MEXICAN IBARRA CHOCOLATE, CINNAMON & MASA RAISED DOUGHNUTS WITH TABASCO®-HABANERO-MANGO FILLING & DRIED PAPAYA–TABASCO® SUGAR GLAZE

Doughnuts

Ingredients Weight Measure
Mexican Ibarra chocolate, finely chopped 2 Tbsp.
Water, warm 1/3 cup
Yeast, dry 1 oz.
Sugar 1 Tbsp.
Shortening 1/4 cup
Granulated sugar 1/2 cup
Salt 1 tsp.
Cocoa 1/4 cup
Egg, beaten 1 ea.
Cinnamon 1 Tbsp.
Cardamom 1/4 tsp.
Water 3/4 cup
Milk 1/4 cup
All-purpose flour 2 cups
Masa 1 cup
Vegetable oil for frying

TABASCO®-Habanero-Mango Filling

Ingredients Weight Measure
Orange juice 1/4 cup
Mangoes, peeled, pitted and finely chopped 3 ea.
Lime juice, fresh 1 Tbsp.
TABASCO® brand Habanero Sauce 1/2 Tbsp.
Honey 1 Tbsp.

Dried Papaya–TABASCO® Sugar Glaze

Ingredients Weight Measure
Papaya, dried, finely chopped 1 cup
Powdered sugar 1/2 cup
Water 2 Tbsp.
TABASCO® brand Original Red Sauce 1/2 Tbsp.
Heavy cream 1/2 Tbsp.

Method

  1. For Doughnuts, place chocolate and warm water in bowl. Add yeast and sugar. Stir until dissolved and smooth. Cover with towel and set in a warm place.
  2. In a mixing bowl, cream the shortening, sugar, salt, cocoa, beaten egg, cinnamon, cardamom, water and milk until smooth (approximately 3-5 minutes).
  3. Add the yeast mixture to the beaten ingredients and mix on low for 1 minute. Next, add the flour and masa to the mixing bowl and continue mixing for 1 minute, until smooth. Do not overmix.
  4. Take the dough out of the mixing bowl and place in a clean bowl. Cover and place in a warm place for 1 hour, or until dough has doubled in size. Punch dough down and roll dough out to 1" thick slab.
  5. Place dough on a lightly greased pan. Cover and let dough rise for about 1 hour, or until dough has doubled in size.
  6. Heat vegetable oil to 350-360°F in a heavy-bottomed gallon pot. Take 2" cutter and cut out doughnuts. Place doughnuts (a few at a time) in hot oil. Cook for 30-45 seconds on one side; then flip to cook the other side for the same amount of time, or until golden brown. Remove doughnuts and pat free of excess oil on paper towels.
  7. For the TABASCO®-Habanero-Mango Filling, in a sauce pot over medium heat, add all ingredients and stir until smooth. Bring the mixture to a boil; then turn off heat. Cool mixture; then add to a food processor and puree until mixture is smooth . Set aside.
  8. Place filling in a pastry bag with filler tube with 1/2" hole. Stick tube 1/4 of the way into the top of the doughnut and squeeze filling until you begin to see the filling come out of the top of the doughnut. Fill all remaining doughnuts.
  9. For the Dried Papaya–TABASCO® Sugar Glaze, in a small sauce pot over medium heat, add the ingredients and stir until smooth. Bring mixture to a boil. Turn heat off and let mixture cool.
  10. To serve, lightly spoon glaze over the top of each doughnut.

Yield: 12 servings