- 3/4 cup warm milk (180 ml)
- 1 tsp active dry yeast
- 1/4 cup sugar (50g)
- 1/4 cup melted butter (60 g)
- 3 eggs
- 1/2 tablespoon brandy, rum, vodka or vinegar
- 1 tsp vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour (450 g)
- 1 cup of chocolate pudding (250 ml)
- Oil for frying
- 150 g of chocolate chips
- 100 ml of heavy whipping cream
- 1 tbs of icing sugar
- Add yeast to warm milk, stir to dissolve and set aside.
- After 5 minutes add flour, salt and sugar to a bowl of your stand mixer fitted with the dough attachment and mix it for about 30 seconds.
- Add vanilla extract, eggs, melted butter, vinegar and milk and yeast mixture and knead until smooth and elastic, around 5 minutes.
- Place dough in a greased bowl. Cover and let rise until doubled in bulk, anywhere from 1 to 2 1/2 hours.
- Transfer the dough onto lightly floured surface. Roll to 1/2-inch thickness. Cut rounds with a large cookie cutter. Remove scraps, and re-roll and re-cut.
- Cover with a plastic wrap and let them rest while you heat up the oil or the oven if you decide to bake them.
- In a deep skillet heat up around an inch of sunflower oil. Check with a piece of raw potato if the oil is ready.
- Fry the donuts for couple of minutes on each side.
- If you bake them then you need the oven preheated to 180 C/350 F and bake the donuts for about 20 minutes or until golden brown.
- Let them cool down completely before the next step.
- Using a piping bag stuff the donuts with chocolate pudding.
- Add hot cream to the chocolate, let is stand couple of minutes then add icing sugar (optional) and whisk until smooth.
- Dip top of the donuts in the chocolate and let them sit until the chocolate will set a bit before serving.