Donuts - the classic American donuts made from soft yeast dough, deep-fried and coated in chocolate glaze with sprinkles. This batch makes 9 big donuts. Make them at least once - recommended, buon appetito!
Donuts - American Fried Doughnuts
Classic American donuts made from yeast dough, deep-fried and coated in chocolate glaze.
Ingredients
Method
- In the bowl of a stand mixer fitted with a dough hook, add the warm milk, warm melted butter, salt and vanilla. Add the sugar and yeast, crack in the egg, and sift in the flour.
- Knead the dough, shape into a ball, and let rise in a warm spot for 1.5-2 hours until well doubled.
- Turn the dough out onto an oiled surface and roll into a 1 cm thick sheet. Cut out donut shapes with a cutter and a shot glass for the holes.
- Transfer the shaped donuts to a parchment-lined tray and let them proof.
- Pour vegetable oil into a small heavy-bottomed saucepan to a depth of no more than 1.5 cm, heat it, and fry the donuts one at a time on both sides. Place on paper towels and let cool completely.
- Split the chocolate into 70% and 30% portions. Melt the larger portion over a bain-marie or in short bursts in the microwave, stirring every 5-7 seconds, then stir in the remaining 30% until smooth.
- Dip the donuts in the glaze, sprinkle with sprinkles right away, and let the glaze set.
Tips
- The oil in the saucepan shouldn't be deeper than 1.5 cm - that way each donut gets a pale ring around the middle.
- Fry them one at a time so they don't overcook and stay evenly shaped.
- Place the finished donuts on paper towels and let them cool completely before glazing.
- Stirring the remaining 30% of chocolate into the melted mixture helps the glaze set and stay glossy.
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