Soft Donuts with SaBroso Cocoa Nibs

Soft Donuts with SaBroso Cocoa Nibs
by Chef Heart Cadiente


  • 1 cup fresh whole milk

  • 1 tablespoon instant dry yeast
  • 1 piece whole egg
  • ¼ cup unsalted butter, melted
  • ¼ cup white sugar
  • 3 ¼ - 3 ½ cups All Purpose Flour
  • ½ teaspoon salt
  • 1 cup white chocolate
  • ½ cup heavy cream
  • ½ cup, Sabroso Cocoa nibs, for topping 


  1. Dissolve yeast in half of the fresh milk. Set aside to bloom yeast.
  2. Once the yeast blooms, in a mixer bowl, pour in the remaining milk, egg, butter, sugar and bloomed yeast. Mix util combined. 
  3. Add in all-purpose flour 
  4. Knead using a mixer fitted with a dough hook attachment for 15-20 minutes, or knead by hand for about 20-30 minutes.
  5. Once dough is smooth and elastic, form into a ball. Place in a greased bowl and cover with cheesecloth. 
  6. Let it rest until it doubles in size for about 20-30 minutes.
  7. Punch down dough to remove air pockets. Portion dough around 40-45g per piece then form into balls.
  8. Flatten a piece of dough then cut a hole in the middle using a small round cookie cutter or piping tip.
  9. Let donuts rest until it doubles in size. 
  10. For the ganache, heat up heavy cream, then melt in white chocolate.Mix until smooth.  Set aside. 
  11. Once donuts are rise, fry dough in preheated oil, until lightly brown on both sides. 
  12. Once slightly cool, dip on side of the donuts in prepared white chocolate ganache.
  13. Sprinkle top with cocoa nibs. Serve fresh.

Yield: 18-20 pieces
Prep time: 1 hour
Cook time: 15 minutes


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