You've seen Homer chasing me and now I don't know what to do anymore. Why do you have to hope that I stole his donuts, his favorite donuts and I ate them all. What a mess! Okay, my mistake: now I have to fix it. Would you like to keep me company and prepare them with me? So then I return them to him and get forgiven. But, I mean, since Homer is a little chubby, he shouldn't eat all those deep-fried donuts. So I'll return them to him in the oven, so maybe he'll slim down a little!
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Identity Card of the Recipe
- 352 KCal Calories per serving
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Ingrediants
For the chocolate glaze
- 5 g (for the white icing) + 5 g (for the dark icing) of butter
- 17 g (for the white icing) + 15 g (for the dark icing) of chocolate
- 15 ml (for the white icing) + 15 ml (for the dark icing) of milk
- 70 g (for the white icing) + 50 g (for the dark icing) of powdered sugar
For the leavening
- 13 g of brewer's yeast
- 60 ml of milk
- 100 g of Manitoba flour
- 5 g of sugar
For the colored glaze
- 70 g of powdered sugar
- 15 ml of milk
- a few drops of red dye
- 5 g of butter
- a few drops of blue dye
For the main dough
- 50 g of sugar
- 20 g (1 medium) of egg yolks
- 5 g of salt
- 150 ml of milk
- 300 g of Manitoba flour
- 50 g of butter
Materials Needed
- Small bowl for the leavening
- Large bowl for leavening
- Pastry board
- Rolling pin
- Round 7 cm and 3 cm molds for the preparation of donuts
- Baking plates
- Parchment paper (also useful for drying glazed donuts)
- Small saucepans to prepare the glaze
- Teaspoons
Preparation
To prepare the donuts it is necessary to carve out a lot of time to dedicate: to obtain an excellent result, three long leavenings are necessary, followed by the final glazing phase.
- PREPARATION OF THE YEAST
First, prepare the leavening. Dissolve the brewer's yeast in a little warmed milk and sweetened with a teaspoon of sugar. Pour the liquid into the flour and mix well until it forms a compact, elastic and shiny ball. It is advisable to work the dough for a long time to obtain a better final product and facilitate the formation of gluten, which will make the donuts very soft. Let the leaven rise in a warm place for about 40-50 minutes, until the ball has doubled its volume.
- PREPARATION OF THE MAIN DOUGH
After the time necessary for the first leavening, start preparing the main dough. In a bowl, combine the flour, the warmed milk, the melted butter, the egg yolk, the sugar and the salt. After having mixed the ingredients coarsely, add the leavening, which in the meantime will have swollen very much.
Work the dough for a long time, until the mixture is extremely elastic and compact. Leave everything to rest in a warm environment for about 1.5-2 hours.Ideal place for leavening
Doughs with brewer's yeast rise well and more easily if left to rest in a warm-humid environment. For this purpose, it is advisable to place the bowl with the mixture near a radiator or in a previously warmed oven.- PREPARATION OF DONUTS
Sprinkle the pastry board with very little flour, so that the dough does not stick to the work surface. After 2 hours, the dough will have become very swollen and soft. At this point, roll out and flatten the dough on the floured work surface - first with your hands, then with a rolling pin - to form a disc with a thickness of about 9-10 mm. With a round mold with a diameter of 7 cm, make many discs. In the central part of each disc, a smaller circle (diameter 3 cm) will then be made, which will be the hole for the donut.
Therefore, arrange all the donuts in two or three baking plates lined with wax paper, however keeping them well spaced so that they do not stick together during the subsequent leavening.
Let the donuts rise for 30-40 minutes.With pasta scraps
By cutting the dough into a donut shape it is inevitable that some scraps will remain: do not throw them away! However, they can be re-kneaded, even if it will be a little more difficult to roll them out and form a smooth disk of dough. Even the small central disks, which are removed to form the hole in the donut, can be recovered and cooked together with the donuts: then you can cover with the icing forming delicious morsels!- COOKING
When the donuts have swollen, it's time to cook them in the oven (the novelty of the recipe lies in cooking! The donuts, in fact, will be cooked in the oven and NOT FRIED!). It is advisable to put them in the oven when the oven has already reached the temperature of 180 ° C: therefore bake for 12-15 minutes.
- GLAZING
After cooking, leave the donuts to cool for about ten minutes. Meanwhile, prepare the glazes. For the colored glaze: melt the milk and butter in a saucepan. Pour the liquid obtained into the sugar and icing, and add a few drops of dye. At this point, dip the donut in the icing, let it drip for a few moments, then decorate as desired with sprinkles, sugar grains or other.
For the white / dark chocolate glaze: melt the milk, the white / dark chocolate and the butter in a saucepan. Pour the cream into the icing sugar, then dip the donuts as explained above.
Before serving, let the donuts rest to allow the glaze to set.advise
For interesting ideas on donuts decoration, it is advisable to refer to the video.Alice's comment - PersonalCooker
Irresistible Donuts !! Who knows if I have let Mr. Homer forgive me: well, with such a result I'm sure he will turn a blind eye to the little theft from before. Good snack everyone!Nutritional values and Health Comment on the recipe
Donuts are American donuts but, contrary to the overseas recipe, Alice's are NOT fried! Nevertheless, Donuts are a highly caloric food rich in saturated fatty acids, cholesterol and sucrose, which makes them unsuitable for consumption in case of overweight and / or metabolic diseases For others, the "one-off" consumption should be limited to 60-70g at a time and possibly away from main meals.
