Saturday, June 26, 2010

Home-Made Donuts with Chocolate Glaze

These are OMG delicious! Make these when friends are over, or else you'll eat them all and get a tummyache.

2 1/4 tsp active dry yeast
2 Tbsp warm water
3/4 cup warm milk)
2-1/2 Tbsp softened butter
1 egg
1/3 C granulated sugar
1 tsp salt
2-3/4 C all-purpose flour
3 C vegetable or canola oil, or enough for deep-frying

In the bowl of a stand mixer (fitted with a dough hook), combine all of the dry ingredients, except the yeast. In a large glass measuring or small bowl, dissolve the yeast in the warm water. Add the milk and egg and stir to combine. Pour this liquid mixture into the flour, add the butter, and turn on the mixer to medium-low. When the dough is well-combined and kneaded smooth, check it for consistency: it should feel like a very soft bread dough, but not too sticky to handle. Knead in more flour if required, in small increments.
Remove the bowl from the mixer and clean off the dough hook, returning extra dough to the bowl. Cover the bowl and leave it in a warm place for about an hour, or until the dough has doubled in size. Not sure? Poke the dough with your finger. If the dent remains, instead of springing back, it's ready.
Dump the dough out onto a HEAVILY floured surface, and roll or pat it out to about 1/2 inch thick. Heavily flour your hands and/or rolling pin. Use a cookie or biscuit cutter about 2 1/2 inches in diameter to cut out your donuts, and a bottle cap about 1 1/4 inches to cut out the holes. Save the holes and other scraps- they'll be just as tasty!
Spread your your cut donuts several inches apart on a cookie sheet and let them rise again in a warm place, about 30-40 min, until puffed up to twice their size. .
Near the end of the rising time, heat your frying oil to about 350 degrees- this is easiest if you have an electric deep-fryer or skillet with a thermostat. Otherwise, use a steep-sided frying pan over medium heat and watch it carefully. Drop a scrap piece of dough in to test: it should instantly bubble rapidly, but not burn.
Fry each doughnut, donut hole, and scrap for about 30 seconds per side, or until light golden brown -- the color is key. Put only a few in the oil at once, and flip carefully with long tongs or a heat-proof flat slotted spoon.
Cool 5 minutes on paper towels.

3 tablespoons softened butter
1 cups powdered sugar
1/4 teaspoon vanilla extract
1/6 cup hot water
1/2 cup semisweet chocolate chips

Combine the butter with the powdered sugar and blend with an electric mixer.
Add the vanilla and hot water, and mix until smooth.
Melt the chocolate chips in a microwave-safe bowl in the microwave for 15-20 seconds. Stir, then microwave another 15 seconds and stir again until completely melted.
Add the chocolate to the plain glaze mixture. Blend until smooth.
When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

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