Choco Blanco White Chocolate Glazed Doughnuts

Made by Pastry Chef Claudia Ramirez with Miller Union Restaurant in Atlanta


  • Small Ramekin
  • Mixer with hook attachment
  • 2-3 Medium Bowls
  • Chefs Knife
  • Deep pan 
  • Fryer pot with strainer
  • Bain Marie 
  • Whisk
  • Sauce pan
  • Spatula
  • Pastry Blender 

Cooking Time

3 Hour
Makes 24 Servings



Yeast Doughnuts:

  1. Bloom yeast in warm water and set aside.
  2. Place dry ingredients in a kitchen aid bowl with a hook attachment and mix on low.
  3. Add in warmed up coconut oil.
  4. Add eggs and yeast/water mixture.
  5. Mix on medium speed until dough comes together.
  6. Spray non-stick spray in a medium bowl, place the dough in the bowl, and cover with plastic wrap.
  7. Let proof in cooler for 2 hours.
  8. Once doubled in size, remove from bowl and flour your countertop by dusting flour on the surface.
  9. Once a well-floured surface, roll out dough to 3/8-in thick. Cut out dough 7/8-in ring for mini holes.
  10. Pre-heat the oil in a deep fryer or Dutch oven to 325 degree's F. Gently place the doughnuts into the oil, 3-4 at a time. Cook for 1 minute per side. 
  11. Place in glaze and coat all sides, top with Maldon Salt. 

TCHO 35% Choco Blanco & Pink Peppercorn Glaze:

  1. Melt the TCHO 35% Chocol Blanco oat milk white chocolate over a water bath.
  2. Remove from heat and whisk in remaining ingredients.
  3. Coat doughnuts with the chocolate mixture.

Rhubarb Orange Compote:

  1. In a large saucepan over medium-heat, combine rhubarb, sugar, cornstarch, and salt. Allow the mixture to cook stirring occasionally, until rhubarb releases juices and the mixture comes to a boil. About 8 minutes.
  2. Cook over medium heat until the mixture starts to get thick. About 15 minutes.
  3. Stir in lemon juice, orange juice, fruit zest and vanilla.
  4. Pour into desired container and cool down in cooler for about one hour.
  5. Serve over doughnuts.

Oat Streusel:

  1. In a medium bowl, combine oil, flour, oats, sugar, cinnamon, and salt. Using a pastry blender, combine ingredients until you have pea sized crumbs and there is no dry flour remaining.
  2. Evenly spread out on a half sheet tray and bake at 325 degree's F for about 8-10 minutes or until golden.

Coconut Sorbet:

  1. Place all ingredients in a pot and bring to a summer.
  2. Strain into a container and chill in an ice bath until cooled down.
  3. Add vodka and lime zest.
  4. Place the base in an ice cream machine and follow manufacturer's instructions.