3 1/4 cups all-purpose flour
2 teaspoons active dry yeast
1/2 teaspoon salt
2 eggs, beaten
1 cup whole milk
1 teaspoon vanilla extract
2/3 cup heavy cream
5 tablespoons unsalted butter, melted
1 tablespoon cocoa powder
Vegetable oil for frying
Chocolate topping:
50g dark chocolate, chopped
2 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract, sifted
Hot water
3 1/4 cups all-purpose flour
2 teaspoons active dry yeast
1/2 teaspoon salt
2 eggs, beaten
1 cup whole milk
1 teaspoon vanilla extract
2/3 cup heavy cream
5 tablespoons unsalted butter, melted
1 tablespoon cocoa powder
Vegetable oil for frying
Chocolate topping:
50g dark chocolate, chopped
2 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract, sifted
Hot water
Sift together the flour, yeast, and salt
In a large bowl, whisk together the eggs, milk, and vanilla extract until smooth
Beat until thickened well
Combine the cream, butter, and cocoa powder
Whisk until smooth
Add the flour and cream, alternating between the two, beating well after each addition
Cover and refrigerate for 1 to 2 hours
Roll out the dough on a floured surface to about 1 cm thickness
Cut into 6 cm rounds and cut a small slit in the center of each to form an eye
Fry in hot oil for 1 minute per side, turning once with a spatula
Drain on paper towels
Let cool
Dip the doughnuts in the chocolate topping made as follows: melt the chocolate with the butter, then let cool
Add the confectioners' sugar and vanilla extract
Whisk until smooth
Add hot water to give consistency for dipping
Yield: 16.
