Dark Chocolate Donuts
1.
Add milk, eggs, yogurt, refined salt, sugar and cream cheese to the bread bucket.
2.
Then add high-gluten flour, low-gluten flour, milk powder and yeast powder, start the bread machine and kneading for 15 minutes,
3.
Add softened butter,
4.
Mix the noodles for another 15 minutes,
5.
Then the dough is fermented for 40 minutes with the fermentation function of the bread machine,
6.
Take out the fermented dough and roll it into a round piece,
7.
Carve out the shape with a doughnut mold, keep the center in the middle, knead the remaining dough together, roll it out, and carve again until the dough is all used up.
8.
Code all the engraved donuts and the small circle into the gold plate,
9.
Put it in the oven, select the fermentation function, and serve for 30 minutes
10.
Then preheat the oven, 175 degrees, up and down, bake for 12 minutes,
11.
Take out the baked doughnuts and put them on the drying net until they are not hot.
12.
The dark chocolate melts in water,
13.
Use a silicone brush to brush a layer of dark chocolate on the doughnut, and then sprinkle with colored chocolate candy pins to decorate. The small round hearts of the doughnuts are stringed with toothpicks every two. Brush with chocolate and sprinkle with chocolate candy pins. The baby will love it so much.
Tips:
For chocolate, I chose 65% dark chocolate. The dough has very little sugar. The sweetness mainly comes from chocolate and sugar needles. It tastes a little bitter and not so sweet.
Another way of making donuts is to fry them in the pan after the second serving, then drain the oil out of the pan, and sieve a layer of powdered sugar on the surface for decoration. Which way you prefer, it’s up to your personal preference.
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