ingredients:
For 20 mini donuts:
For the donut dough:
3 tablespoons crisco or soft butter 150 g caster sugar 3 eggs 1 tsp vanilla extract375 g flour3 tbsp yeast3 / 4 tbsp salt90 ml milk1 / 2 tablespoons cinnamon +/- 400 ml sunflower oil or rapeseed for frying donuts
For icing:
115 g of dark chocolate125 ml of liquid whole cream2 teaspoon of glucose (or honey if you do not have one) 2 teaspoons of vanilla vermicelli extract in chocolates or colors ...
Preparation:
Chocolate icing:
In a bowl, cut the chocolate into small pieces. Boil the cream and when it is boiling pour over the chocolate and mix with a maryse until the chocolate is completely melted. Add glucose or honey and vanilla extract, mix well and allow time to prepare the donut dough.
The donut dough:
In a bowl, whip the crisco (shortening) or butter with the caster sugar.
Add the eggs one by one, whisking after each addition.
Pour the vanilla extract and whip again.
In a large bowl, mix flour, salt, and baking powder. Add the flour mixture alternating with the milk until you obtain a homogeneous mixture.
If the dough is a little too soft add a little flour.
Sprinkle generously with your work surface and the dough. Spread it to a thickness of 1.5 cm.
Take a 7 or 8 cm cookie cutter (or a glass if you do not have a cookie cutter).
Make as many pasta rings as possible, then collect the remaining dough, spread it out again and repeat.
With a smaller 1.8 cm cookie cutter (I use a smooth bushing) make holes in the center of the dough circles.
Pour the oil into a deep skillet. Heat to 190 ° C (use a sugar thermometer if you have one to check that the oil is at the right temperature).
Prepare a plate with paper towels. Fry the donuts 2 minutes or so on each side. Then place them on the absorbent paper.
Prepare a small bowl with chocolate vermicelli and a large bowl with chocolate icing. Dip the top of the donut into the frosting, shake a bit to remove the excess. Put vermicelli on the frosting and proceed in the same way with the rest of the donuts.