Mini Donuts Chocolate Sauce
(Rapid Hardening)
Ingredients
120 g rock sugar
2 tablespoons sugar-free cocoa powder
2-3 tablespoons milk (adjust to desired consistency)
1 tsp vanilla extract
1 tbsp melted butter (optional, for gloss)
Instructions for Use
Sift dry ingredients: Sift rock sugar and cocoa powder into a bowl to avoid lumps.
Mix with milk: Add the milk little by little, stirring constantly until you get a smooth, slightly thick consistency. If you prefer a more fluid frosting, add a little more milk.
Add vanilla extract and butter: Stir in vanilla extract and, if desired, melted butter to give the frosting more shine.
Dip Mini Donuts: Dip the mini donuts in the frosting and coat them well with the chocolate mixture.
Wait until it hardens: Place the finely frosting donuts on a rack and allow the frosting to firm. After about 15-20 minutes, the icing should be firm, but the bite will be soft.
That’s it! The delicious chocolate glaze hardens quickly when enjoying mini donuts, giving them the perfect texture and irresistibly sweet flavor. 🍩 🍫
Italian puff with puff pastry cream filling
Ingredients
Making Puff Dough
2 ¾ cups of unbleached wheat flour (340 g)
¼ teaspoon salt
½ tsp sodium bicarbonate
2 cups water (480 ml)
9 ½ tbsp butter (135 g)
6 large eggs
Custard
1 cup sugar (200 g)
½ cup flour (65 g)
¼ teaspoon salt
3 cups whole milk (720 ml)
4 egg yolks
3 tablespoons unsalted butter
1 ½ tsp vanilla extract
1 tablespoon rum (optional)
Production instructions
Prepare the pie
Preheat oven: Preheat oven to 200 °C (400 ° F). Line a baking sheet with parchment paper.
Cook the dough:
In a large pot, heat the water, butter, and salt over medium heat until the butter is melted and the mixture starts to boil.
Remove pan from heat and add flour in one go. Stir vigorously with a wooden spoon until the mixture comes off the sides of the pan and forms a lump.
Turn the pan back to low heat and cook for an additional 1-2 minutes, stirring constantly to dry out the dough slightly.
Whisk in eggs:
Remove the pan from the heat and allow the mixture to cool for a few minutes.
Add eggs one by one, mixing well after each addition until the batter is smooth and shiny.
Roasting:
Using a piping bag or spoon, pile the batter on the baking sheet into hillocks, leaving a space between each hillock.
Bake for 20-25 minutes until the puff pie is golden brown. Remove from oven and let cool.
Prepare custard filling
Mix the dry ingredients:
Combine sugar, flour, and salt in a large saucepan.
Add the milk and egg yolks:
Heat over medium heat, adding a small amount of milk at a time, stirring constantly to avoid lumps.
Whisk the egg yolks in a small bowl, then slowly add to the milk and flour mixture, whisking quickly so that the yolks don’t set.
Cook the cream:
Cook the mixture, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.
Remove from heat and add butter, vanilla, and rum (as used). Mix well until the butter is melted and the cream is silky.
Cool the custard sauce:
Cover the custard sauce with plastic wrap, making sure the wrap touches the surface to prevent crust.
Homemade delicious braid bread
Ingredients
-500 g wheat flour
-250 ml warm milk
-50 g melted butter
-50 g of sugar
-1 egg
-10 g of salt
-25 g of fresh yeast (or 7 g of dry yeast)
-1 beaten egg (for glazing)
-Sesame (optional)
Preparation method
1. In a small bowl, dissolve the yeast with a little warm milk and a tablespoon of sugar. Let sit for 10 minutes until bubbles are seen; This indicates that the yeast is already active.
2. In a large bowl, mix the flour and salt well.
3. Make a well in the middle of the flour and add the active yeast, remaining warm milk, sugar, melted butter and eggs. Stir until thoroughly combined.
4. Flip the dough onto the floured surface and knead for about 10 minutes. The dough should be smooth and elastic and not sticky to your hands. Add some more flour if it feels too sticky, but be careful.
5. Form the dough into a ball and place it in an oiled bowl and cover with a damp cloth. Let sit in a warm place for 1 hour until the dough doubles in size.
6. After the dough wakes up, divide it into three equal parts.
7. Divide the dough into three sections, each about 30-40 cm long.
8. Place the strips parallel on the table and connect the upper ends.
9. Start braiding, just like braiding, first cross the right braid over the middle braid, then cross the left braid over the middle braid, and so on until the end.
10. Press the lower ends together to seal.
11. Place the braids on a baking sheet lined with baking paper and cover with a damp cloth. Let sit for 30-40 minutes until the braids are slightly longer.
12. Preheat the oven to 180 °C.
13. Brush the braids with beaten eggs and sprinkle sesame or white sesame seeds on top if desired.
14. Bake for 25-30 minutes until golden brown. Tapping lightly will make a hollow sound.
15. Cool on a grid rack before slicing and enjoying.
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