To All the Boys I’ve Loved Before: Mocha Sugar Donut recipe
Peter’s mom’s minivan pulls up at seven forty-five, which is annoying. I could’ve slept a whole hour longer. I run out to the care and hop inside, and before I can say a word, he says, “I’m sorry, I’m sorry. But look what I brought you.” He passes me a donut in a napkin, still warm. “I stopped and got it special, right when they opened at seven thirty. It’s mocha sugar.”
I break off a piece and pop it into my mouth. “Yum!’
He Gives me a sidelong glance as he pulls out of the driveway. “So I did the right thing being late, right?”
TO ALL THE BOYS I’VE LOVED BEFORE, JENNY HAN
To All The Boys I’ve Loved Before, is all I hear out these days! After hearing so much positive feedback, I decided to read the book as well as watch the movie. It’s such a sweet story and I’m so in love with Lana Condor and Noah Centineo! This recipe for mocha donuts is inspired by the book and I don’t believe it was ever mentioned in the movie.
My first thought was that these would be glazed donuts but it was specially mentioned in the book that it was sugar coated. This recipe is a modified version of Thomas Keller’s Bouchon Bakery sugar donuts. It takes some time to make but I promise it’s so worth it!
To All the Boys I’ve Loved Before: Mocha Sugar Donut recipe
To All The Boys I've Loved Before: Mocha Sugar Donuts
Ingredients
- 3 1/2 cups all purpose flour 16oz / 450g
- 3 tbsp cocoa powder
- 1 tbsp espresso powder
- 1 tbsp instant yeast 10g
- 1/4 cup granulated sugar 24g
- 1 tbsp kosher salt
- 3/4 cup whole milk, 75F 7.5oz / 212g
- 2 large whole eggs 4oz / 111g
- 1 1/2 tsp vanilla paste 9g
- 4 tbsp unsalted butter, room temperature 2oz / 57g
- oil, for frying
Sugar Coating
- 1 1/2 cup granulated sugar
- 2 tbsp cocoa powder
- 1 vanilla bean seeds only
Instructions
- In a bowl of a stand mixer, mix together the flour, cocoa powder, espresso powder, and yeast, until well combined. Mix in the sugar and salt. Add the milk, eggs, and vanilla paste. Mix until the ingredients incorporate and continue mixing on low speed for 30 minutes.
- Add the butter a bit at a time. Scrape the sides of the bowl to make sure everything is well incorporated. Turn the dough over onto a lightly floured surface and pat it into a rectangle shape.
- Stretch and gently pull the left side of the dough and fold it over two-thirds of the dough. Do the same for the right side, as if you're folding a letter. Repeat this again for the bottom and top portion of the rectangle. Turn the dough over so that the seam side is down. Place it into a lightly greased bowl. Cover and let it sit at room temperature for one hour.
- Turn the dough back over onto a lightly floured surface. Gently press out any bubbles. Repeat the stretch and folding process. Turn it over so the seam side is down. Cover and refrigerate overnight.
- Roll the dough out into a 11" circle on a lightly floured surface. Transfer to a parchment lined sheet pan and refrigerate for 30 minutes or until the dough is firm enough to cut.
- Cut 8 rounds from the dough with a 3 1/2" cutter. Cut 1 1/2" circles in the center. Place all cut dough onto a parchment lined sheet pan. Cover and let it proof for 1 - 1 1/2 hours until doubled in size.
- Heat 3" of oil in a cast iron pot, or any heavy pot, to 350F. Set a cooling rack over a sheet pan. In a large bowl, combine the sugar, vanilla, and cocoa powder. Mix to combine and set aside.
- Once the oil is hot, gently place the 3-4 doughnuts in the oil. Fry on one side for 30 seconds and flip it to cook for another 45 seconds. Flip it again and fry for another 45 seconds. Transfer the dough to the cooling rack. Toss the donuts in the sugar mixture and continue frying the rest.
