100 Donuts with 1 Dough: Two Irresistible Versions
Homemade donuts are one of my favorite sweets, capable of winning over both adults and children. Perfect for breakfast, a tasty snack, or a light dessert, I love making them for their simplicity and versatility. With a single dough, I can create two delicious versions: the classic golden donuts and the original bicolor cocoa donuts. The combination of fresh eggs, sweet cream, and a dusting of cocoa makes these donuts soft and fragrant, ready to melt in your mouth and provide a unique taste experience. By following my tips, we’ll achieve a perfect result, worthy of the best pastry shops. Let’s prepare the mold and turn on the oven: it’s time to create these delicious treats together!
Here is the mold I used CLICK HERE FOR THE DONUT MOLD
SIMILAR RECIPES:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 100People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/3 cup potato starch
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon baking powder (baking powder for cakes)
- 3/4 cup heavy cream (unwhipped at room temperature)
- 3 eggs
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup granulated sugar
- to taste ground cinnamon
Tools
- 1 Electric whisk
- 1 Mold donut mold
Steps
Get ready to fill your kitchen with the irresistible aroma of freshly baked sweets.
Preparing the mold: Line the donut mold with a baking spray, spreading it evenly.
Sift the dry ingredients: Sift the flour and baking powder together, then set aside.
In a bowl, place 3 eggs with a pinch of salt, vanilla extract, and granulated sugar.
With the electric whisk, beat at maximum speed for about 10 minutes, until you obtain a frothy mixture.
Add the room temperature heavy cream and mix well.
Finally, incorporate the previously sifted flour and baking powder. Mix until you obtain a smooth, lump-free batter.Pour part of the batter into a piping bag and fill the donut mold, distributing one or two layers of batter.
Bake in a preheated oven at 350°F for about 10 minutes or until a toothpick inserted comes out dry.When the donuts are ready, wait 10 minutes until they start to release, then prepare a tray with sugar and cinnamon, dip them in, and serve.
Divide the remaining batter into two bowls.
In one of the bowls, add 1 tablespoon of cocoa powder and mix well until you obtain a smooth, lump-free mixture.
Wash and dry the donut mold, then line again with the baking spray.
Finally, pour the two batters into two piping bags and then simultaneously pour the two batters into the mold, ensuring that the sides of the two batters meet to create the bicolor donuts.
And bake again in a preheated oven at 350°F for about 10 minutes, until a toothpick inserted comes out dry.
To have about 100, we will need to do at least 5 batches, washing the mold cold each time, oiling with the spray and repeating the process.
Finally, store our donuts in an airtight container for at least 5 days and serve for breakfast and snack.
100 Donuts with 1 Dough: Two Irresistible Versions for breakfast and a tasty snack or a light dessert, simple and versatile
