Ingredients
Scale
- 60 ml milk
- 120 ml water
- 21 g active dry yeast
- 50 g sugar
- 550 g Manitoba flour (or bread flour)
- 2 eggs
- 1 egg yolk
- 70 g unsalted butter
- 750 ml vegetable oil (for frying)
- 350 g chocolate spread
- 360 g apricot jam
Instructions
- In a bowl, combine lukewarm milk, water, yeast, and sugar. Let sit for 10 minutes until frothy.
- In a stand mixer, combine flour, eggs, egg yolk, salt, and the yeast mixture. Knead on medium speed for about 6-8 minutes until elastic. Add butter and knead an additional 3-4 minutes.
- Cover and let rise at room temperature for 1 to 1.5 hours until doubled in size.
- Roll out dough to about 2 cm thick on a floured surface and cut into hearts using a cookie cutter.
- Let shaped dough rise again for about an hour until tripled in size.
- Fry in hot oil (170-180°C) until golden brown on both sides.
- Coat warm doughnuts in sugar and fill with chocolate spread or apricot jam using a pastry bag.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg