Deep-fried donuts are the only way to go. Maybe its got to do with me knowing only about fried donuts uptil recently, but I will never give up a fried donut for a baked one. But don’t go so soon!!
These aren’t bad or horrendous. These taste good. On their own and they are an amazing alternative if you abhor deep fried stuff. But just cos these are baked,are they going to have a lesser fat content? NO.
These are almost as “fatty” . Did I just lose you there?
We are adding butter, having the same amount of glaze aka chocolate heaven. But why make these? That’s because its perfect for beginners. Its no fuss. Its No fail. Well, back here you are! Plus they taste really delicious. I deep-fried a few of them to see if i could work with this dough for the same. One word. DONT. These donuts are meant to be baked. Not fried. No chemical reactions or anything. But then even you would go for the baked ones. Got what I mean?
Hop along now.
Adapted from here.Ingredients For the donut:
- 180 grams All purpose flour (Around 50 grams more for dusting)
- 1 tbsp Corn flour
- 30 grams milk powder
- 1 tbsp instant/dry yeast
- 50 ml lukewarm milk
- 1 tbsp granulated sugar
- 4 tbsp brown sugar
- 50 grams butter
- 1 tsp vanilla extract/essence
- 1/2 tsp salt
- 50 grams additional butter for brushing
- 6 tbsp powdered sugar/icing sugar
- 1/2 tsp vanilla
- 1-2 tbsp milk (enough to get it to the consistency you want)
- 100 grams chopped dark chocolate
- 1-3 tbsp milk
- 2 tbsp sugar (Optional)
Add in the butter. Mix with a fork until this whole mixture now resembles coarse breadcrumbs. Make a well in the centre and slowly add the milk mixture. Knead until the dough starts to come together and is no longer sticky. In around 5-8 minutes, the dough will have become beautifully elastic. Take a deep bowl, one that can withhold the double size of the dough and oil it well. Put the dough in this and cover with a cling wrap . Leave it to rise for around 2-3 hours or until doubled. You can even leave it overnight.