Orange Donuts with Chocolate Mousse and Dark Chocolate Ganache.

The flavour of these donuts I enjoyed. The only issue was that they were dense. Still having trouble getting baked donuts to be light and fluffy. Part of it may be that my yeast is 2 years old now lol. 

Orange Donuts with Chocolate Mousse and Dark Chocolate Ganache

Yield: 17 donuts

Ingredients:

1 1/3 cups warm milk
1 tbsp yeast in 1/8 cup warm water
1 tsp vanilla bean paste
2 tbsp melted butter
2 eggs
4 cups all-purpose flour
1 cup wheat germ
Zest and juice of 1 large naval orange
2/3 cup coconut sugar

Procedure:

Heat milk in a sauce pan at medium heat, 5 minutes is generally long enough. During this time activate the yeast by combining it with warm water.

Combine milk, yeast, orange juice, orange zest, butter, coconut sugar, and vanilla in a bowl and mix. Add eggs one at a time, mix well (and quickly to avoid cooking the egg).

Add flour and mix. Once almost fully incorporated, knead dough to mix it in fully, form into a ball and place in a bowl, cover with a lint free towel. Placing the bowl in an oven with only the light on can help it rise a little bit faster.

Once double in size use a circle cutter to cut rounds, place on lined baking sheets and back in the oven to rise. Once double in size, pull out of the oven and preheat to 375 degrees F.

Bake for 8-10 minutes, move to cooling racks and let cool.

Have a batch of Simple Egg-less Chocolate Mousse and Dark Chocolate Ganache prepared. Will need 1/8 of the mousse and half of the ganache.

The donuts were a little dense so get a decent amount of filling in them use a knife and create a pocket in the donut trying not to let the opening become wider than the knife. Fill a piping bag with an appropriate tip and pipe filling into the donuts.

Dip donuts in the ganache and let sit. 

Picture order: Cut before baking, baked, glazed, and final.