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Recipe of: © Monsieur Cuisine

Doughnuts

MC connect
20 pieces
Easy
Ready in: 2:53 h
Preparation time: 30 min.
Created on: 23.01.2020
Last changes: 17.09.2019

FOR THE DOUGHNUTS:

  • 200 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 65 g sugar
  • 30 g fresh yeast
  • 50 g butter at room temperature
  • 500 g flour (type 550)
  • ½ tsp salt
  • 1 egg (large)
  • 1 sachet of vanilla sugar (8 g)

FOR THE ICING:

  • 160 g sugar
  • 3 tbsp blackcurrant juice
  • 5 drops of red food colouring

FOR THE CHOCOLATE ICING:

  • 135 g dark couverture

PLUS:

  • flour (type 550) for the work surface
  • 2 pastry cutters, 8 cm and 2 cm in diameter
  • 1 l rapeseed oil
  • hundreds and thousands, if desired
  • 35 g hazelnut praline

Nutrients

Per piece:

  • calorific value
    858 kj / 205 kcal
  • protein: 4 g
  • carbohydrates: 25 g
  • fat: 5 g
Instruction
Preparation time
30 min.
Ready in
2:53 h
  1. Put the room-temperature milk and the sugar in the blender jug. Crumble in the yeast and add the room-temperature butter in chunks. With the measuring beaker in place, heat everything up for 4 minutes/speed setting 1/37 °C. Add the flour, 1 teaspoon of salt, eggs and the vanilla sugar and, with the measuring beaker in place, knead with the knead button/2 minutes.
  2. Turn the dough out onto a floured work surface and roll out to a thickness of 1 cm. Using the pastry cutters, cut out circles of 8 cm and then, in the centre of each circle, cut a hole of 2 cm. Cover with a clean tea towel and allow to rise in a warm place for an hour. Clean the blender jug thoroughly.
  3. Put the rapeseed oil in a saucepan and heat to 170 °C. (You can tell when the correct temperature has been reached when little bubbles form around the end of a wooden cooking spoon held in the oil, and the bubbles start to rise.) Put the doughnuts in the oil in twos and fry each on both sides for 30 seconds.
  4. The doughnuts are ready when they are golden brown in colour. Then drain them on kitchen paper and let them cool for 30 minutes.
  5. To make the icing, put the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. Use the spatula to scrape the icing sugar down the inside of the blender jug and repeat the process, if necessary.
  6. Add the blackcurrant juice and the red food colouring and, with the measuring beaker in place, mix in for 25 seconds/speed setting 5.
  7. Decant the icing into a bowl and dip one side of the cooled doughnuts into the icing. Then sprinkle with hundreds and thousands and allow the icing to dry for 30 minutes.
  8. (Alternatively, brush the glaze onto the doughnuts, sprinkle with hundreds and thousands and allow the icing to dry for 30 minutes.)
  9. Wash the blender jug and dry thoroughly. Put the plain couverture broken into pieces into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape the couverture down the inside of the blender jug. Then, with the measuring beaker in place, melt for 2 minutes 30 seconds/speed setting 1/50°C. If the couverture is not fully melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for a further 1 minute 30 seconds/speed setting 1/50°C.
  10. Decant the couverture into a bowl and dip one side of the cooled doughnuts into the chocolate. Then sprinkle with hazelnut praline and allow to dry for 30 minutes.
  11. (Alternatively, brush the couverture onto the doughnuts, sprinkle with hazelnut praline and allow to dry for 30 minutes.)

TIPS

Other fruit juices can be used for the icing. If no children are eating the doughnuts, advocaat can be used.

Instead of hazelnut praline, the chocolate doughnuts can be decorated with mini marshmallows or Smarties.

Finished!

Bon appétit with Monsieur Cuisine

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