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Light, fluffy homemade donuts, fried to golden perfection and coated in a sweet malt sugar. Each donut is then generously filled with a rich, silky chocolate ganache for an incredibly indulgent treat.
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Activate yeast, then mix and knead the donut dough. Let it prove for 60-90 minutes. → Prepare the chocolate ganache filling and let it cool in the fridge. → Shape the proved dough and let it rise a second time for 30-40 minutes. → Fry the donuts until golden, then immediately toss them in a mixture of malt powder and sugar. → Fill the warm donuts with the chocolate ganache using a piping bag and serve.
Activate yeast, then mix and knead the donut dough. Let it prove for 60-90 minutes. → Prepare the chocolate ganache filling and let it cool in the fridge. → Shape the proved dough and let it rise a second time for 30-40 minutes. → Fry the donuts until golden, then immediately toss them in a mixture of malt powder and sugar. → Fill the warm donuts with the chocolate ganache using a piping bag and serve.
Light, fluffy homemade donuts, fried to golden perfection and coated in a sweet malt sugar. Each donut is then generously filled with a rich, silky chocolate ganache for an incredibly indulgent treat.
In a saucepan, gently heat milk with sugar until the sugar dissolves. In a separate bowl, crumble in fresh yeast.
Pour about half of the warm milk mixture over the yeast to activate it. Whisk until the yeast is completely dissolved and set aside.
Add half of the butter to the remaining milk in the saucepan and melt it together.
Sift flour into a large mixing bowl. Add a pinch of salt and two egg yolks. Pour in the warm milk and butter mixture.
Begin mixing with a wooden spoon, then pour in the activated yeast mixture. Continue to mix until a soft, elastic dough forms.
Using fresh yeast is key for the best texture and rise in these donuts.
Do not overcrowd the pan when frying; this will lower the oil temperature and result in greasy, soggy donuts. Fry in small batches of 3-4.
The dough should be very soft and slightly sticky. Don't be tempted to add too much extra flour during kneading.
Fill the donuts while they are still warm so the chocolate ganache becomes slightly melted and gooey inside.
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