This recipe for mini donuts with Nutella is created by chef Gregory Cohen.
In a bowl, mix the flour, sugar, salt, and fresh yeast. Add the milk and the beaten egg.
Mix with your fingertips. Knead vigorously for 5 minutes.
Add the butter in pieces. Knead again with a little flour if necessary. The dough should be very smooth.
Place the dough in a bowl on a clean towel. Let it rest for 30 minutes at room temperature.
Degas the dough by pressing down on it with a spatula. Refrigerate for 1 hour.
Roll out the dough to a thickness of 5 mm. Cut out circles using a glass.
Let rise in the open air for 30 minutes.
Fry at 170°C. Stir with a metal skimmer. Once golden brown, place on a sheet of absorbent paper.
Lightly sprinkle with powdered sugar.
To finish, fill the center of the doughnut with chocolate spread. And there you have it, it’s ready, you can enjoy!
0 servings
5
EN 
TH