Chocolate Yeast Raised Donut Merritt's Bakery

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In a small bowl, combine the butter, milk, and corn syrup. Whisk in the melted chocolate chips and powdered sugar until smooth. The glaze will set up so if needed, place in microwave for a few seconds to soften and whisk smooth again. Check the temperature of the oil with a cooking thermometer. It should read 350 degrees F, adjust heat as needed.

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Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth. Immediately dip the doughnuts into the glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Let the glaze set on the doughnuts for 30 minutes before serving.

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Making the Batter: In a large mixing bowl, whisk together eggs, buttermilk, vanilla, and melted butter. Add the dry ingredients to the wet ingredients, stirring just until combined. Fold in chocolate chips if using. Spoon the batter into the greased donut pans or baking sheet, filling each well about half full.

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Instructions For Chocolate Yeast Doughnuts: Place all the ingredients into the mixing bowl with the hook attached. Mix the doughnut dough for 4 minutes on slow speed, then increase the speed and mix for 5-6 minutes on higher speed. Mix the dough until full gluten development. Remove the dough from the machine and form it into a large ball shape.

Chocolate Yeast Raised Donut Merritt's Bakery

To make the doughnuts: In a small saucepan set over low heat, warm the milk and butter until butter is melted. Remove from heat and let sit for about 5 minutes, or until mixture is 110-120°F. In the bowl of a stand mixer fitted with a dough hook, combine two cups of the flour with the yeast, salt, and sugar.

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Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack. While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.

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Preheat the oven to 425°F and have ready a greased, 6-cavity donut pan. In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. Add the butter, oil, and sugar to a large mixing bowl and cream together on medium-high speed for about 2 minutes.

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Start by sifting the sugar, cocoa powder, and salt into a bowl. Pour in the milk. Then mix in the vanilla and corn syrup to make a smooth glaze. Use to spoon over donuts or just simply dip them into the bowl one at a time. Allow the glaze to set slightly before serving.

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Pour the warmed milk in the bowl of a stand mixer, fitted with the dough hook attachment. Add the sugar and yeast and stir to combine. Let sit for 5 minutes. Add the egg, melted butter and vanilla extract and beat to combine. With the mixer running slowly, add the flour and salt and mix for 5 minutes to work the dough.

Chocolate Yeast Raised Donut Merritt's Bakery

Wet ingredients - In a large mixing bowl of a stand mixer , with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine. Wet to dry - Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated.

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Grease a donut pan * with oil or butter. Set aside. Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside. In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined.

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Heat the oil to 350 degrees F. Use a metal spatula or frying "spider" to gently lower a donut into the hot oil. Fry donuts one or two at a time on each side for about 1 minute until golden brown. Remove from the oil and cool on a cooling rack with a baking sheet or paper towel underneath.

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Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. Cover loosely with greased plastic wrap.

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Cover and allow to rise. Heat 2 to 3 inches of oil in deep fat fryer or heavy saucepan to 375~ F. Heat a wide spatula in the oil. Gently slide spatula under a doughnut. Place doughnut in the hot oil, and fry about 2 minutes on each side. Remove from oil; drain on paper towels.

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Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

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Instructions. In a medium bowl or liquid measuring cup, mix together the water, honey, egg, yolks, and vanilla. In the bowl of a stand mixer fitted with a dough hook, mix together the flour, milk powder, yeast, 1/4 cup (50g) sugar, and salt. Add the wet mixture to the dry and mix until combined.