plastic wrap and let rest for an hour in a warm place.  Deep fry at 360° F (185 °C) for 1 to 1 and a half minutes until lightly browned on both sides. Drain on paper towels.
  6. Fit a pastry bag with a 4 mm pastry tip and insert the tip into the side of the doughnut. Gently squeeze the bag as you slowly pull the tip out of the doughnut.  Using this technique, fill them with lemon cream, raspberry mango jam and chocolate caramel ganache to taste. Sprinkle generously with powdered sugar. Serve warm.