15 g of active dry yeast
1/2 cup whole milk
2 eggs
1/2 cup all-purpose flour
2 tablespoons unsalted butter, softened
3 cups all-purpose flour
Filling
400 g of semi-sweet chocolate chips
4 tablespoons heavy cream, whipped
Confectioners' sugar for dusting
15 g of active dry yeast
1/2 cup whole milk
2 eggs
1/2 cup all-purpose flour
2 tablespoons unsalted butter, softened
3 cups all-purpose flour
Filling
400 g of semi-sweet chocolate chips
4 tablespoons heavy cream, whipped
Confectioners' sugar for dusting
1
Dissolve the yeast in warm milk
Add the eggs, sugar, butter, and gradually add the flour
Mix until a smooth and elastic dough forms
Let the dough rest until it has doubled in volume
2
Roll out the dough on a lightly floured surface to about 8 cm in diameter
Use a smaller cutter to remove the center of each circle, forming the donuts
Place them on a greased baking sheet and let them rise again
Bake at 375°F for 30 minutes
Let cool and cut in half
Filling
Melt the chocolate in a double boiler and mix with heavy cream
Let it cool completely and beat until smooth and shiny
Fill the donuts and dust with confectioners' sugar
Serve warm or at room temperature.
