The Christmas recipe from Cris’s sweet creations
In the days leading up to Christmas, we are beginning to savor the magic of the holidays. The atmosphere of anticipation is colored with lights and decorations adorn the sparkling trees. On the table, everything becomes more cheerful and even the mise en place is dressed in festive Christmas-themed attire.
Delicious desserts are a must, and today we have a Christmas recipe from Cristina - Le dolci creazioni di Cris, to enjoy the beauty of winter enveloped in the most exquisite scent of Christmas.
Let's see how to make mini fried donuts...
Ingredients
- 150 g Manitoba flour
- 150 g 00 flour
- 150 ml milk
- 40 g softened butter
- 2 egg yolks
- 20 g sugar
- 1 pinch of salt
- 3 g dried yeast
For the chocolate glaze: - 25 g dark chocolate
- 25 g butter
- 10 g milk
- 50 g powdered sugar
- Seed oil for frying
Method
This dough can be made either by hand or in a stand mixer. In both cases, start by mixing the two types of flour in
a bowl, then add the dried yeast and sugar
. Add the egg yolks one at a time, then gradually add the butter and milk, working by hand or with a flat beater until all the ingredients are completely absorbed.
At this point, if using a stand mixer, change to the dough hook; if working by hand, transfer the mixture to a pastry board, add a pinch of salt, and knead until the dough is smooth or, if using a stand mixer, until it is perfectly elastic.
Place the dough in a bowl covered with plastic wrap in a warm, dry place to rise. You can also use the oven with the light on and the heat off for about 2 hours. The dough should double in volume.
At this point, place the dough on a lightly floured pastry board and roll it out with
a rolling pin to a thickness of about 1 cm.
Now all that remains is to cut out our donuts: for this we will need two pastry cutters, a larger one to shape our donuts and a smaller one for the hole. If you don't have pastry cutters, you can use a glass and the nozzle of a piping bag.
Place the doughnuts on a baking sheet lined with parchment paper and let them rise, covered with a cloth, for about an hour.
Once the final rising time is up, all that remains is to fry our soft doughnuts: place a pan with plenty of seed oil on the heat and when it is nice and hot, start frying, taking care to turn them over so that they brown on both sides. As we fry them, place them on paper towels to remove excess oil.
Now all that remains is to prepare the chocolate glaze. Place a small saucepan with the butter on the stove. When it has melted, add the chopped chocolate, remove from
the heat, and stir until smooth. At this point, continue stirring in the powdered sugar until you have a fine glaze without lumps. Now dip our doughnuts in the glaze and leave them to dry before enjoying them.
