Dark, handsome, limited edition… the Black Tie KitchenAid Artisan Mixer has it all – including a whole host of fresh inspiration for delectable new recipes inspired by the dark side.
Featuring KitchenAid’s iconic Stand Mixer in a new limited edition monochrome palette, the KitchenAid Black Tie Stand Mixer blends effortless style with incredible functionality. As well as the body of the mixer, each attachment – including the bowl – has been created with an exclusive black satin finish. With only 200 available in the UK (and only 1000 ever made!), these beautiful machines are causing quite a stir in the baking world. Find out more about this exclusive model here.
Black Charcoal Doughnut Recipe
KitchenAid challenged food blogger (and winner of the Great British Bake Off series 1!) Edd Kimber to create his very own Black Tie inspired recipe. He's given the classic doughnut a delicious Black Tie makeover, adding charcoal powder to the dough to turn them a striking shade of inky black.
For the doughnuts
- 500g strong white bread flour
- 50g light brown sugar
- 1 tsp fine salt
- 7g dried fast action yeast
- 25g black charcoal powder
- 4 large eggs
- 150ml whole milk
- 250g unsalted butter, diced and at room temperature
For the dark chocolate custard
- 500ml whole milk
- 2 large eggs
- 4 large egg yolks
- 200g caster sugar
- 30g cocoa powder
- 30g cornflour
- 75g dark chocolate, roughly chopped
To make the chocolate custard, place the milk into a large saucepan on a medium heat until it comes to a boil. Meanwhile, whisk together the eggs, egg yolks, light brown sugar, cocoa and cornflour until smooth. Pour over the hot milk and whisk to combine. Scrape back into the pan and cook, whisking constantly until the custard has thickened. Transfer to a bowl and mix in the chocolate until melted and combined. Cover & refrigerate until needed.
To make the doughnut dough, place the flour, light brown sugar, salt, yeast and charcoal powder into the bowl of a Kitchenaid Stand Mixer fitted with the dough hook, and mix on low to combine. Pour in the milk and the eggs and continue to mix to form a shaggy dough. Knead on low/medium speed for about 10-15 minutes or until the dough is elastic and pulling away from the sides of the bowl. Add the butter gradually, and then continue to knead for another 10-15 minutes.
Place the dough into a lightly greased bowl and cover with clingfilm, then allow to rise until doubled in size. This should take about an hour at room temperature. Once risen, divide the dough into 16 equal pieces and form into rounds. Set each one onto a square of parchment paper and flatten slightly with the palm of your hand. Lightly cover with cling film, and allow to rise again until doubled in size. To check if they are ready to fry, press one with your finger – it should spring back slowly. If it springs back quickly, leave it to rise a little longer.
Fill a large saucepan about 1/2 full with a neutral oil and place over a medium heat until it reaches 180 degrees c. Reduce the heat, and fry 2-3 doughnuts at a time for around 5 minutes, flipping half way through cooking. Once cooked, set the doughnuts onto a plate lined with kitchen roll to drain any excess oil. Whilst still a little warm, toss in caster sugar, then set aside and allow to cool fully.
To finish, use a small knife to cut a slit in the side of each doughnut. Place the custard into a piping bag and fill generously. These doughnuts are best served on the day they are made.