Glazed donuts

Name: Glazed donuts - Daniela E.
Ingredients: 1 kg flour; a walnut; sized amount of yeast; 1 cup of sugar; 2 eggs; 400 ml of milk; 1 packet of vanilla sugar; a pinch of salt; 50 ml of oil; 200 g of chocolate

Dessert - Glazed donuts by Daniela E. - Recipia

Glazed Donuts When I crave something sweet made at home, I often choose these fluffy donuts. The leavened dough rolls out easily after it rises, and the shapes are simply cut out with a glass and a cork. In the end, the top is covered with melted chocolate. The recipe does not specify the exact number of donuts, as it depends on the thickness of the dough and the size of the cutter used. Quick Info Total Time: Not specified; includes rising time, with 15 minutes for the starter and an additional 10 minutes after cutting. Preparation Time: Approximately 15-20 minutes for the starter and dough, plus rolling and cutting. Cooking Time: Not specified in the original recipe. Servings: Variable number, depending on the size of the donuts. Difficulty: Medium Recipe Type: Yeasted dessert, fluffy donuts with chocolate glaze Ingredients For the dough 1 kg flour Yeast the size of a walnut 1 cup sugar 2 eggs 400 ml milk 1 packet vanilla sugar 1 pinch of salt 50 ml oil For the glaze 200 g chocolate 2 tablespoons of oil, used for melting the chocolate, as per the recipe steps. Preparation Method 1. Prepare the starter Put the yeast in a bowl and mix it with a tablespoon of sugar. Let it soften a bit. Then add two tablespoons of flour and enough lukewarm milk to obtain a mixture with a yogurt-like consistency. Mix well and let the starter rise for about 15 minutes. The milk should be lukewarm, not hot, so the yeast can activate. 2. Form the dough Put the flour in a large bowl and make a well in the center. Pour in the risen starter, then add the eggs, the remaining sugar, salt, and vanilla sugar. Start mixing the ingredients from the center to the edges, gradually adding the remaining milk. Don’t pour it all at once; gradual incorporation helps achieve a dough that is easier to knead. 3. Knead the dough Knead well until all ingredients are combined and the dough has a uniform texture. Toward the end, add the oil and continue kneading until it is fully absorbed. The dough needs to be well worked before rising. After kneading, cover the bowl with a towel and leave it in a warm place until the dough rises. The rising time is not mentioned in the original recipe, so the progress of the dough must be monitored, not a fixed interval. 4. Roll out and cut the donuts After the dough has risen, sprinkle flour on the work surface. Roll out the dough into sheets, then cut out circles with a glass or a larger cup. For the center circle, you can use a bottle or a cork. This way, the donuts with holes are formed, similar to donuts. Place the cut shapes aside and let them rise for another 10 minutes. Before putting them in the pan, turn them so that the side that was on the table is on top. 5. Cook the donuts Put the donuts in the pan according to the recipe instructions. The source does not specify the amount of oil used for cooking, the temperature, and the necessary time, so these details cannot be determined exactly from the original recipe. It is important to handle the shapes carefully after the second rise to avoid losing the air accumulated in the dough. 6. Prepare the chocolate glaze Melt the chocolate in a double boiler along with two tablespoons of oil. Stir until the mixture becomes homogeneous and fluid enough to be used as a glaze. 7. Glaze the donuts Dip each donut in the chocolate so that the glaze only covers the top. Let the excess drip off before placing the donuts on a platter. Why I make this recipe often I love it because it starts with a simple dough, with common ingredients, and the shape of the donuts can be easily adapted. They can be made larger or smaller, depending on the glass used for cutting. The chocolate glaze gives them a simple finish without the need for other creams or fillings. Tips and Variations Tips The milk used for the starter and the dough should be lukewarm. If it is too hot, it can affect the yeast. The starter should be allowed to rise before being added to the flour. This step is part of preparing the dough and should not be skipped. Add the milk gradually, as the flour can absorb the liquid differently. This way, you can better control the consistency of the dough. The oil is added at the end of the kneading, as indicated in the recipe. Continue kneading until the dough absorbs it. After cutting, let the donuts rise for another 10 minutes. Handle them carefully when placing them in the pan. Substitutions The recipe uses milk, eggs, and sugar, which form the structure and flavor of the dough. The source does not provide substitutes for ingredients, so changes of this type may alter the texture of the donuts. For the glaze, melted chocolate with oil is specified. No particular type of chocolate is indicated, so any available chocolate can be used, keeping the quantity from the recipe. Variations You can change the size of the donuts by using a smaller or larger cutter. If you use a large glass, you will get denser donuts; with a small cutter, you will have more pieces. The holey shape is the one indicated in the recipe. If you do not cut the center circle, the result will look different, even if the dough remains the same. Serving Ideas The donuts are served after the chocolate glaze has set. They can be placed on a platter and eaten plain, alongside warm milk, as suggested in the original recipe. Frequently Asked Questions How long should the dough rise? The recipe does not specify an exact time for the first rise. The dough is left covered in a warm place until it rises. The only time clearly mentioned is 15 minutes for the starter and 10 minutes for the already cut donuts. How many donuts come from one kilogram of flour? The number is not established in the recipe. It depends on the thickness of the rolled-out dough and the diameter of the glass or cup used for cutting. Why is the oil added at the end of the kneading? In the recipe, the oil is added after the other ingredients have been kneaded. Kneading continues until the dough fully absorbs it. How are the donuts glazed? Only the top part is dipped in the melted chocolate with oil. There is no need to cover the entire donut. What if the glaze is too thick? The recipe calls for melting the chocolate with two tablespoons of oil. The mixture should be homogenized in a double boiler before glazing. No additional additives or quantities are indicated. Nutritional Values The values are estimates and refer to the entire amount of ingredients mentioned. They cannot be calculated exactly per donut since the recipe does not specify how many pieces result and the amount of oil used for cooking them. For the entire dough and glaze, without the oil that may be absorbed during cooking, the estimate is approximately: 6,200-6,600 kcal 1,050-1,100 g carbohydrates 135-145 g proteins 165-180 g fats The estimate may vary depending on the type of chocolate, the size of the eggs, the fat percentage of the milk, and the brand of ingredients. If the donuts absorb oil during cooking, the final energy value will be higher. Storage and Reheating The donuts are best fresh, when the dough is still soft, and the glaze has not lost its texture. If they are left for later, keep them covered at room temperature to prevent them from drying out. Reheating is not described in the original recipe. Additionally, the chocolate glaze may soften or melt, so it is preferable to consume them without further reheating.

Glazed donuts

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