HOMEMADE CHOCOLATE DOUGHNUTS

Hello!! How are you??

If you haven't cooked any of our recipes yet... Today you're going to do it!!

Because we will explain how to do... HOMEMADE CHOCOLATE DOUGHNUTS!!!

They are so caloric, but it is worth trying to cook these delicious buns. You will love it!!
The steps aren't too difficult, so if you're not an expert in cooking, it doesn't matter.

Okay, let's go! To make the homemade chocolate doughnuts we need:

-3 tablespoons active dry yeast
-1 cup whole milk, heated to 43°C
-2 to 2 1/2 cups bread flour, plus more for the work surfface
-2 tablespoons superfine sugar
-1/2 teaspoon salt
-1 teaspoon vanilla extract
-3 large egg yolks
-4 tablespoons unsalted butter, at room temperature
-Vegetable oil, for frying

For the chocolate glaze
-1 1/2 cups confectioners’ sugar
-4 tablespoons cocoa powder
-2 tablespoons milk or water
-2 teaspoons vanilla extract (optional)

And the steps are:

1. In a medium bowl, dissolve 2 tablespoons of the yeast in 3/4 cup of the warm milk. Stir in 3/4 cup of the flour to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.

2. Combine the remaining warm milk and yeast in the bowl.
Add the flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth.
add 1/2 cup of the remaining flour. Mix on low for about 30 seconds.
Add the butter and mix until it  incorporated, about 30 seconds. Mix and add more flour, about 1/4 cup at a time. Knead the dough between additions until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky.
It will be very soft and moist, but not so sticky that you can’t roll it out. (You may have flour left over.)
Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.

3. Line a baking sheet with a lightly floured dish towel. Roll out the dough on a lightly floured surface to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3-inch-diameter rounds with 1-inch-diameter holes.
You can re-roll the scraps and cut out additional holes.

 4. Place the doughnuts at least 1 inch apart on the baking sheet and cover loosely with plastic wrap. Let rest in a warm spot to proof until they almost double in size, 5 to 20 minutes, peeking every five minutes.

5. Heat a heavy-bottomed pot with at least 2 inches of oil until a182°C.
With a metal spatula, carefully place a couple of doughnut holes or doughnuts in the oil, being careful not to crowd the pot. Fry for 1 to 2 minutes per side, until light golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining doughnuts and holes, keeping the temperature consistent.

Make the glaze:
6. Whichever glaze you’re making, place the sugar (and cocoa powder, if relevant) in a bowl and slowly stir in the milk and vanilla, if using, a little at a time, to make a smooth, pourable glaze.

7. Pour the glaze into a shallow bowl. Dip the doughnuts, let any excess glaze drip off, and then transfer them to a wire rack placed on a baking sheet or over a sheet of parchment paper to rest until glaze sets.

They are so yummy!!!! Enjoy it!!!