Yeast Donuts with Chocolate Glaze and Cinnamon Sugar Draft

How I make it

Dough

1. Sift the flour into the stand mixer bowl. Add the salt and sugar and mix well, then add the yeast and mix again.

2. Attach the dough hook and, on low speed, add the egg and the butter cubes.

3. Gradually add the warm milk until the dough comes together, then knead about 10 minutes more, until soft and smooth.

4. Shape into a ball, place in a clean bowl, pour in a little oil and turn the dough to coat it on all sides.

5. Cover with plastic wrap and let rise for 1½-2 hours, until doubled.

Shaping

1. Turn the dough out onto a lightly floured surface and roll it about ⅜ inch (1 cm) thick.

2. With a glass or cutter, cut 3¼-inch (8 cm) rounds, then cut a 1¼-inch (3 cm) hole from the center of each.

3. Transfer to a baking sheet lined with parchment paper and let rise again for about 30 minutes.

4. Reroll the remaining dough and cut more rounds the same way.

Frying

1. Pour the oil into a pot or very deep skillet to a depth of about 1½ inches (4 cm) and heat to 375°F (190°C).

2. Fry 3-4 rounds at a time, 1-2 minutes per side, until puffed and browned but not too dark.

3. Lift out with a spatula onto a plate lined with paper towels.

Chocolate glaze

1. Put the chocolate in a heatproof bowl. Bring the cream to a boil in a small saucepan and pour it straight over the chocolate.

2. Wait 1-2 minutes, then stir until the chocolate melts and the mixture is smooth.

3. Add the butter cubes and stir until fully melted. Let cool slightly, keeping the ganache pourable.

4. Dip the donuts in the glaze, set them on a parchment-lined sheet, scatter with sprinkles and let set for a few minutes.

Cinnamon sugar

1. Mix the sugar and cinnamon in a small bowl.

2. Roll the mini sufganiyot in the cinnamon sugar until coated all over and transfer to a serving plate.

What I've learned

• I keep the oil at a steady temperature the whole time.
• The donuts and sufganiyot are best the day they're made.