cupcakes on brown wood slab

Pim’s-style orange and chocolate donuts

12 mins read
I told you about it recently, I have a huge passion for “old man” cookies and cakes. Do not act as if you were shocked by this introduction: I say it without malice and with a touch of pleasure because I believe that my soul must combine all the passions of the club of the third age.
In this category, I obviously put my passion for cross stitch, but also and above all my passion for these industrial preparations which have flavors which are no longer really on the rise: pim’s, after eights and dare I add figolu?
It was in view of my adoration of the orange and chocolate mixture that I decided to prepare these donuts, “pim’s” donuts.

What topping for donuts filled with orange?

I have thought about the question quite a bit, think about it. Already, I started from the base of the base; them pim’sit’s a very fine filling of jellied orange, and a little chocolate on top, all placed on a regulatory thickness of very light sponge cake.
I wanted to keep a certain consistency regarding the distribution (great personal hobbyhorse to preserve the play of textures in the mouth), which also makes all the success.
My dough for donuts is ultimately very low in sugar, and even if I thought of the idea of ​​a curd with orange, I found that it would be too different from the original version, but also, that it would unnecessarily complicate the recipe.

Instead, I simply bought a jar of bitter orange jam, and went for chocolate orange donuts with ease.
Regarding the quantity, it’s up to you to judge of course, but since we’re on jam, it’s still quite sweet: I advise you not to garnish them to make them explode as you might consider with an applesauce version, because you risk ending up with your heart at the edge of your lips.

How do I garnish my donuts?

A big question if there is one and which is important when you go to glaze them afterwards like here with chocolate: how to garnish your donuts properly?
I’m not going to lie, I go really hard (although there is a piping bag for that, but I don’t make enough donuts) by making a hole with a knife, which I expanded without overdoing it to create an empty space in the center of the donut. It’s a bit of a hand to take, the idea is to keep the entry hole reasonably small to avoid seeing the trim popping out.
Then, for this recipe, you will need a piping bag because in order to be able to glaze them completely with chocolate afterwards, your donut must not drip everywhere and be cut in half!

Glaze chocolate donuts

Often I indicate “pastry chocolate” in my recipes (and even sometimes, I forget): here you will need a so-called couverture chocolate.
the couverture chocolateit is a chocolate that contains more cocoa butterand which will therefore have a more crunchy and brittle finish in the mouth.
If we remember correctly, a pim’s when you bite into it, it’s a bite!
For these donuts, the idea was also to recreate this crunchiness, to have a brittle and very smooth shell.
For the smooth, it’s a bit complicated because donuts are rarely completely smooth, but the icing remains very brittle!

In general, when you acquire a couverture chocolate, by looking at the back of the package, you will find its “temperature curve” there. It’s a kind of graph that details at what maximum temperature to melt it, then cool it and then warm it up slightly so that it’s perfect when it’s time to use it.
You will say to yourself that it’s very complicated my nonsense, nevertheless it is by meticulously proceeding to the use of chocolate at the right temperature and which has respected this curve that we obtain a chocolate which retains its properties.

I am sure that you have already had the following cases:

  • A chocolate that whitens when cooled and makes ugly waves
  • A chocolate that no longer becomes really hard and brittle
  • Chocolate that melts instantly when touched

Well, all these concerns are in fact only problems related to this “tabulation” of chocolate. We say table because traditionally we put it on the marble worktop to bring it down to temperature before heating it again to use it.
As a bonus to its brittleness, couverture chocolate is also more fluid (with rare exceptions that have been designed for certain very specific uses). In our case it is important, and I still add a little vegetable oil to make it more fluid.

I say this, I think, quite regularly: you never put water in the chocolate to thin it, you’d prefer oil, because the chocolate freezes on contact with water.

I advise you to avoid the supermarket brands which sell it but which remains of rather mediocre quality: there is the Kaoka brand in organic stores which offers it which is of correct quality, but I can only advise you to invest from time to time (chocolate can be kept for many months) in order to have enough to do this kind of thing with really nice chocolate.
And at worst, the chocolate pistoles are also very good in cookies or to make chocolate fondants!

If you really like donuts but not orange donuts, here is the basic recipe for donuts filled with spread (whose dough is a little less soft but easier to make).

Chocolate and orange donuts

Soft donuts, filled with bitter orange jam and covered with dark chocolate that forms a crunchy layer, reminiscent of pim’s biscuits.


  • 15 g fresh yeast baker
  • 40 g margarine
  • 130 ml milk
  • 100 g soy yogurt
  • 50 g Granulated sugar
  • 340 g wheat flour size 45
  • 1/2 vs. coffee salt end
  • 1 vs. coffee vanilla flavor
  • 400 g chocolate cover
  • 370 g jam bitter orange


  • In the bottom of your salad bowl or your bowl, place the crumbled fresh yeast, then the flour on top, and finally the rest of the ingredients (except the chocolate and the jam) having taken care to melt the margarine.
  • Knead either by hand or with your mixer’s hook. This dough is well hydrated, so I advise you to slightly reduce the proportion of water (to a hundred milliliters), because it may be very sticky to handle.In a robot or by hand, knead for about ten minutes, so that the dough is very elastic and to allow the gluten in the dough to develop.

  • Leave to rise for about an hour, covering your bowl or mixer bowl, so that the dough doubles in volume.
  • Then, the best thing is to put it in the fridge, to facilitate the work but also to give it an unparalleled softness. The best is a whole night. If you can’t, the recipe will still work.
  • Roll out the dough to a thickness of about 2 cm, and cut out circles, the simplest being with a cookie cutter (but not everyone has an 8 cm cookie cutter at home).
  • Place on a baking sheet with parchment paper (no, we are not going to bake them in the oven, stay), and let rise for a good half hour, more if necessary: ​​the donuts should take on a little volume, without too much push, which would make their handling complicated afterwards.
  • Heat an oil bath to 180-185°C then immerse your donuts, turning them over when they brown. Hotter, the oil risks deteriorating, and the donuts cook too quickly, not enough, they will soak up oil and be very greasy (even if you like frying, not that much anyway).
  • Once cooked, leave on a paper towel (sorry but so far I haven’t found anything to replace it, tea towels are not as good).
  • Once manipulated in terms of temperature, garnish by creating a small slit that you widen, and garnishing with a piping bag. Whisk the jam and if necessary, blend until smooth. Use a piping bag to garnish, without excess: if the donuts are too full, they risk sinking into the chocolate!
  • Melt the chocolate, respecting the temperature curve generally indicated on the back of your packet. If the chocolate is not runny enough, add a teaspoon of vegetable oil (eg grapeseed or other deodorized oil).
  • Dip your donuts in the chocolate then place on a plate, trying to remove the excess on the bottom so as not to have a foot that is too wide or thick under the donut.
  • You can refrigerate the donuts so that the chocolate hardens more quickly.
  • Take out of the fridge when tasting to appreciate the extreme crunchiness of the chocolate shell! In addition, donuts being fried, they do not keep well but can extend their lifespan by being kept cool where they go rancid less quickly.


Depending on the size of your donuts, you will have 8 to 10 units.