Chocolate-filled doughnuts

Ingredients

• 2.75 cups flour
• 2 tsp dried baker's yeast (or 10 g fresh yeast)
• 2 eggs
• 1/4 cup milk
• 1/4 cup water
• 1 tsp salt
• 1/4 cup sugar
• 1 ounce softened butter
• Oil for frying
• 8.8 ounces chocolate spread for filling

Materials

• Stand mixer
• Frying pan

Preparation

• Hydrate the yeast in the warm milk.
• In the bowl of the mixer, place the flour, sugar, and salt on the side, and form a well. Add the milk and yeast mixture, water, and the two eggs.
  
• Mix until the mixture is smooth and homogeneous.
• Continue mixing and gradually add the softened butter. Keep mixing until the dough pulls away from the sides. Let it rise at room temperature for 30 minutes.
  
• Degas the dough, meaning apply pressure to let the air out. Refrigerate for 1 hour.
• Degas the dough again and roll it out to about 1 cm thick. The dough should remain supple, so don't apply too much pressure while rolling it out. Cut circles about 7 cm in diameter using a cookie cutter and place them on a baking tray. Let them rise for 1 hour at room temperature.
  
• Place the doughnuts in a pan filled with hot oil, and let them cook for about 4 minutes over medium heat.
• Flip them over and cook for another 4 minutes.
  
• Once the doughnuts have cooled, you can fill them by making a hole with a knife. Use a piping bag or a syringe filled with chocolate spread to fill the doughnut.
• And there you have it, your doughnuts are ready!
  

Observations

Using a deep fryer: If you have one, it will be more convenient. You just need to fry the doughnuts in it for 2 minutes on each side.

The yeast: Mix it well with the milk so that it does not come into direct contact with the salt, which "kills" the yeast's action.

Filling: You can add a gooey center of chocolate spread or even jam :-)

Cookware

Attributes

Questions

Photos of members who cooked this recipe