Donuts with chocolate glaze in the oven

16 servings
2 hours

How do you make donuts with chocolate icing in the oven? Prepare the products to make the doughnuts. Remove the egg and oil from the refrigerator in advance, they should become room temperature. This is important in the preparation of yeast dough, so that the yeast actively works and raises it. If the products are cold (or, conversely, hot) yeast is not activated, or will die.

Heat the milk to a warm state, it should be pleasantly warm, but not hot, so as not to kill a living organism - yeast. Pour the yeast into the milk and leave for 10 minutes. This is not steam, yeast is not activated and will not start working, it is only necessary to dissolve them. You need sugar to activate!

Knock an egg into the milk, pour in the sugar, add the salt and vanillin. Stir in a whisk.

Sift all the flour into the milk mixture. Sieving the flour saturates it with air, which makes the pastries softer and more airy.

Start kneading the dough - stir the mass with a spoon.

Put the soft butter. And start kneading with your hands. At first, the dough will be sticky, but gradually it will become smooth, uniform and stop sticking to everything in a row. It will take about 10 minutes. In the process, I needed some over-the-norm flour, but literally a couple of tablespoons. The grammovka is quite accurate here, but there may be nuances. At the bottom there is a link to an article about flour, watch it.

When the dough finally leaves the walls, assemble it into a ball. Cover the bowl with the dough with a towel, lid or film and leave to fit for about an hour.

After an hour, the dough should double. If suddenly this did not happen to you, give the test a little more time, about half an hour. If the dough did not rise even after that, then your yeast did not activate (this can happen for many reasons).

Place the matching dough on a flour-dusted work surface. Next comes the stage of doughnut formation. You can roll the dough into a layer and cut out the doughnuts with a glass, and then, in the center, with a glass. This way you get tighter doughnuts, but you'll be left with a lot of extra dough. I chose a more economical way. She divided the dough into equal parts, and then rolled each into a ball. I got 16.

Take the blank and make a hole in the center, stretching and forming the future donut.

Place the doughnuts on a baking sheet lined with baking paper. Cover with a towel and leave for 20 minutes. During this time, future pastries will dissolve, which will make it more lush and tender.

Bake the doughnuts in the oven, preheated to 190 ° C for 15-20 minutes, top-bottom mode. The photo shows that with this method of formation, the hole in the middle practically disappeared, since the doughnuts grew very much when baking.

While the doughnuts cool, make the icing. Take the products for her.

Put sugar, cocoa in a saute pan, pour milk over them. Put on a small heat and, with constant stirring, wait for the sugar and cocoa to dissolve. Put the oil in the saute pan.

Continue to heat the mixture to a hot state, but do not boil it, the oil can separate the whey. Stir until smooth and then cool well.

Dip the cooled doughnuts with a fork one side into the glaze. Decorate on top at will. I sprinkled confectionery sprinkles.