Airy Sweet Doughnuts with Chocolate Glaze
A dessert nobody can resist! A wonderful recipe for perfectly golden doughnuts with a crisp, golden crust that will pleasantly surprise you with how good they taste!
Cooking method
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Step 1:
To make airy sweet doughnuts, gather your ingredients.
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Step 2:
Pour 250 milliliters of warm milk into a measuring cup, then add two teaspoons of dry yeast.
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Step 3:
Add 40 grams of sugar to the cup.
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Step 4:
Add one heaping tablespoon of flour to the cup.
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Step 5:
Mix everything together and set the cup aside for fifteen minutes to activate the yeast.
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Step 6:
Crack one egg into a large bowl.
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Step 7:
Add half a teaspoon of salt to the bowl with the egg.
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Step 8:
Add one teaspoon of vanilla sugar to the bowl.
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Step 9:
Add 40 grams of softened butter to the bowl.
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Step 10:
Mix all the ingredients together well in the bowl.
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Step 11:
Pour the activated yeast from the cup into the bowl with the egg base.
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Step 12:
Mix all the ingredients thoroughly in the bowl.
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Step 13:
Add 10 grams of baking powder to a bowl with 500 grams of flour and mix well.
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Step 14:
Sift the flour into the liquid base in batches.
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Step 15:
Mix all the ingredients together well in the bowl.
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Step 16:
Knead the dough in the bowl by hand and gather it into a ball.
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Step 17:
Dust the counter with a little flour, turn out the dough, and knead it thoroughly for about five minutes.
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Step 18:
Grease the dough with vegetable oil so it doesn't form a crust, then put it in a bowl, cover it with a towel, and set it in a warm place for forty minutes.
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Step 19:
Dust the counter with a little flour, turn out the dough, sprinkle flour over the top, and knead it into a flat round to release the gas.
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Step 20:
Roll the dough out into a thin round about half a centimeter (¼ inch) thick.
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Step 21:
Cut out doughnut rounds with a suitable cutter.
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Step 22:
Cut a hole in the center of each round with a piping tip.
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Step 23:
Cover the doughnut rounds with a towel and let them proof for fifteen to twenty minutes.
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Step 24:
To make the chocolate glaze, break 40 grams of chocolate into pieces, put them in a saucepan, and set it on the stove.
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Step 25:
Add 80 milliliters of milk to the chocolate in the saucepan.
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Step 26:
Stir constantly and melt the chocolate into the milk over medium heat.
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Step 27:
Once the chocolate is smooth and darker, take it off the heat and let it cool.
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Step 28:
Heat a skillet with enough vegetable oil and lay the doughnuts in top-side down, leaving a little space between them.
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Step 29:
Deep-fry the doughnuts until a beautiful golden color on each side.
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Step 30:
Set the fried doughnuts on a paper towel to blot the excess oil.
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Step 31:
Fill a piping bag with the chocolate glaze and drizzle it freely over some of the doughnuts, then dust them with powdered sugar to taste.
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Step 32:
Cook together, cook simple, make the most delicious dishes from everyday ingredients with our recipes at home! Enjoy, everyone!
Doughnuts — nobody can resist them! A truly delicious dessert! Be sure to learn my secret to super-fluffy doughnuts for teatime. Everyone goes wild for them! These are real sweet doughnuts — always soft, almost weightless, perfectly golden, with a crisp golden crust! They look so appetizing you'll want to eat every last one straight out of the fryer. Even after they cool, they keep their super-fluffy texture and melt in your mouth, all thanks to the secret ingredient! A favorite quick dessert! The liquid you dissolve the yeast in should feel pleasantly warm to the touch, no hotter than about 105°F (40°C). Why does this matter? Yeast activates well in a warm environment, dies in a hot one, and simply won't work in a cold one. To avoid unpleasant surprises, test the yeast before mixing it with the other ingredients: pour a little warm milk into a bowl and stir in the yeast. Cover the bowl with a kitchen towel and set it in a warm, draft-free spot for 10–15 minutes. A foamy yeast cap should form on the surface. If it doesn't, fermentation hasn't started (the yeast is expired or spoiled) — use a different batch, or the doughnuts won't rise.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
