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The donuts, it's even better with a chocolate icing ... it's not your gourmands who will say the opposite, especially after tasting this recipe.
- 220 g of flour
- 1 packet of baker's yeast
- 40 g of sugar
- 1 egg
- 40 g of soft butter
- 10 cl lukewarm milk
- 150 g of dark chocolate
- Sugar decorations
In the bowl of the robot, add the flour, the yeast, the sugar.
Start mixing with the dough hook, stir in the egg then the milk gradually.
Once everything is well mixed, add the butter.
Knead well to have a nice ball of non-sticky dough.
Cover the bowl and let stand for one hour at room temperature.
Spread the ball of dough with a roll on the floured worktop. It should be about 1.5 cm thick.
Using the 7.5 cm cookie cutter cut rounds of dough, then with the 3.5 cm cut a hole in the middle of the donut. Arrange each one in a footprint.
Repeat the process until the dough is used up.
Cover and allow to swell for about an hour at room temperature.
Preheat the oven to 180 ° C. Bake for 10 to 15 minutes.
Let them cool on a rack.
For non-followers of chocolate, I simply sprinkled them with icing sugar.
Melt the chocolate in a bain-marie and dip in the donuts, sprinkle with sugar decorations and let the chocolate freeze.