Italian Doughnuts with Nutella and Chocolate Ice Cream
Any of my former roommates know that my favorite time to start baking is right around midnight and into the wee hours of the morning.
A dessert this decadent can't be made in the mid-afternoon sun. It's a recipe begging to be created when you can't sleep from the summer heat; when you need to create something over-the-top indulgent; when it's still enough outside to think.
Brooklynites don't often request dessert. It needs to be an amazing "bite". So, when some friends hosted "Dessert-Off" party, I got so excited to try out new recipes, I made three things!
- 1/4 cup warm water
- One 7 oz. packet of active dry yeast
- 2 1/2 cups all purpose flour
- 2/3 cup + 1/4 cup sugar
- 5 tbsp. butter, melted and cooled to the touch
- 1 large eggs
- 1/4 cup milk
- 4 cups grapeseed oil (or vegetable oil)
- grated tonka bean, to taste
- In the bowl of a stand mixer, combine warm water, yeast, and 1/4 cup flour. Let the mixture rest for 10 minutes until it begins to bubble and smells sweet.
- In a small bowl, whisk together 2/3 cup sugar, butter, eggs, and milk.
- Gradually add the sugar combination to the yeast, and using a dough hook on speed 3, mix until a sticky dough forms.
- Transfer dough to a bowl sprayed with coconut oil or butter, place a clean towel over top and allow it to rise for 90 minutes.
- Turn out the dough onto a floured surface and pat into a 1/2 in deep rectangle. Using a bench cutter or cookie cutter, cut 1-2 in. squares or circles.
- Heat oil to 365 degrees F and fry doughnuts until golden brown (Monitor temperature closely to it as consistent as possible while adding dough)
- Remove from oil and drain on a paper towel; sprinkle with powdered sugar and tonka bean while they are still warm.
Doughnuts can be eaten alone, with nutella and/or with chocolate ice cream.
Share and Enjoy!