Milk Chocolate Donuts
A recipe for Milk Chocolate Donuts from the cookbook, Donuts: Make Your Own at Home! These yeast-based doughnuts are topped with a sweet milk chocolate glaze and white chocolate drizzle.
Servings 8 -10 Donuts
Ingredients
Donut Dough:
- 9 grams (1/4 ounce) instant yeast
- 165 milliliters (5 1/2 fluid ounces) warm milk 105-115˚F, 40-46˚C
- 50 grams (1 3/4 ounces) white sugar
- 1 egg
- 35 grams (1 1/4 ounces) softened butter diced
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 370 grams (2 1/2 cups) strong bread flour
- 1 liter (4 cups) frying oil
Icing:
- 250 grams (9 ounces) milk chocolate
- 2 tablespoons vegetable oil divided
- 100 grams (3 1/2 ounces) white chocolate
Instructions
Prepare the Dough and Fry the Donuts:
- In a small bowl, combine the yeast with the warm milk. Whisk, then let rest for 10 minutes, or until foamy on top.
- In the bowl of a stand mixer, combine the yeasty milk mixture, sugar, egg, softened butter, vanilla, salt and lastly, flour.
- Using the dough hook, mix on medium speed for about 7 minutes. The dough should be soft and homogeneous.
- Remove the dough from the stand mixer and work it by hand on a lightly floured work surface for 1 minute.
- Form the dough into a neat ball and place in a large, clean bowl. Cover and leave to rise in a warm place for 1 1/2 hours.
- Once the dough has risen, punch it down to release the air, then use a rolling pin to roll it out on a lightly floured work surface.
- Cut out circles using a 10 centimeter (4 inch) diameter cookie cutter, then use a 1.5 centimeter (1/2 inch) cookie cutter to cut out a second circle in the centre of each.
- Place each donut on a small square of baking paper and lay them on a tray. Cover and leave to rise for 1 1/2 hours.
- Heat the frying oil in a deep-fryer, large frying pan or wok until it reaches 190˚C (375˚F).
- With the square of baking paper still attached, place each donut, paper side down, into the oil. Lifting the donuts by holding the square of baking paper will help them keep their shape.
- Let them cook for 1 minute then remove the paper and turn them over gradually with tongs, until they are golden brown. Remove and place on paper towel to absorb the excess oil. Make sure to keep the oil at 190˚C (375˚F) throughout the frying process.
Prepare the Icing:
- Gently melt the milk chocolate in a heatproof bowl set over a saucepan of simmering water, stirring with a whisk until smooth. (Make sure the bowl doesn't touch the water.)
- Add 1 1/2 tablespoons of vegetable oil, mixing well to combine.
- In a separate bowl, melt the white chocolate in the same way. Add the remaining vegetable oil and mix well.
Ice the Donuts:
- Dip each donut into the bowl of melted milk chocolate, gently rotating the donut to glaze it evenly.
- Place on a wire rack, icing side up, so the chocolate flows down over the sides.
Decorate the Donuts:
- Pour the white chocolate mixture into a small piping bag fitted with a narrow nozzle.
- Pipe pretty drizzles of white chocolate over the chocolate icing.
- Enjoy the donuts once the icing has set.