Ingredients
Ingredients for the sourdough:
140 grams of flour
3 grams of fresh yeast
90 grams of lukewarm water
Ingredients for the final dough:
sourdough
3 egg yolks
15 grams of milk
30 grams of sugar
20 gr of fresh yeast
125 grams of flour
two pinches of salt
30 grams of butter
Ingredients for the coverage:
100 gr of couverture chocolate
1 teaspoon butter
3 tablespoons of milk
50 gr of icing sugar
Preparation
- To begin, combine all the sourdough ingredients in a bowl, forming a ball, and let it sit covered with a cloth in a warm place until it doubles in size (approximately 1 hour).
- Afterward, place the milk with the dissolved yeast, egg yolks, sugar, sourdough, and flour with salt into the bread maker’s pan. Select the “kneading only” program. Ten minutes into kneading, incorporate the remaining butter. Once the dough forms a perfect ball, transfer it to an oiled bowl and let it rise again until doubled in size (1 hour).
- Next, deflate the dough by punching it down, then divide it into 11 portions. Shape each portion into a ball, creating a hole in the center with your fingers, and let them rise on baking paper. This time, the rising process will be much quicker, taking only half an hour.
- Heat oil for frying the doughnuts and place them on absorbent paper after frying.
- For the glaze, combine all the glaze ingredients in a deep plate and microwave for 1 minute. Afterward, open and mix well to ensure the glaze is fully combined. If needed, microwave for an additional 2 minutes.
- Dip the doughnuts into the glaze and place them on a rack to cool until ready to consume.