Chocolate donuts - 67 recipes: donuts

Cocoa and milk glazed lids

A recipe with cocoa powder and milk is not expensive, but delicious. You can also choose full-fat milk, preferably fresh, from your own cow. Preferably premium quality cocoa.

For the confectionery coating we will prepare the following products:

cocoa bean powder – 10 g;
granulated sugar – 20 g;
fat milk – 50 ml;
peasant oil - 50 g.

We will describe the manufacturing process step by step and add photos.

Pour milk and sugar into a small saucepan and stir.
Place the dishes on medium heat. Boil, stirring, until the granulated sugar is completely dissolved.
Throw cubes of soft butter into the milk syrup. Bring to a boil.
When the mixture begins to bubble, add the sifted cocoa powder.
Cook for another 30-60 seconds. Remove the saucepan from the heat.

Apply a glazed layer to the donuts: with a special brush, spatula, dessert spoon. Edible sweet “beads” also look beautiful. The white powdered sugar topping also looks gorgeous on the dark brown lid.

Manipulating with Chinese chopsticks, sometimes we dip the products into warm molasses and place them on a flat tray. Until the sweet crust hardens, decorate with curly powder.

Donut fudge recipe

To prepare a delicious glaze you need to take the following ingredients:

granulated sugar - 4 tbsp. l.;
milk - 6 tbsp. l.;
cocoa (in powder form) - 4 tbsp. l.;
butter or ghee - 40 g.

Pour cocoa into a deep container, add sugar, milk and butter. Mix all ingredients using a whisk. Place the container on the stove over medium heat. Cook until the sugar is completely dissolved. It is important to stir constantly so that the mass is homogeneous.

Cover the donuts with chocolate glaze and let cool completely. If time is short, the products can be placed in the refrigerator.

The photo shows donuts with chocolate according to the recipe discussed above. Enjoy dessert with tea or coffee.

Glaze for donuts - general principles of preparation

Glaze is a coating that after a certain time must harden or at least harden so that it does not stain your fingers. Some types need 15 minutes, other types need to stand for several hours.

It is important that in the initial state the mass is liquid, reminiscent of cream, only in this case it will lie in an even layer and cover the donut without streaks or streaks. According to the rules, one part is decorated, that is, the top

Common glaze products:

· white and dark chocolate;

· egg whites;

· powdered sugar;

· caramel.

These products can be supplemented with butter or sour cream, various fruit and berry masses, dyes, and flavoring additives. After all, donuts are often coated with several types of glaze at once. First, a base layer is applied, and stripes or droplets of fondant of a different color are drawn on it. In simplified versions, they simply use colored candies or dragees.

Adviсe

Chocolate donuts are best eaten the day they are baked; however, leftover donuts can be stored for 1-2 days in the refrigerator and 1-2 months in the freezer.

To prevent the donuts from sticking to the pan while baking, grease the baking pan thoroughly. You can use butter or any other.

If you put the dough in a baking dish using a pastry bag, it will turn out more beautiful. But you can do without it, just spoon it into a donut baking pan.

Once the chocolate glazed donuts are out of the oven, let them rest in the pan for 4-5 minutes. Then they won't stick.

Recipe 4: Donuts - donuts in American traditions

Donuts, or donuts in our language... It's incomparable, it's very tasty - you can't stop... Fluffy, tender, aromatic... Words are powerless here - you just have to try it...

Butter (melted) - 35 g
Chicken egg - 1 pc.
Vanilla sugar - 1 pack.
Salt (0.5 tsp)
Sugar - 65 g
Milk (warm) – 150 ml
Water (warm) – 25 ml
Vegetable oil (for deep frying)
Yeast (dry, 7 g each) - 2 packs.
Wheat flour / Flour – 420 g

Products needed for baking donuts! Don’t be surprised, this is not a mistake - you only need 2 packs of yeast.

In the first step you need to mix 2 tsp. sugar, 2 packs of yeast and 25 ml of warm water. Stir, or rather grind, and leave for 5 minutes.

In a container suitable for kneading, combine the sifted flour, salt, remaining sugar and vanilla sugar.

Whisk warm milk, egg and melted butter.

Add the liquid oil mixture to the flour mixture, and also add the diluted yeast.

Using a food processor or mixer fitted with a hook attachment, knead the dough for 10 minutes.

We take our dough out of the bowl, and while hanging, form a ball with our hands, bending all sides of the dough into the center.

Here we have such a beautiful ball!

Cover the bowl with the dough with film and leave in a warm place for 1 hour. I usually place the dough in the oven, heated to 30 degrees.

The dough should double or triple in size.

We take out our dough, put it on the table, lightly sprinkle flour on both sides. We don’t knead (!), we don’t knead (!)...

We go over the entire dough with our fingers, stretching it.

Then roll it out with a rolling pin to a thickness of about 1 cm.

Cut out circles.

For those who don’t have such a miracle, cut out circles using an ordinary glass and make a hole in the center using a plastic bottle cap.

My recess diameter is 7 cm.

Cover the donut blanks with a towel and leave in a warm place for an hour to rise.

How handsome!

Heat the frying oil to 175 degrees. I don’t have a thermometer - I was guided by a wooden splinter - bubbles appeared, the oil was heated.

To check the temperature, you can first lower the small recesses from the circles - you can use them to adjust the oil temperature.

Using a spatula (pastry scraper), lower the donut into the oil.

Fry the donuts on both sides, about half a minute on each side, until golden brown.

Here I simply did not have enough hands or time to record the entire frying process.

We also fry the remaining dough left over from the donuts - although they are not as beautiful, they are no less tasty.

Place the fried donuts on a wire rack, under which we place paper towels to drain excess fat.

At first I wanted to just sprinkle it with powdered sugar, but I decided to make a little icing.

I poured sah on my eye. powder, added a little water and lemon juice. I dip a donut into this mixture.

Then, using tongs or the back of a spoon (fork), I lift it at an angle, allowing the glaze to spread evenly.

Place the donuts on a wire rack to dry.

After Easter, there were still chocolate bunnies, already started.

I broke the chocolate, added a little cream, brought it to almost a boil in the microwave, stirred - the finished chocolate glaze.

Of course, you can make your favorite glaze, add dyes - the flight of imagination is enormous.

Airy fluffy beauties!

Cinnamon donuts in the oven

Warm and crispy donuts from Aina do not get dirty with oil, because they are cooked in the oven. And it tastes as cozy as cinnamon toast. Recipe:
Cinnamon Donuts in the Oven Categories:

Quick desserts / Baking / Desserts / Donuts, pies, rolls / Recipe collections / Food Network - recipes / American cuisine / European cuisine

Sweet gelatin glaze

The coating of sugar syrup and gelatin does not crumble when cut. It is wonderful for Easter cakes, donuts and muffins.

List of products:

water – 65 ml;
sugar – 200 g;
gelatin, instant – 1 sachet;
cocoa powder – 1 tbsp. l.

Cooking method.

Pour gelatin with a small amount of water for 5 minutes. The instant product will swell during this time.
Pour water over sugar and heat over low heat until dissolved.
Remove from heat and combine with swollen gelatin. Stir.
Whisk for 2 minutes.
Cool slightly.
Divide the glaze into two parts.
Leave half of the composition white. Add cocoa to the second and mix.

Using a brush, apply white glaze to the donut. We drip dark brown on top, or draw patterns, diagonal thin lines. I draw stars with a toothpick. Everything must be done quickly. A properly welded coating will harden in 5 minutes.

Sour milk donuts with praline glaze and bourbon

Add a splash of bourbon to the glaze for deep-fried buttermilk donuts. The flavors of the whiskey pair wonderfully with chopped pecans. Recipe:
Sour milk donuts with praline and bourbon glaze

With chocolate filling

For cooking, prepare the following products:

premium flour – 500–600 grams;
kefir – 300 ml;
butter – 50 grams;
sugar – 40 grams;
warm water – 50 ml;
cocoa – 40 grams;
egg yolk – 3 pcs.;
dry yeast – 10 grams;
salt – 0.5 tsp;
refined vegetable oil for frying;
chocolate for filling - bar.

The cooking process includes the following steps:

Take a glass of warm water and dissolve dry yeast and a little sugar in it, leave the pan warm until a “cap” forms for about 10 minutes.
Melt the butter in a prepared bowl, add warm kefir, egg yolks, salt, stir until the mass becomes homogeneous.
Mix the diluted yeast and cocoa, as well as the base of the future dough, knead with the flour sifted in advance until it starts to come off your hands.
Leave the finished dough for 1–1.5 hours, covered with a light towel, in a warm place.
After the yeast mass has approximately doubled in volume, place it on a floured table and knead again.
From a rolled out layer of dough 1–1.5 cm high, you need to cut out lush circles with a hole inside. For molding, you can take a cup or glass.
The prepared bases for donuts with liquid chocolate filling should be left in a warm place so that they rise within half an hour, for this they are covered with a towel.
Fry the chocolate donuts in not very hot vegetable oil on both sides until they acquire a beautiful color, try not to overcook them.

Remains of deep fat are removed by placing the finished products on a paper napkin or towel. The filling is prepared by melting a chocolate bar in a water bath, then placing it in a pastry syringe and pouring the hot donuts through the spout on the side.

From toast bread

To make the most affordable chocolate donuts you will need:

a loaf of white bread without crusts (can be stale);
2 eggs;
salt to taste;
cream (fat) – 200 ml;
sugar – 2 tablespoons;
flour – 2 tablespoons;
corn starch - 3 tablespoons;
jam or jam for filling;
powdered sugar for sprinkling;
oil for frying.

Cooking steps:

The loaf is cut into 1 cm cubes, poured with cream and stirred so that the bread is well soaked. If there is not enough cream, add more and leave for 10 minutes.
The eggs are mixed with salt and sugar and beaten until smooth, mixing with the infused bread mixture.
Mix everything until smooth, adding flour and starch.
Cover the mixture with cling film and leave in the refrigerator for 1 hour. The finished mass must have sufficient density for modeling.
Apply jam or marmalade to the surface of the board in an even layer of about 1.5 cm and place in the refrigerator for 40 minutes. After the mass hardens, it is cut into equal cubes.
Heat deep-frying oil in a deep-bottomed container.
Wet your hands and form the bread mixture into balls, put a square of jam inside and close the hole.
The balls are fried in hot oil until they acquire a beautiful golden brown color.

Please note that when frying, the chocolate donut pieces must be completely immersed in oil. The heat should not be too high to prevent the formation of bubbles when boiling.

Remove the finished chocolate donut from the fryer one at a time with a slotted spoon, placing it on paper towels to absorb excess oil. Once cool, you can decorate them by sprinkling them with powdered sugar or cinnamon.

Recipe 3: Donuts with chocolate glaze

Donuts are similar to our donuts, but they are airier, softer and covered with multi-colored glaze. We will cover them with chocolate, it will be very tasty.

Flour - 640 g
Sugar - 60 g
Eggs - 2 pcs.
Dry yeast - 14 g
Butter - 90 g
Milk 3.2% – 250 ml
Salt - 1 pinch
Vanilla

For decoration:

Dark or white chocolate (optional)
Cream 33%
Food coloring (optional)
Confectionery sprinkles

Preparing ingredients for American donuts.

Melt the butter (you can use margarine, but butter is gentler).

Also, for donuts we will need lukewarm milk (not hot) with high fat content. (My milk is 3.2%. If your milk is 2.5%, add a couple tablespoons of heavy cream.)

For flavoring, I used vanilla extract, but it can be replaced with vanilla sugar or vanillin.

Eggs should be at room temperature.

Sift the flour several times.

How to prepare American donuts (donuts) with chocolate: place all liquid ingredients in a mixer bowl or other large container.

Add sugar, a pinch of salt, dry yeast and flour in two additions.

Knead the dough in a food processor for 5-8 minutes, starting at low speed. The dough should be homogeneous and not stick to your hands. (If you knead the dough by hand, first mix all the ingredients with a spoon, and then put it on the table and knead for 15 minutes.)

After this, the dough in the bowl can be covered with cling film and left on the table for 1 hour to rise. But I proof the dough in a slow cooker, greasing the bottom with oil, at a temperature of 35 degrees for 30 minutes.

After the time has passed, roll out the dough to a thickness of 1 cm.

Using a culinary ring or any round shape with a diameter of no more than 9 cm, cut out circles. Then use a piping bag attachment or a bottle cap to cut out the middle.

Prepare a baking sheet and cover it with parchment. Using a wooden spatula, place the doughnuts there and leave them to rise.

Pour vegetable oil into the frying pan and heat it up quite a bit. (It's best to heat the oil, then turn off the heat, wait 5 minutes, and then add the donuts to adjust to the temperature where they won't burn.)

Place 4 donuts in a frying pan and wait until they turn golden on one side. (The butter won't squash too much, but it's just right. This will give you a white line down the middle of the donut.)

Turn over and continue frying. On the other hand, the donut will brown faster.

Place the finished donuts on a plate lined with paper towels to drain the remaining fat. Leave the donuts to cool completely.

We prepare the ingredients for decorating American donuts. We divide the white chocolate into 2 parts because we will color it. Heat the high fat cream - it should be hot.

Pour some hot cream into the chocolate.

Stir until the chocolate is completely melted. You can put it in the microwave or in a water bath.

This way we dissolve all the chocolate in the cream.

To dilute the powdered dye, add a couple of drops of water and stir until the sugar dissolves. Pour the coloring into the white chocolate and stir.

With gel coloring everything is much simpler - just add 1 drop to the chocolate.

Dip the donuts halfway into the chocolate, wait for it to drip a little and decorate the chocolate donuts with confectionery sprinkles.

This is how we decorate all donations.

American chocolate donuts are ready. Bon appetit!

Cooking instructions

Step 1. First of all, pour the yeast into the heated milk, as well as a pinch of sugar and salt. Mix thoroughly.
Step 2. Add eggs and 2 tablespoons of vegetable oil there. Mix everything thoroughly and beat using a whisk or blender (at medium speed).
Step 3. Now add flour, kneading the dough. At the end you should get a fairly sticky mass that holds its shape.
Step 4. Next, put it in a warm place for a couple of hours until it increases in volume.
Step 5. Now we proceed directly to preparing the chocolate donuts. Place a deep frying pan with vegetable oil on the stove. Let it warm up.
Step 6. At the same time, roll out the dough and cut out round donuts. Throw them into the oil heated in a frying pan. As soon as the rings rise, turn them over. We wait a couple of seconds and pull it out.
Step 7. It's time to start making the glaze. Melt the chocolate bars in a water bath. Using a spoon, pour chocolate over the donuts or drop them directly into the bowl with it.

The products can be served either warm or cooled.

White chocolate donut frosting

White chocolate is not as easy to work with as its dark counterparts. You cannot use tiles with bubbles, that is, air tiles. You should also give up the idea of melting chocolate bars with fillings.

Ingredients

· 200 g chocolate;

· 70 g cream 35%;

· 50 g butter 72%.

Cooking method

1. If a small drop of water gets into the chocolate mixture during melting, the product may seize into flakes; this happens quite often. No need to take risks, use clean and dry dishes. Add broken chocolate.

2. Add chopped butter to the tile and place in a water bath. Heat slowly. Do not let white chocolate boil. As soon as it becomes hot, you need to reduce the heat.

3. Add heavy cream, stir, heat a little more until smooth.

4. Remove white chocolate from heat, cool slightly until the mixture becomes thicker, and brush onto baked but cooled donuts. The colder the product, the faster this coating will harden.

Mirror super shiny glaze in a few minutes

We offer a recipe for a mirror, chocolate coating. It is prepared quickly and easily, suitable for any type of donuts.

Ingredients:

granulated sugar – 110 g;
water – 60 ml;
village butter – 55 g;
cocoa powder – 30 g.

Cooking process.

Pour some water over the granulated sugar and mix lightly.
Place the bowl with the mixture in the microwave for 2 minutes at maximum power.
Remove from the oven, stir and put back in the microwave for a couple of minutes.
While the syrup is in the oven, mix the soft butter with cocoa powder.
Add hot syrup in small doses to the oil mixture. Mix thoroughly, adjusting the consistency.

Not all of the syrup may be gone. As it cools, the glaze will become thicker. Apply it to the donuts while it is warm. This glaze holds its shape when cooled, but retains a moist texture. It tastes like melted dark chocolate.

Glaze for donuts - useful tips and tricks

· Frozen chocolate icing is easy to revive, you just need to warm it up. If it has hardened in a pastry bag, it is convenient to reheat it in the microwave.

· If there are no gel dyes, then you can use powders to color the glaze, but it is important to dissolve them in water before doing so, otherwise the color will become streaky or you will not be pleased with the richness of the shade. · Apply glaze patterns only after the previous layer, that is, the base, has dried

Otherwise the masses will spread

· Apply glaze patterns only after the previous layer, that is, the base, has dried. Otherwise the masses will spread out.

· Instead of artificial colors, you can use natural juices. Most often they take beets, spinach, and sometimes carrots

It is important to reduce the amount of other liquid, such as milk or water, when coloring. Otherwise the mass will turn out rather weak

Useful links:

American donuts with filling

There are two classic recipes for American donuts - with glaze and with filling. For the filling, you can take any ingredients you like - berries, nuts, jam or condensed milk. The donuts turn out very sweet, fluffy, tasty and beautiful, just like in the photo.

Ingredients:

35 g butter;
1 egg;
1 packet of vanilla sugar;
0.5 tsp. salt;
65 g sugar;
160 ml milk;
25 ml warm water;
14 g dry yeast;
450 g flour.

For the custard:

500 ml milk;
150 g sugar;
2 eggs;
60 g flour;
15 g butter;
1 packet of vanilla sugar.

For the sugar glaze:

130 g powdered sugar;
2 tbsp. l. water;
1 tbsp. l. lemon juice.

For chocolate glaze:

200 g of any chocolate;
2-3 tbsp. l. butter.

Step-by-step cooking recipe:

Pour warm water and milk, an egg at the same temperature into the bowl for kneading the dough, add dry yeast, salt, white and flavored sugar. Beat with a regular whisk or mixer.
Add melted but not hot butter and flour to the resulting mixture. Knead the dough. Cover the bowl with film and leave it warm for 1-1.5 hours.
Let's prepare the cream. To do this, pour milk into a saucepan, add sugar, stir and put on fire.
In a separate bowl, mix eggs with flour. Pour half the hot milk into the egg mixture, stir and return to the saucepan. Place on the fire and cook until thickened.
Add soft butter to the hot cream, add vanilla sugar, and knead until smooth. Cover the cream with film and leave until completely cool.
Transfer the finished dough to a lightly floured table and turn it into a layer 1 cm thick.
Using molds, cut out the rings and leave the pieces in a warm place for 1 hour.
At this time, prepare the sugar icing. Pour lemon juice and water into the powdered sugar. Mix everything thoroughly for 5 minutes. The glaze should look like thick sour cream.
Fry the donuts in oil until golden brown and place on a plate with a napkin.
Use a straw to make three holes in the donut and fill it with custard.
Cover the donuts with glaze and sprinkle with sugar sprinkles on top.
For chocolate icing, which can also be used as a filling, melt any chocolate and mix with soft butter.

Advice! It is best to coat warm donuts with sugar glaze, so it will lie beautifully and harden quickly. But we use chocolate glaze only when the donuts have cooled completely.

American donuts - general cooking principles

For donuts, yeast dough is most often used. Products from it are porous, fluffy, and light. But there are accelerated recipes for rippers. One of them is just below.

Main dough ingredients:

• eggs;

• flour;

• dairy products;

• yeast or ripening agents.

Little sugar is added to the dough; the main taste of American donuts comes from the filling or glaze. Make the dough quite stiff, roll it out with a rolling pin, cut out donuts or circles. The products are deep-fried. But it’s fashionable to bake donuts in the oven. They turn out less fatty, have a slightly different taste, and are more like buns.

Decorating the finished donuts is an important part, but not necessary. You can simply sprinkle the fragrant rings with vanilla powder or sweet cocoa powder. But real donuts are covered with colored glaze and decorated with sprinkles.

Description

Delicious donuts were delivered to our store not far from home: large, fluffy and soft, in a thin, matte sugar glaze, with a delicious chocolate stripe on the side and chocolate filling in the middle.

After devouring the donut, I discovered that it had somehow ended quickly, and decided that it was time to learn how to make such donuts at home. The next day we had 2 dozen delicious homemade donuts! This is exactly how much you get from a serving of ingredients.

They tasted almost indistinguishable from store-bought ones, even better, as the children said. We tried and reproduced everything - both the sugar icing and the fondant.

Perhaps the store-bought ones were a little fluffier and larger - but I don’t recommend making homemade donuts big, as they may remain damp inside. Let them be smaller and well-fried.

Or you can put a berry inside (from jam or fresh - pitted cherries, raspberries, strawberries) ...

Recipe 1: Donuts donuts (step by step photos)

Donut dough is made with yeast and milk. After which the donuts are poured with glaze. In addition, they are of different colors, with the addition of various sprinkles. It looks so beautiful that you just want to take a bite!

Today we have these delicious, mega large and mega tasty Donuts donuts!

flour - 500 gr.,
milk - 250 ml.,
dry yeast - 10 gr.,
sugar - 100 gr.,
drain butter - 60 gr.,
salt - half a teaspoon,
three yolks,
add a packet of vanilla sugar if desired,
rast. frying oil - 0.6 liters.

Let's prepare the donut dough. To do this, add the yolks to warm milk and beat well with a fork.

You may be wondering: why not whole eggs? My practice has shown that proteins are not needed in dough, especially yeast dough. They make it heavier and less tender. I compared Donuts made from whole eggs and those made from yolks. On yolks, the donut does not stretch when broken, but breaks easily. It just melts in your mouth! I choose dough for donuts made with yolks.

In a separate, larger bowl, combine the bulk products - sift the flour, add yeast and sugar. If you doubt your yeast, then prepare the dough first. Add yeast, a little sugar to warm milk and mix well. Leave for a few minutes for the yeast to come to life.

Next, add milk and yolks to the bulk products.

Stir and add salt.

After this, introduce a soft drain. butter and knead the dough until it stops sticking to your hands. This can be done in a dough mixer or by hand.

The donut dough is ready.

After kneading, fold the dough with your hands into a ball like this and place it in a bowl greased with melted butter. oil, for rest and recovery. Be sure to cover the bowl with cling film or cover it with a towel.

Leave the dough to rise for one hour. The dough should double or even triple in size. It all depends on the temperature in the room.

The donut dough has risen and it's time to get started.

Lightly sprinkle the work surface with flour and dump out the risen dough. There is no need to knead the dough, but carefully begin to roll it out.

Roll out the dough into a layer 1 cm thick. Next, cut out circles with a diameter of 8 cm and a small hole of 3 cm.

Before frying, place the dough piece on parchment sprinkled with flour. Cover with cling film and leave for 20 minutes.

After a while, future donuts will increase in size and can be put into oil.

Pour oil into a frying pan and heat it over medium heat. How do you know if the oil is ready for frying? To do this, place a piece of dough into the oil. It should bubble slightly around the edges and after a minute it should not burn, but turn brown.

Turn the heat to low and carefully lower the dough into the dough. oil

The oil should cover the dough halfway.

After a minute, the dough puffs up and becomes beautifully fluffy.

And literally just a minute and turn it over.

After frying, transfer the donuts to a plate lined with paper towels.

We do not immediately roll out the dough that remains after cutting. And put it in a small bowl, cover it with cling film and leave it to rise.

After this, you can roll it out again or simply pinch off pieces and immerse them in oil. It’s a pity there are no photos left, but if you’re passionate about these donuts and don’t want to roll out the dough, this is a great way to quickly and deliciously pamper your family.

Now the most exciting part - covering the donuts with glaze. The glaze can be anything. Melted chocolate, egg whites whipped with powdered sugar, milk with powdered sugar... There are many options. If you are interested in a specific one, write to me and I will tell you about it in detail.

And I covered my donuts with chocolate and cream.

Dip the donut into the glaze, swirl, shake off excess. But we don’t shake the donut, we tap it on the hand.

We do the same with chocolate glaze.

Before the glaze hardens, sprinkle the donuts with colorful sprinkles. If you don't have sprinkles, melt a piece of white chocolate in a parchment envelope. I do this in the microwave. Then pipe a trailing string of white chocolate “back and forth” onto the donut.

And it will turn out to be such a beauty!

Yes, it's harmful, but very tasty! The donuts turn out very tasty, moderately sweet and very soft!

Friends, enjoy your tea and see you new recipes!

Secrets of protein coating

The classic sweet coating is made from viscous protein foam. The donuts turn out glossy and smooth. They take a long time to dry, but attract all aesthetes and those with a sweet tooth.

List of products:

eggs – 2-3 pcs.;
vanilla – 1 sachet;
lemon juice from 1 fruit;
powdered sugar – 100 g.

Cooking method.

Combine the whites with vanilla, powdered sugar and lemon juice.
Beat the mixture with a mixer until thick foam is obtained.
Holding the donut with two forks, dip it into the viscous mixture.
We place the donuts on a beautiful dish and wait for the white, delicious shell to harden.

The snow-white color can be left untouched, but for variety, sprinkle half of the donuts with multi-colored confectionery powder and dry cocoa. Edible figures and balls are now sold in stores. For Christmas, golden, silver, bright blue, scarlet, and chocolate beads go on sale. When decorating a festive dessert, we don’t hold back our imagination.

Energy value of a serving

Donuts with chocolate, as you might guess, are a very high-calorie pleasure. Therefore, it is still not worth including it on the menu every day. But sometimes you can and even need to enjoy yourself.

On average, a couple of donuts have a calorie content of 511 kcal. For 100 g of dessert there are:

5.8 g protein;
38.2 g fat;
36.2 g carbohydrates.

A useful tip is to reduce the amount of fat by choosing products for making chocolate donuts that contain less fat. For example, milk is 1.5% fat.

Tips for beginner pastry chefs

Early hardened chocolate glaze can be warmed up. In the microwave or over a steam bath.
Dyes for the sweet crust should be natural. Suitable: juices of beets, carrots, cherries.
The patterns are applied to the frozen layer of glaze.
Expensive chocolate is usually of better quality. When choosing products, focus on cost.
Glazing is done on cooled donuts so that the lid hardens faster.
To make the decorative coating harden faster, donuts can be hidden in the refrigerator.

The glaze gives ordinary donuts a luxurious look and amazing taste in a matter of moments. Don't stop experimenting. Add drops of rum, an aromatic liqueur, to the viscous mixture to give the dessert an original flavor.

Donuts - a classic recipe at home

The proposed recipe for donuts with glaze is designed for oven use. Yeast gives the dough its fluffiness (you can use dry or live).

Ingredients:

premium wheat flour – ½ kg;
milk – 150 ml;
egg - 2 pieces;
butter – 100 g;
granulated sugar – 55 g;
salt - a pinch;
yeast (active dry) – 3 teaspoons;
vanillin.

Cooking method:

Mix sifted flour (100 g), yeast, sugar, vanillin in a deep container. Add warm milk (75 ml), stir and add salt. The milk should have a temperature of 30 degrees.
Cover the bowl with the dough with cling film and leave to rise for about 30 minutes.
After half an hour, add eggs, remaining milk and butter melted in a water bath to the mixture. Mix well.
Gradually add the remaining flour to the liquid mixture. When the dough thickens and is difficult to mix with a spatula or spoon, place it on the table and knead with your hands. Place the finished dough in a bowl and cover with cling film, leave to rise for half an hour.
After 30 minutes, on a table greased with vegetable oil, roll out the dough into a layer 1 cm thick. Cut out circles from this layer using a mug or a special mold. Make a hole in the middle of each with a smaller diameter notch (you can use a stack for this purpose).
Place the donut blanks on a baking sheet covered with parchment, at a distance from each other. Bake the products in an oven preheated to 180 degrees.
Remove the browned donuts from the oven.
Prepare colored or chocolate icing.
Dip the tops of the donuts into the glaze and sprinkle with coconut.

There is another recipe for glazed donuts made from yeast dough and fried in oil.

Cooking method:

Make a dough from 125 ml of warm milk, 1 tablespoon of dry yeast, 2 tablespoons of flour and 1 tablespoon of sugar. Cover the container with a linen napkin and leave for 30 minutes.
After half an hour, mix 1 beaten egg and 60 g of melted butter into the risen dough. Add salt and stir.
Add 2 and ½ cups of sifted wheat flour into the dough, knead into a soft dough. Leave in a bowl under a towel for 1 hour.
The dough should double in volume.
Knead the dough with oiled hands. Roll it out into a layer 1 cm thick, cut out circles.
Make holes in the center of the circles using a glass or other mold. Cover the pieces with a towel and let them sit for 10 minutes (they should rise).
In a saucepan or deep fryer, bring the oil to a boil. Drop the rings into the hot oil and fry for one minute on each side. Do not overcook, otherwise the delicacy will taste bitter.
Remove the finished donuts with a slotted spoon and place them on a paper towel to absorb excess fat.

Required Ingredients

To prepare the classic chocolate donut recipe (12 servings), we will need the following ingredients:

milk - 250 ml;
chicken eggs - 2 pcs.;
dry yeast - 10 g;
granulated sugar - 3 tbsp. l.;
wheat flour - 350 g;
dark chocolate - 100 g;
white chocolate - 100 g;
fine salt - 1/2 tsp;
vegetable oil - 250 ml.

The amount of ingredients can be changed in one direction or another depending on how many servings you want to prepare. You can also use milk chocolate if white or dark chocolate is not suitable.

Cow's milk can be replaced with soy or almond (coconut), or lactose-free. Instead of chicken eggs, quail eggs are suitable. Vegetable oil can be easily replaced with olive oil or pumpkin seeds if desired.

Protein glaze for donuts

This option is suitable for those who can wait a little. The white glaze will take several hours to dry.

An important condition for preparation is the use of high-quality eggs from trusted suppliers, since the product will be used raw without heat treatment

Ingredients

· 2 squirrels;

· 1 pinch of vanilla;

· 0.5 tsp. lemon juice;

· 0.5 tbsp. Sahara.

Cooking method

1. To make the glaze thick and fluffy, the whites must be beaten in a clean bowl without traces of fat. If even a small drop of oil remains on the walls or on the mixer, the quality of the fudge will not be the same. Place the whites in a bowl.

2. Immerse the mixer and beat the glaze for about two minutes. White foam will immediately begin to appear, but it is sugar-free and therefore transparent.

3. Add granulated sugar in parts, continuing to beat.

4. As soon as all the grains dissolve in the proteins, a lush foam forms, add vanillin.

5. At the end, pour in lemon juice. With it, the glaze will harden faster, become thicker, and acquire the desired consistency.

6. Beat in the juice for a minute, add liquid dyes if desired and you’re done! You can decorate donuts. Protein, unlike chocolate, can be applied to warm products.

Donuts with condensed milk: a simple recipe with step-by-step photos

Donuts with condensed milk can be prepared in two ways. If you don’t want to fuss with the dough for a long time, then you can knead it with condensed milk without yeast, adding only soda and baking powder. And if you want to try American donuts, then we use condensed milk as a filling.

Donuts with condensed milk

What can compare with delicious yeast donuts and even with your favorite condensed milk inside? Preparing them is quite simple and will not take you much time, but as a result you will get a wonderful…

Ingredients:

500 ml milk;
4 tbsp. l. Sahara;
70 g butter;
5 g fresh yeast;
1 egg;
1 can of boiled condensed milk;
powdered sugar.

Step-by-step cooking recipe:

Place 4 tbsp in a bowl of warm milk. spoons of sugar, crumble fresh yeast, stir, cover and wait 10 minutes.
Beat in the egg and pre-melted butter, stir.
Now add flour in portions and knead a soft dough. Cover and allow 1 hour to rise.
Knead the finished dough into a layer 1 cm thick, cut out circles and fry the donuts in well-heated oil until golden brown.
As soon as the donuts have cooled, using a piping bag and a thin nozzle, fill them with boiled condensed milk and then sprinkle with powdered sugar.

Advice! The frying oil should not be cold, but not too hot either. When cold, donuts will absorb a lot of fat, but when hot, they will simply start to burn.

How to make chocolate donuts

Preheat the oven to 180C. Generously grease the donut pan with oil. I have a form for 6 pieces.

In a medium bowl, combine flour, baking powder, baking soda and salt. Stir.

In a separate medium bowl, whisk together sugar, butter, yogurt and peanut butter. Beat the ingredients together until a smooth dough forms, about 1 to 2 minutes. Then whisk in the egg, then the milk and vanilla extract.

Make a well in the bowl of dry ingredients and pour the wet batter into the center.

Using a wooden/large spoon, mix everything together thoroughly until it forms a smooth dough, this will take about 2-3 minutes.

Transfer the donut batter to a large piping bag. Fill the prepared donut pans with batter. You can also spoon out the chocolate donut dough.

Bake for 12-14 minutes. The donuts are done when a toothpick inserted into the center of one comes out clean.

Cool the chocolate donuts for 4-5 minutes before removing and re-arranging them.