Homemade Donuts using a Arthur Martin
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Donuts, those delightful rings of fried dough, are the quintessential treat that can turn any frown upside down! Originating from the Dutch settlers who brought 'olykoeks' (oily cakes) to America, these sweet, fluffy circles have evolved into a beloved staple in coffee shops and bakeries worldwide. Picture this: a warm donut, freshly glazed, with a drizzle of rich dark chocolate cascading down its side, making it impossible to resist. It's a guilty pleasure that has been embraced by the masses, and who can blame them? With a history that boasts of carnival celebrations and morning pick-me-ups, these sugary wonders are a symbol of joy, indulgence, and, let’s face it, a little bit of happiness in every bite!
Ingredients
- 240 g Milk
- 15 g Fresh baker's yeast
- 50 g Granulated sugar
- 1 Pinch(es) Salt
- 2 Eggs
- 40 g Butter
- 500 g Flour t55
- 500 g Sunflower oil
- 150 g Icing sugar
- 30 g Water
- 100 g Dark chocolate
- 10 g Chocolate vermicelli
- 10 g White chocolate chip
Steps
Dough
- Add 240 g of milk, 15 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 50 g of granulated sugar, 1 pinch(es) of salt, 2 eggs, 40 g of butter, 500 g of flour t55 in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Or until doubled in size.
Frying and Shaping
- Punch down the dough gently.
- On a lightly floured surface, roll the dough to about 1 cm thickness.
- Use a donut cutter or two different-sized round cutters to cut out donut shapes.
- Place the donuts on a baking sheet lined with baking paper.
- Setaside the dough on a baking tray during 30min.
- Add 500 g of sunflower oil in a frypan.
- Cook in the oven at 180°C.
- Carefully place the donuts in the hot oil, a few at a time.
- Fry the oven at 180°C during 2min and each side.
- Transfer the content of the frypan on a strainer.
Glazing
- Add 150 g of icing sugar, 30 g of water in the mixing bowl.
- Mix until smooth.
- Add 100 g of dark chocolate in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Dip the cooled donuts into the glazes.
- Sprinkle 10 g of chocolate vermicelli, 10 g of white chocolate chip on the dough.
- Let the glazes set before serving.
- Serve Immediately.
