Wednesday, May 31, 2017

Chocolate & Vanilla Glazed Homemade Donuts

I think I am always bringing up the same thing over and over again, in my defense, it is nothing but the honest truth: We miss junk food!

Donuts are something so commonplace, they are always there, you don't even wonder "What would life be if there were no donuts left in the world?" Until it happens and you crave for them desperately and there is not a single one to be found.
Finding myself in the middle of this donut conundrum, I set my mind to produce a  good recipe for donuts but, after failing miserably many times, my poor dear husband -who is my guinea pig for all this tests and trials- asked me to stop trying, so I did, - at least for a while- but I had to jump back on that horse and I finally nailed it.
I am telling you what is the key element right now... I mean the "Secret" to it... ready? Is the Oil Temperature, if you find a way to keep the temperature of the oil as steady as possible, then you will get them right. So, without any more delay, after years of trial and error, here is my perfected recipe for the best homemade donuts. 

Chocolate & Vanilla Glazed Homemade Donuts 

For the dough:
  • 3/4 cup of warm milk + 2 tbsp of water
  • 1 Egg
  • 1/4 cup of butter
  • 1/3 cup of white sugar
  • 1 tsp salt
  • 3 cups of flour + Flour to dust the surface of the table.
  • 1 tablespoon of dry yeast
For Frying the donuts:
  • 2 Cups of canola or sunflower oil or as much as needed depending on the size of the pot you are using to fry them. The donuts should float and not touch the bottom of the pot.
Chocolate Glaze:
  • 200 grs. of semisweet chocolate cut in small chunks to melt
  • 1/4 cup of butter
  • 1 tbsp of Corn Syrup

For the Vanilla Glaze:
  • 2 cups of powder sugar
  • 1/3 cup of melted butter
  • 1 tsp. of Vanilla
  • 1/3 cup of hot water
  1. In a large bowl mix egg, warm milk, sugar, butter and yeast. Let it rest for 5 minutes until it gets foamy.
  2. Add to the bowl the flour and salt and mix with your hand until it forms a dough. (if it is too sticky add  an extra 1/4 cup of flour).
  3. Turn the dough onto a floured surface and knead for about 5 minutes by hand or until it looks smooth and it doesn't break or separate anymore. (If it is still sticky add another 1/4 cup of flour)
  4.  Use butter to grease a large bowl and sit the dough in it. Cover it with a damp cloth or cling film and let it rest in a warm place for 90 minutes. I am using here the pictures of my Burger Buns but it is the same procedure.
  5. Gently, dump the dough on the table and make it flat using a rolling pin until it is 3/4 of an inch thick. 
  6. Cut the circles with a donut cutter and place them on a floured surface at least 1 inch apart  from each other and let them rise until they double their size (About 1 hour)  Don't cover them with a cloth or towel. Note: If the dough starts to get elastic on you and springs back, just let it rest for 15 minutes and it will be good to roll again.
  7. Heat up the oil to 190°C / 375F° and do the best you can to keep it at that temperature. I can't stress this enough,  the oil temperature is the secret; (too high and it will burn your donuts on the outside and leave them raw on the inside; too low and they will soak all the oil ending with a greasy taste). I now use a deep fryer machine, but it also worked well when I controlled the temperature with a thermometer in a normal pot.
  8. Fry one by one for 30 seconds on each side or until they are golden. It is important that you do it one by one to keep the temperature steady. To flip them over you can use bamboo skewers or two forks, or whatever makes you feel comfortable doing it. I for example use the handle of my wooden spoon and a fork. This is really hot oil here, you don't want to be juggling instruments around it, so use what you can handle without running the risk of burning yourself.
  9. Let them cool down on towel paper so it soaks the extra oil.
  10. Dip them in the glace of your choice.
For the Chocolate Glace:
  • Melt the chocolate and the butter in the microwave for 30 seconds.
  • Stir until the chocolate is all disolved. If it is still lumpy, microwave it for 10 more seconds.
  • Add the corn syrup and mix well. Now you can dip your donuts.
Note: The right consistency is NOT runny. It has to be a little thick. If the chocolate comes out of the microwave too hot, let it cool down a bit until it is just a nudge warmer than room temperature.

For the Vanilla Glace:
  • Mix melted butter, vanilla and sugar until it is smooth. (it would probably be too thick but it is fine)
  • Add the hot water a tablespoon at a time mixing well after each one until you get the right consistency. Once you get it, dip the donuts in it.
I hope you find this recipe useful and if you have any comments, or questions just leave me a note below and I will answer back as soon as possible.

See you soon...

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