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Chocolate Glazed Doughnuts with Sprinkles Recipe

Name: Chocolate Glazed Doughnuts with Sprinkles
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 430 g All-Purpose Flour; 50 g Granulated Sugar; 7 g Instant Yeast; 5 g Fine Salt; 240 ml Whole Milk, lukewarm; 1 Large Egg; 50 g Unsalted Butter, softened; Vegetable Oil, for frying; 200 g Semisweet Chocolate Chips; 30 ml Heavy Cream; Colorful Sprinkles, for garnish

Stashcook

This is a fun recipe for chocolate glazed doughnuts with colorful sprinkles. You mix flour, sugar, and other ingredients to make a dough. Then you shape it into balls and fry them. After that, you cover them in chocolate and sprinkles!

Ingredients

430 g All-Purpose Flour

50 g Granulated Sugar

7 g Instant Yeast

5 g Fine Salt

240 ml Whole Milk, lukewarm

1 Large Egg

50 g Unsalted Butter, softened

Vegetable Oil, for frying

200 g Semisweet Chocolate Chips

30 ml Heavy Cream

Colorful Sprinkles, for garnish

Method

In a large mixing bowl, whisk together 430 g of all-purpose flour, 50 g of granulated sugar, 7 g of instant yeast, and 5 g of fine salt.

In a small saucepan, warm 240 ml of whole milk until it's lukewarm. Whisk in 1 large egg and pour the mixture into the dry ingredients.

Using a stand mixer with a dough hook attachment, mix on a low speed for 7-8 minutes until you have a strong, springy dough.

Gradually add 50 g of softened unsalted butter to the dough, bit by bit, until fully incorporated. Continue to mix for another 3-4 minutes on low.

Transfer the dough to a lightly floured surface and knead briefly for about 2 minutes. Then, shape the dough into a ball and place it in a lightly floured bowl. Cover with a damp cloth and let it proof for 60-70 minutes, or until at least doubled in size.

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions, about 60-65 g each. Shape each portion into a smooth ball and place on a parchment-lined tray under a damp cloth. Let them proof for another 50 minutes.

Fill a large pot halfway with vegetable oil and heat to 165°C. Set up a tray lined with paper towels for draining the doughnuts.

Fry the doughnuts in batches, carefully lowering each one into the oil. Fry for about 3 minutes on each side until golden brown. Remove from the oil and drain on the paper towel-lined tray.

To make the chocolate glaze, melt 200 g of semisweet chocolate chips with 30 ml of heavy cream in a double boiler or microwave, stirring until smooth.

Dip the top of each doughnut into the chocolate glaze, then sprinkle with colorful sprinkles. Allow the glaze to set before serving.

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