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We will make the famous Chocolanay of Kawasan Falls in Cebu!
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For the written ingredients, please check description box.
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For our doughnut, we will need All Purpose Flour, White Sugar, Sweetened Coco Powder, Salt,
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Instant dry yeast, Eggs(Large), Evaporated Milk/Fresh Milk, & Melted butter/Margarine.
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For the filling, what we will do is the most simple.
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We will heat the Evaporated milk or you can also use All Purpose Cream.
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When it's hot already let's pour it in the chopped chocolates.
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You can use semi-sweet, sweet, or dark chocolate.
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Let's leave it for 2-3 minutes to heat all the chocolates.
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After 2-3 minutes, let's just mix it well until all the chocolates will melt.
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The is the most easy way to make a Chocolate ganache; our chocolate filling
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because we don't have to cook it for a long time using the Coco powder.
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But if you want that version because you only have Coco powder,
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I will put the link of the recipe in the description box or comments section for that tyoe of chocolate ganache or chocolate filling.
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Then let's just set it aside and let's make the doughnuts.
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In a bowl, let's combine the All Purpose Flour, Coco powder, Salt, White sugar, and Instant dry yeast.
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And yes, you may use bread flour.
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For those are asking, the brand of the Coco powder i'm using is Bensdorp.
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Let's mix it. This recipe is quite a lot because I will give it to many as well.
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But if you want to make less, you can divide the measurements of our ingredients.
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And now let's add the Evaporated milk, Melted butter/Margarine, & Eggs.
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The subtitute of butter/margarine is Canola oil or Corn oil.
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Let's mix it well until it becomes a dough.
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And then let's knead the dough until it becomes smooth and elastic.
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It will take 10-15 minutes to knead.
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Again, our dough is a sticky type and do not get tempted to add more flour.
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Just put a little oil in your hand so that it will not stick too much.
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If you have a mixer, you can use it instead so that you will not have a hard time kneading.
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I'm just kneading in a bowl but it's better if the bowl is bigger.
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But if it's your first time, it's good to do it in a clean counter top or table.
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The bigger the space the more you can stretch it well.
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After a few minutes it will look like this
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so it will not be too hard to handle.
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Let's just continue kneading until our dough becomes elastic.
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Again, if you have a mixer it will be better if you use it so that your muscles will not be sore.
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But if you want an arm exercise, this is the answer.
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For us to know if our dough is okay, try to press it and if it bounces back then our dough is okay.
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Let's put the dough in a light degrees bowl.
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I just used the same bowl, it's just light degrees.
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Let's just spread a little oil on our dough so that it will not get dry while we grow it.
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Let's cover it with damp towel or cloth and let's let it grow for 1 hour and 40 minutes
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or less if the weather is too hot.
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Just place it in a warm area in your house.
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After 1 hour and 40 minutes, the dough will be doubled.
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Let's punch it down to deflate our dough.
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Transfer the dough to a light degrees surface. What i'm using is a big chopping board.
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And because it won't fit, I will divide our dough.
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Let's stretch our dough into a wide square.
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Let's roll it and form it into a log or baton.
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Then let's divide it into 12 equal parts.
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If you want smaller ones, you may do 16 equal parts.
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For bigger ones, you may do 8 or 10 equal parts.
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And if you really want the weight to be equal, you can also weigh it.
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Then let's get one piece and make it into a circle.
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And slightly flatten it. You may not do that but the doughnut will be round like what I did with my Milo Doughnut,
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it's not flat but it's lumpy.
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Let's just place it in a light degrees tray or in a tray with parchment paper.
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This is half of our dough. If you don't like making the dough in circles,
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on this one we'll just flatten the dough and let's cut it using a cookie cutter or doughnut cutter.
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What I'm using is an egg ring. You can also use a glass with big a opening.
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This one is just a little small because my cutter is small and slightly flat.
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So it's up to you if you want to make the circular ones and flatten it or use a cutter like this one.
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This is easier to do though.
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The ones left can be cut again.
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It's here. Let's cover it for the final rise which is for 40 minutes or less
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if the weather is hot.
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Again, let's just place it in the warm area of our house.
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After 40 minutes it has already grown. We can already fry it.
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You can fry the doughnuts once the cooking oil is hot. Just make sure that the cooking oil is not too hot
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because the texture of the donut will not be good.
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Let's fry the doughnuts over low heat for 2-3 minutes.
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And of course do not over crowd.
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Just a reminder, just handle the doughnuts gently for it to not deflate.
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After 2-3 minutes, let's flip it over.
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And let's also cook the other side of the doughnut for 2-3 minutes.
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Once it's cooked, remove it and drain the excess oil.
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Let the doughnuts cool first and let's make its glaze and coating.
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For the Chocolate glaze, let's combine the powdered sugar, coco powder, and evaporated milk.
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And yes, you can just use water.
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Add the milk little by little and mix it well.
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Here's our Chocolate glaze.
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Let's make our chocolate coating.
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Combine the powdered milk(Bear Brand), coco powder, and white sugar.
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Mix it well.
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And when the doughnuts are cold, make a hole in it and wiggle the stick inside so that it will have space for the filling.
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Let's add our chocolate ganache filling.
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I just placed the filling in a pastry bag so that it's easier to apply the filling inside the doughnut.
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Let's apply glaze around the doughnut.
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So that I will no longer have to dip it, I will place the glaze in our plate and we'll glaze the doughnut here.
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And then let's coat it with milk and coco powder mixture.
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So here's our version of the famous Chocolanay of Kawasan Falls in Cebu.
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But before we proceed with the Taste Test, for those who have not subscribed yet, please subscribe to our Youtube channel,
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click the notification bell, and please click 'All' for you to be notified with all our uploads.
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So here, let's taste it!
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Are you excited? Me, super!
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MMmmmm... Sorry.
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This is it. Yum!
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You know, you might feel that it's too sweet because of all the chocolate, right?
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But for me, I thought it would be bitter because our coating has an unsweetened coco powder.
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And our bread itself has coco powder as well and a little amount of sugar so I thought it would be really bitter. But it's not!
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And it's not that sweet, the one where you'll get tired of of the sweetness? It's not!
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It seemed semi-sweet for me. Like that!
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That's why it's really enticing to eat.
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Mmmmm... Oh my God!
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So delicious! Super!
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My verdict in our Chocolanay is two thumbs up really. It's really yummy.
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You know even... Hold on. Even the adults who are not fond of chocolates, they will like this!
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Because you won't get tired of eating it even if it's overloaded with chocolates.
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You won't get tired of eating it. It's so delicious!
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This was trending when it was out in Social Media that this is the famous chocolanay of Kawasan Falls in Cebu, right?
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I researched for it before and the results came up with a different chocolanay. It was a bread.
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It's a big one. A big bread and then they put in somewhat like a big chocolate truffles. Something like that!
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And then it was put into a dough that does not have color, wrapped it with that, flattened it, and baked it.
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But the one in Kawasan Falls, it looks exactly like this.
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I just really don't know how it tastes. The one in Kawasan Falls.
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But this one that we made is really delicious also.
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I hope one day I could go there and experience the falls adventure there and to be able to eat their very own Chocolanay.
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Since we will not be able to go to Kawasan Falls in Cebu yet,
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It's okay because we can still make our own version of their Chocolanay.
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And it's really very delicious as well.
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And you can create your very own version of filling, bread, or whatever filling you want to add to make it more tasty and special.
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So there, I hope you like it because I truly liked it. Promise, it's really delicious.
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And here are the prices of our ingredients.
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And yes, you can use the brands that you like.
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You can make 24 pieces. The cost per yield is ₱12.47.
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You can sell it for ₱18 to ₱20 per piece.
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Again the selling price will depend on the price of the ingredients in your location.
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And before I say goodbye, we have another dose of inspiration.
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Here's the Ube Cheese Pandesal of Miss Alexandria.
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And she has Biko Sapin Sapin.
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These are the Puto of Miss Love.
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She also has Cinammon rolls with the flavor of Pandan.
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Pizza Bread!
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Pocket Pies.
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Mango Graham Float.
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And she also has cakes.
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Here's the Sushi of Miss Edz.
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And these are her cakes.
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Again, I want to say thank you to all who are sending their photos.
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I am really glad everytime I receive the photos you are sending.
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Cause you know I sometimes feel down. I'm also human and there are problems as well.
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But whenever I read your messages and you are sharing your inspiring stories, I feel relieved.
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When I know that Kusina Chef is just a little part of your success, I feel really happy about that.
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That's why always remember that whatever problem comes, there's always light at the end.
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Because we are stronger and firm than the problems that will come.
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Let's not lose hope. It may feel difficult today, but keep in mind that problems will not be there forever.
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That's why let's all fight our problems and be survivors!
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And always take care. As you all know, health is wealth.
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And again, thank you so much for the support you are giving to Kusina Chef.
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For those who have not subscribed yet, please subscribe to our Youtube channel,
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click the notification bell, and please click 'All' for you to be notified with all our uploads.
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