Dough
1 tablespoon dry biological yeast (10 g)
1 and 1/4 cups warm whole milk (310 ml)
5 cups wheat flour (650 g)
1 teaspoon salt
2 eggs
¼ cup Soya Soya Oil (60 ml)
4 tablespoons caster sugar (60 g)
Milk chocolate coating
200 g milk chocolate
1/2 cup UHT cream (125 ml)
½ cup colored confectionery
White chocolate icing
240 g white chocolate
1/3 cup UHT cream (85 ml)
½ cup colored confectionery
Pink gel food coloring
Frying
1 bottle of Soya Soya Oil (900 ml)
In a small bowl, mix the yeast with the warm milk and set aside. Meanwhile, in a large bowl add the sifted flour and salt and make a hole in the center of the mixture to receive the liquids. Using a whisk, beat the eggs, oil and sugar in a separate bowl and add to the dry mixture.
Gently incorporate the flour into the liquids with a spatula and when the mixture becomes dense and sticky, continue the process with one hand until all the flour is incorporated. Knead for a few minutes until you have a smooth, even dough.
Take the dough to rest in a bowl greased with oil and cover with plastic wrap or a damp cloth until it doubles in volume.
While this is happening, make the dough.
Meanwhile, make the toppings. In a microwave-safe bowl, combine the milk chocolate and cream and heat on medium power every 30 seconds, stirring at intervals until you have a shiny, even cream. Repeat the process with the white chocolate and add the pink food coloring. Set aside.
When the doughnuts have fermented, roll out the dough on a floured worktop or using two sheets of baking paper brushed with oil to a height of about 2 cm.
Using the cutters, cut out the doughnuts with the larger rim and remove the center with the smaller rim. Transfer them to greased baking paper squares and use the scraps to open the dough again and cut new doughnuts. Let it ferment until it is fluffy and light when it touches the surface of the doughnut.
On low heat, heat the Soya Soya Oil in a tall, narrow-mouthed, thick-bottomed pan to 160°C. Carefully place the doughnuts in the pan with the help of the parchment paper squares. Remove the paper and fry on both sides until golden brown. Remove from the oil with a slotted spoon and place in a bowl lined with paper towels. Repeat the process until the frying process is complete, taking care to maintain the temperature of the oil.
With the doughnuts fried, dip their surface in the toppings and decorate with confectionery.
With the doughnuts fried, dip their surface in the toppings and decorate with confectionery.
