I swear, I think these are the most delicious donuts I've ever made.
I'll tell you something about me, I do not like donuts fiiled with jam! I never did.
When I was a little girl I always wished for a donut without a lot of jam and I would always eat around the jam. I basically mean, dough and powdered sugar is all I need.
That’s why I always like homemade donuts, which I can control the amount of stuffing and I can decide how much of the stuffing to put inside.
Can not explain why, but that's how I like it.
Like I said my love for donuts is mostly for the dough, so I wanted to make the softest and most airy dough that can be. And it really came out like so.
Small donuts that are super soft and fluffy.
And I did not believe it turned out so well on the first try. I'm not a pastry chef and I did not attend any culinary school. Everything I do and know I learn from the internet, cookbooks and mostly by trying. So I work very intuitively and see what comes out well or not.
So like I said, I made super fluffy and soft donuts. And I decided to make a filling to my liking.
I made a chocolate coffee ganache and whipped it. The simplest thing, made out of whipping cream, dark chocolate, coffee, sugar and a little salt. You can also add mascarpone cheese and make it richer. I wanted it to stay on the lighter side.
Anyone who has been following me and already knows my recipes, knows that I use a lot of pizza flour, even for doughs that are not pizza. I also used pizza flour in this dough, it can be converted into regular flour. But from what I have seen from other pastries I have tried with different flours - there is a slight difference.
Ingredients:
For the dough -
420 grams of pizza flour
8 grams of dry yeast
40 grams of sugar + more sugar to coat the donuts
100 ml of water at room temperature
100 ml of milk
2 eggs
45 grams of soft butter
2 tablespoons canola oil
A quarter teaspoon of salt
A quarter teaspoon of nutmeg zest
1 liter of canola oil or other neutral vegetable oil for frying
For the filling -
250 ml whipping cream
100 grams of dark chocolate
2 teaspoons of coffee powder
2 teaspoons sugar
Pinch of salt
Prep:
In the mixer bowl place the sugar, yeast and water and mix.
After 10 minutes add the rest of the ingredients except the butter and oil and start kneading at low speed.
When the dough starts to form add the canola oil and after a minute or two, add the butter gradually until fully incorporated.
Continue to knead for 8-10 minutes on medium speed.
Take the dough out of the bowl, oil it lightly, make a ball shape out of the dough and return it to the bowl.
Cover the bowl and let the dough rise for two hours at room temperature until it doubles it size.
Meanwhile prepare the ganache. Place all the ingredients in a small pot and heat them over low heat.
Keep the cream from boiling and bubbling.
Mix until all the ingredients are combined.
Turn off the heat and refrigerate.
כWhen the ganache is completely cold, beat it with a hand mixer.
Transfer to a piping bag with a thin donuts filler tube. And place in the refrigerator.
After the dough has risen and doubled its size, transfer it to a lightly oiled work surface and roll it out with a rolling pin.
Cut circles with a cookie cutter, 6.5-7 inches in diameter.
Place in a pan with baking paper and cover with a towel.
Heat oil in a large saucepan to a temperature of 160-170.
Prepare a little bowl with sugar to dip the donuts after frying.
Put a small piece of carrot in the oil and start frying the donuts.
Gently lift each circle, squash it slightly and carefully place it in the oil.
Fry on both sides until golden, remove and place on a baking sheet or absorbent paper.
Dip the donuts in the sugar while it still warm, so that each donut is completely coated in sugar!
Take the piping bag out of the fridge and start filling the donuts from whatever direction you like :)
Enjoy!
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