Ingredients:
For the Dough:
3/4 cups Warm Milk
1 packet (2 1/4 teaspoons) Active Dry Yeast
1 tablespoon Unsalted Butter, Melted
2 tablespoon Apple Cider Vinegar
1 tablespoon + 1 teaspoon Red Food Coloring
1/3 cup Sugar
2 1/2 cups All Purpose Flour
2 tablespoon Cocoa Pow der
1/2 teaspoon Salt
For the Cream Cheese Glaze:
4 ounces Cream Cheese, Softened
1/2 cup Powdered Sugar
3 tablespoons Milk
To make the dough, place 1/4 cup of the warm milk in the bowl of a stand mixer. Sprinkle the yeast over the milk, let sit for 5 minutes.
In a small bowl, combine the remaining
1/2 of milk with the sugar, butter, and apple cider vinegar. Add it to
the yeast mixture and stir to combine. Stir in the food coloring.
Add the flour, cocoa powder, and salt
and stir until dough starts to form. Change to the dough hook and knead
until the dough starts is smooth and elastic, about 5 minutes. If the
dough starts to stick to the bowl, slowly add more flour, 1 tablespoon
at a time, until the dough is no longer sticky.
Transfer to the dough to a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm place, preferably a turned-off oven, and allow it to rest until doubles in size, about 1 hour.
Turn the dough out onto a lightly
floured surface and, using a rolling pin, roll out the dough until it is
1/4-inch thick. Using a doughnut cutter (if you don’t have a doughnut
cutter, you can use 2 round cutters – 1 that is about 3 inches, and the
other that is about 2 inches for the inner circle) cut out the doughnuts
until you have no dough left. If desired you can gather up the scraps
into a ball and roll it out and cut out more doughnuts. I prefer not to
do this because I feel the dough becomes too tough.
Place the doughnuts on a baking sheet
lined with a silicone mat or parchment paper, about 2 inches apart.
Cover with a clean towel and let sit for about 45 minutes.
Preheat the oven 375 degrees F.
Bake the doughnuts until thy have set
and are slightly puffed, about 7 minutes. Be careful not to over-bake
the doughnuts, you want them to be light and doughy inside. Allow the
doughnuts to cool completely on the baking sheet.
While the doughnuts are cooling, make the cream cheese glaze. In a medium bowl, whisk
together the cream cheese and powdered sugar. Add the milk and whisk
until a thick liquid glaze had formed. If the glaze is too thin, add
more powdered sugar. If the glaze is too thick, add more milk.
Dip the doughnuts halfway into the
glaze and transfer to a draining/cooling rack set over a baking sheet.
Let the doughnuts sit until the glaze has hardened, about 20 minutes.
Serve and enjoy!
Makes:
About 15 Doughnuts
No comments:
Post a Comment