Hi and welcome to my kitchen
Today I will be making doughnuts
3/4 cup lukewarm milk
2 tablespoons and 2 teaspoons (melted) unsalted butter
2 tablespoons warm water (105 to 115 degrees)
1 egg
2 1/2 teaspoon active dry yeast
1/4 cup white sugar
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour
Pinch of cinnamon
Pinch of nutmeg
Vegetable oil for frying
Ingredients for the chocolate glaze
2 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter
2 tablespoons whole milk, warmed
1 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1 1/2 teaspoons corn syrup
Sprinkle the yeast over the warm water+1/2 tsp sugar, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, butter, the flour, cinnamon and nutmeg.
Mix for a few minutes at low speed, or stirring with a wooden spoon until the dough no longer sticks to the bowl.
Knead for about 5 minutes, or until smooth and elastic.
Place the dough into a greased bowl, and cover.
Set in a warm place to rise until double.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
Cut with a floured doughnut cutter.
Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Heat oil in a deep-fryer 350-360 degrees F.
Slide doughnuts into the hot oil using a slotted spoon.
Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack.
Keep a cookie sheet or tray under racks for easier clean up.
Directions for the glaze:
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted.
Decrease the heat to low, add the chocolate, and whisk until melted.
Turn off heat, add the powdered sugar, and whisk until smooth and dip the doughnuts immediately.
Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.
You can use a mixture of 2 tbsp sugar and 1 tsp cinnamon to cover doughnuts.
Sahteen -Bon Appetite
Sahteen -Bon Appetite
