Baked donuts, the healthy but delicious version

Ingredients

Pour les donuts :

• 15 cl de lait tiède
• 10 gr de levure boulangère déshydratée
• 320 gr de farine T45 ou T55
• 1/2 c. à café de sel
• 40 gr de sucre
• 40 gr de beurre doux
• 1 œuf
• 1 c. à café d'arôme vanille

Pour le glaçage :

• 100 gr de chocolat
• Toppings au choix (spéculos, noisettes concassées, petites billes colorées, chocolat râpé, barres chocolatées...)

Materials

• Kneader (optional but preferable)
• Bowl
• Balance
• Oven

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Preparation

• Rehydrate the dry yeast in lukewarm (but not hot) milk. Let sit for 10 minutes at room temperature.
• Pour the flour into the kneader. Add the sugar and salt on one side then cover with flour, forming a small well.
  
• Add the egg, milk/yeast mixture and vanilla flavoring to the well. Knead everything for 5 minutes (Kitchenaid: speed 2).
• Add the soft butter little by little while kneading. When well incorporated, knead for an additional 5 minutes.
  
• The resulting dough should be smooth and non sticky. Form a ball with the dough and let it rise under a cloth for 2 hours at room temperature (it is best to place the bowl in a warm place).
• Degas the dough to expel the air and form 60 gr balls.
  
• Place the dough balls on a baking tray covered with parchment paper, spacing them well apart (you will need to use two trays) and make a hole in the center before forming the donuts. Cover with a cloth and leave to rest for 1 hour to 1 hour 30 minutes at room temperature.
• Bake the donuts for 10 minutes in an oven preheated to 350°F (180°C).
  
• Melt the chocolate and dip the donuts in it. Sprinkle the top with the toppings of your choice and it's ready!