September 06, 2014

Chocolate Glazed Sprinkle Doughnuts


I made you doughnuts. Four words any human being wants, and loves to hear. Expect this response, 'you made me doughnuts?!?!?!?!', with a huge look of appreciation and shock on the doughnut receivers face. 

Doughnut maker/giver: 100 points. 

What else is one supposed to do with 12 doughnuts? I don't live at home anymore where there was always 6-8 mouths to feed. And if you can't enjoy food with others, why bother?!


I gave most of my doughnuts away. Why? Because 12 doughnuts for myself and my BFF roomie ain't a good ratio. A delicious ratio, yes. But a good one? No. 

I pawned them off on my co-workers. Co-workers LOVE free food...There must be something written somewhere that proves this. Ever thought about it? Co-workers love when you bring them food. Fact. 


These doughnuts are not for the faint of heart. These doughnuts are not for someone on a diet. These doughnuts are not for any individual who wants to share food. GET YOUR OWN STINKING DOUGHNUT. 

These doughnuts are for you and defo the best thing you'll eat today. 

Today absolutely feels like a doughnut day. 


They're thick, fluffy, chewy, and if you couldn't see from the photo, they're chocolate  glazed and covered with a frenzy of sprinkles.

(Sometimes I lose control when it comes to sprinkles-I love 'em. )

They are also square and doughnut hole-less. I don't have a rolling pin in my new apartment or cookie cutters. I rolled the dough with a bottle. My culinary arts college degree is laughing at me!

Enjoy,

Holly, x


Place the flour, sugar, salt, yeast, softened butter and eggs in a medium sized bowl. 

Mix the ingredients to blend the butter and break up the eggs. 


Heat the milk until just warm. Make a well in the centre of the flour mixture and pour in the milk and half of the water. 


Stir until the dough comes together, adding more water if necessary. 


Turn out onto a lightly floured work surface and knead the dough for a solid 10-12 minutes. 


Resist the urge to add more flour, but if the dough is sticking to the work surface, add as little as possible. 


After 12 minutes the dough should be smooth and elastic. 


Place the dough in floured bowl and cover with a damp tea towel. 


Allow the dough to rise for an hour in a warm place until doubled in size. 


After an hour the dough should look like this. 


Now PUNCH it. 


Turn it out onto a lightly floured work surface and knead it very briefly. 


Roll it into a rough 15 x 12 inch rectangle. 


Cut into 12 squares and transfer them to a floured baking tray. 


Cover with a damp baking towel and allow to rise for an hour in a warm place.  


To make the glaze: melt the butter and chocolate together. 


Sieve over the icing sugar and stir in along with vanilla extract. Add milk to make a smooth glaze. 


To fry the doughnuts heat 3 inches of oil in a pot to 175-180C. 

Fry the doughnuts in batches of 3-4 for 30-60 seconds a side. 

Remove from the oil with a slotted spoon and drain on lots of kitchen paper. 

Allow to cool before glazing. 

There are step by step pictures of the doughnut frying process here. I made Maple Bacon Doughnuts a while back! 



Recipe, makes 12. 

500g Strong Flour
1 x 7g Packet Fast Action Yeast
10g Salt
50g Caster Sugar
2 Larger Eggs
40g Unsalted Butter, softened
130ml Water
150ml Warm Milk
1 Litre Vegetable Oil, approx

Chocolate Glaze

75g Dark Chocolate
100g Unsalted butter
150g Icing Sugar
1 Teaspoon Vanilla extract
4-6 Tablespoons Milk

Sieve the flour into a bowl and stir in the fast action yeast, sugar and salt. 
Crack in the eggs and plonk in the softened butter. 
Mix roughly with your hand to break up the eggs and incorporate the butter a little. 
Heat the milk until just warm. 
Make a well in the centre of the flour mixture and slowly incorporate the warm milk along with 1/2 of the water. 
Mix until the dough just comes together, adding a little more water if needed. 
Tip the mixture out onto a slightly floured work surface and knead for 10-12 minutes until a smooth, elastic dough is formed. 
Place in a clean floured bowl, cover with a damp tea towel and allow to rise, at room temperature for an hour or until doubled in size. 
After an hour, punch the dough, turn out into a lightly floured work surface and knead lightly. 
Roll the dough into a rough 15 x 12 rectangular shape and it into 12 squares. 
Move the squares to a floured baking tray. 
Cover with a damp tea towel and allow to rise for an hour in a warm place or until doubled in size. 
Pour 3 inches of vegetable oil into a pot.
Heat the oil to 175-180C.
Carefully lower the doughnuts, in batches of 3-4, into the hot oil and fry for 30-60 seconds per side until puffed and golden. 
Remove from the hot oil with a slotted spoon and drain on lots of kitchen paper.
Allow the oil to heat to 175-180C before frying the next batch.
Allow to cool before glazing.

To make the glaze: 
Melt the butter and chocolate together. 
Sieve over the icing sugar and stir in along with vanilla extract. Add milk to make a smooth glaze. 

To glaze the doughnuts: 
Dip the doughnuts into the chocolate glaze and immediately top with sprinkles. 
Allow to set for 20 minutes before eating...(if you can!)

6 comments:

  1. Holly you are DANGEROUS!

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  2. Holly you are dangerous. They look delicious but dangerous.

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  3. I think you have invented something there. The holeful doughnut? the wholeful doughnut?the dughnut?
    (without the 0) the fullnut? ...seriously this could go on forever. Happy blogging Holly and eh where is the nut in doughnut?

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  4. I would never turn down a freshly made doughnut. I agree though, having a whole batch at your disposal is downright dangerous. I'd gladly take a couple of these off your hands!

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    Replies
    1. so hopeful Amanda! you can have some anytime :)

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