Today we make the famous chocolate donuts, a delight for the palate. They are not difficult to prepare: just follow the various steps, and Homer Simpson, the cartoon character who made them famous, will envy us! Let’s dive into this recipe and share them with our closest friends.

Difficulty: Medium
Cost: Economical
Preparation time: 30 Minutes
Portions: 50 Pieces
Cooking methods: Oven
Cuisine: Italian

CHOCOLATE DONUTS

INGREDIENTS for about 50 mini donuts

8 cups flour (Manitoba)
0.7 oz fresh yeast (Or 0.25 oz dry)
2 cups milk
2 eggs
4 oz sugar
4 oz butter
1 packet vanillin
to taste unsweetened cocoa powder
to taste water
to taste chocolate curls (Or flakes)

CHOCOLATE DONUTS

To have leavened goods that remain soft for days, a step should be done before combining all the ingredients. First, we need to prepare a starter: in a bowl, mix the yeast with 1.5 cups of flour from the total and 1 cup of milk from the total. Mix together until a batter forms, cover the bowl with plastic wrap, and let it rise for 1 hour or until bubbles form.
After this time, in the mixer bowl, add the rest of the flour, sugar, vanillin, and the prepared starter.
Knead with the dough hook, add the eggs, and when the dough has come together, add the pieces of softened butter. Finally, add the salt. The dough should be smooth and not sticky, if necessary, add another tablespoon of flour.
Cover the bowl with plastic wrap and let it rise until doubled.
Once the dough has risen, with the help of a rolling pin, roll it out on a work surface to about 0.4 inches thick with a pinch of flour if necessary. Use a round cookie cutter and with a smaller one cut the hole in the center. If you have a donut cutter, that’s ideal 😉.
Place the donuts obtained on a baking tray lined with parchment paper, at a distance of 1.2 – 1.6 inches apart, and let them rise until they double, about an hour and a half.
Bake in the oven at 356°F for about 15-20 minutes in the middle rack of a non-ventilated oven! They should not brown too much but be golden and soft! Remove from the oven and let cool on a rack.
You can enjoy your donuts plain with a dusting of powdered sugar or decorate them with colored glazes or, as in my case, cocoa glaze.
The trick for a dense glaze is to use a lot of sugar and little water! Use powder or gel food colorings and not liquid.
The proportion for glazing 1 donut (up to 2 donuts) is:– 2 heaping tablespoons of powdered sugar 1 teaspoon of water, a small amount of coloring;– 1 heaping tablespoon of cocoa powder, 1 heaping tablespoon of powdered sugar, about 1 scant teaspoon of water. When mixed, they should be dense and when you lift the teaspoon, they should create a ribbon.
Before they harden too much, add the chocolate flakes or colored chocolate curls.