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Ingredients
Ingredients for the sourdough:
3 grams of fresh yeast
90 grams of lukewarm water
140 grams of flour
Ingredients for the final dough:
sourdough
3 egg yolks
15 grams of milk
30 grams of sugar
20 gr of fresh yeast
125 grams of flour
two pinches of salt
30 grams of butter
Ingredients for the coverage:
100 gr of couverture chocolate
1 teaspoon butter
3 tablespoons of milk
50 gr of icing sugar
Preparation
1. At first we mix all the ingredients of the sourdough in a bowl, make a ball and leave it covered with a cloth in a warm place, until it doubles its volume (more or less 1 hour).
2. After that time we put the milk with the dissolved yeast, the yolks, the sugar and, on top, the sourdough and the flour with the salt in the pan of the bread maker. We put the program “only kneading”. 10 minutes after starting the kneading, we added the butter that we were missing. When we see that all the dough is a perfect ball, we take it out to a bowl (greased with oil) and let it rise again until it doubles the volume (1h).
3. Then we punch the dough to degas and divide it into 11 portions. We make a ball with each of them and with our fingers we make a hole in the center. Let rise on baking paper. This time the leavening will take much less time, just half an hour.
4. We heat oil and fry our donuts and remove them on absorbent paper.
5. We put all the ingredients of the coverage in a deep plate and we put it in the microwave for 1 minute. After that time we open and mix well, so that the coverage is all united. If necessary, we put the micro 2 more minutes.
6. We take the donuts and dip them in the coverage. Then we leave them on a rack to cool, until the time to consume them.
