Dreaming of donuts covered in chocolate glaze and colorful icing? Invite the whole family to cook together and make them at home!
Ingredients
Yeast Dough
- Sugar – 50 g
- Fresh yeast – 25 g
- Vanilla – 3 g
- Butter – 15 g
- Wheat flour – 250 g
- Milk – 120 ml
- Rapeseed oil – 1 l
- Salt – 1 pinch
- Eggs – 4 pieces
Chocolate Glaze
- Milk chocolate – 100 g
- Butter – 50 g
- Heavy cream (30%) – 40 ml
Colorful Icing
- Powdered sugar – 150 g
- Lemon – 0.5 piece
- Colored sprinkles – 2 tablespoons
- Beet juice – 1 tablespoon
- Water – 3 tablespoons
Preparation
Step 1: Preparing the Starter Sift flour and salt into a bowl, making a well in the center. Split the vanilla bean lengthwise and scrape out the seeds with the blunt side of a knife. Boil the milk with the seeds and the vanilla bean pod, then set it aside to cool to lukewarm. Rub the yeast with a small amount of sugar until smooth. Remove the vanilla pod from the warm milk. Mix the yeast mixture with the milk, then pour it into the flour well, mixing lightly to form a starter. Cover with a cloth and let rise for about 15 minutes.
Step 2: Kneading the Yeast Dough Melt the butter in a saucepan or microwave. Mix the risen starter with the egg yolks and melted butter. Knead the dough until it starts to come off the hands. If it’s too loose, add a bit more flour and knead again. Dust the dough with flour, cover with a cloth, and let it rise. Once risen, knead again, roll out to about 5-7 mm thick, and cut out circles (7-8 cm in diameter) using a cutter or glass. Cut out smaller circles in the center. Let rise briefly.
Step 3: Frying the Donuts Heat the oil in a pot to 160-180°C. Fry the risen donuts on both sides until golden brown. Place the finished donuts on paper towels to drain the excess oil. Set aside to cool.
Step 4: Preparing the Glaze and Icing Boil the cream in a small saucepan. Add the broken chocolate and stir until the chocolate melts. Add the softened butter and mix. Combine the twice-sifted powdered sugar with a few drops of lemon juice and water. Mix until smooth. Divide the icing into parts and add natural or food colorings. Pour the glaze and icing into shallow dishes so that the liquid is no deeper than 5-7 mm. Dip each donut in the glaze or icing and sprinkle the top with colorful sprinkles.
