We start this delicious culinary adventure by putting the milk in a saucepan over low heat, being careful not to let it boil. We add the diced butter, stirring with a spatula or whisk to allow it to gradually melt into the warm milk. This combination will give the doughnuts a soft texture and a rich flavor. In a separate bowl, we carefully sift the flour to avoid lumps. We add the dry yeast, sugar, and salt, mixing the dry ingredients well to combine them evenly.
In another container, we whisk the egg with a whisk until it becomes frothy and homogeneous. This will add a nice color and help aerate the dough. Gradually, we incorporate the egg into the mixture of dry ingredients, stirring constantly. After achieving a homogeneous mixture, we start to gradually add the warm milk with melted butter, continuing to mix until everything is well combined.
It’s time to get our hands to work! We transfer the dough to a work surface sprinkled with a little flour and begin to knead patiently. If we feel that the dough is sticking to our hands, don’t hesitate to add a little more flour, but don’t overdo it, as over-kneaded dough can lead to dense doughnuts. The goal is to obtain a non-sticky, elastic, and easy-to-shape dough. After kneading well, we cover the dough with a clean towel and let it rise in a warm place for about an hour, during which it will rise beautifully.
After the resting time has passed, we take the dough out onto the work surface, where we sprinkle a little flour again. We use a rolling pin to roll out the dough to an even thickness of about 1-2 cm. Using a glass, we cut circles from the dough, and in the center of each doughnut, we make a hole using a bottle cap. We continue this operation until we finish all the dough, thus forming a lot of fluffy doughnuts.
In a deep pan, we heat the oil, making sure there is enough to cover the doughnuts. When the oil is well heated, we carefully add the doughnuts, ensuring not to overcrowd the pan (5 doughnuts at a time are enough). We turn them with a spatula until they are nicely browned on both sides, a process that takes very little time, so we must be careful not to burn them. Once they are ready, we take them out onto a plate covered with paper towels to absorb the excess oil.
In the meantime, we dedicate ourselves to preparing the white chocolate glaze. In a heat-resistant bowl, we add the white chocolate broken into small pieces and melt it in a bain-marie, stirring constantly to achieve a uniform and silky composition. After the chocolate has completely melted, we take each doughnut and carefully dip it into the melted chocolate, ensuring it is evenly covered. These glazed doughnuts will be truly delicious, and the combination of white chocolate with the fluffy texture of the doughnuts will make you lick your fingers! Enjoy them warm or at room temperature, and savor every bite!
In another container, we whisk the egg with a whisk until it becomes frothy and homogeneous. This will add a nice color and help aerate the dough. Gradually, we incorporate the egg into the mixture of dry ingredients, stirring constantly. After achieving a homogeneous mixture, we start to gradually add the warm milk with melted butter, continuing to mix until everything is well combined.
It’s time to get our hands to work! We transfer the dough to a work surface sprinkled with a little flour and begin to knead patiently. If we feel that the dough is sticking to our hands, don’t hesitate to add a little more flour, but don’t overdo it, as over-kneaded dough can lead to dense doughnuts. The goal is to obtain a non-sticky, elastic, and easy-to-shape dough. After kneading well, we cover the dough with a clean towel and let it rise in a warm place for about an hour, during which it will rise beautifully.
After the resting time has passed, we take the dough out onto the work surface, where we sprinkle a little flour again. We use a rolling pin to roll out the dough to an even thickness of about 1-2 cm. Using a glass, we cut circles from the dough, and in the center of each doughnut, we make a hole using a bottle cap. We continue this operation until we finish all the dough, thus forming a lot of fluffy doughnuts.
In a deep pan, we heat the oil, making sure there is enough to cover the doughnuts. When the oil is well heated, we carefully add the doughnuts, ensuring not to overcrowd the pan (5 doughnuts at a time are enough). We turn them with a spatula until they are nicely browned on both sides, a process that takes very little time, so we must be careful not to burn them. Once they are ready, we take them out onto a plate covered with paper towels to absorb the excess oil.
In the meantime, we dedicate ourselves to preparing the white chocolate glaze. In a heat-resistant bowl, we add the white chocolate broken into small pieces and melt it in a bain-marie, stirring constantly to achieve a uniform and silky composition. After the chocolate has completely melted, we take each doughnut and carefully dip it into the melted chocolate, ensuring it is evenly covered. These glazed doughnuts will be truly delicious, and the combination of white chocolate with the fluffy texture of the doughnuts will make you lick your fingers! Enjoy them warm or at room temperature, and savor every bite!
Ingredients
450 g flour, 7 g dry yeast, 1 egg, 50 g butter, 180 ml milk, 80 g sugar, 1 pinch of salt. Donut glaze: 300 g white chocolate.