Italian Style Baked Donuts, Mini Donuts and Brioche

Italian Style Baked Donuts, Mini Donuts and Brioches

This recipe offers a simple yet flavorful way to make Italian-style donuts, mini donuts, and brioches. It combines traditional techniques with fresh ingredients to create a delightful treat.

A 2-hour recipe that yields 20 small donuts or 10 large. The dough is kneaded and risen, then shaped and baked. The donuts are topped with pearl sugar, while the brioches are dipped in chocolate and dusted with icing sugar.

Ingredients

• 1 egg
• 1 boiled mashed medium potato
• 230ml lukewarm milk
• 80gr sugar
• 500gr AP flour
• 11gr (one sachet) of dry yeast or 25 of fresh yeast
• 65gr olive oil
• 1 teaspoon of vanilla extract
• 1 pinch of salt
• Apricot jam for the brioche filling
• 200gr hard dark chocolate
• 3 tbs heavy cream

Ingredient Notes

• 1 egg: Use a fresh egg for best results.
• 1 boiled mashed medium potato: Ensure it is fully boiled and cooled before use.
• 230ml lukewarm milk: Use a milk that is not too hot or too cold.
• 80gr sugar: Use granulated sugar for optimal texture.
• 500gr AP flour: Use all-purpose flour for a balanced texture.
• 11gr (one sachet) of dry yeast or 25 of fresh yeast: Use fresh yeast for better rise.
• 65gr olive oil: Use a mild olive oil for a light flavor.
• 1 teaspoon of vanilla extract: Use a high-quality vanilla for depth.
• 1 pinch of salt: Use a fine salt for flavor enhancement.
• Apricot jam for the brioche filling: Use a ripe apricot jam for a natural flavor.
• 200gr hard dark chocolate: Use a high-quality dark chocolate for a rich texture.
• 3 tbs heavy cream: Use a light cream for a smooth texture.

Instructions

1. Mix the egg and sugar Combine the egg and sugar in a bowl. Add the milk and yeast, and mix well.
2. Add the mashed potato and flour Add the mashed potato and 2/3 of the flour. Mix well.
3. Add the remaining ingredients Add the olive oil, salt, and the remaining flour. Knead the dough by hand or in a food processor.
4. Rise the dough Cover the dough and let it rise in a warm place (25°C) for 2 hours.
5. Shape the donuts Roll out the dough on a floured worktop. Shape the donuts with 2 round cutters.
6. Bake the donuts Place the donuts on the oven tray and let them rise for another hour. Preheat the oven to 200°C.
7. Top the donuts Brush the large donuts with milk and spread pearl sugar on the top.
8. Prepare the brioches For the jam brioche, follow the instructions here.
9. Dip the donuts Dip the donuts in the chocolate sauce. Let them cool.
10. Finish the brioches Dust the brioches with icing sugar.

Tips for Success

• Ensure the dough is properly risen before shaping.
• Use a floured worktop to avoid sticking.
• Let the donuts rise in a warm place to achieve the right texture.
• Use a light cream for the topping to avoid a heavy texture.

Common Mistakes

• Over-kneading the dough can make it too firm.
• Under-rising the dough can lead to a flat texture.
• Using too much flour can make the donuts too dry.
• Not allowing the dough to rise properly can result in a dense texture.

Substitutions

• Replace the potato with a different grain or vegetable for variety.
• Use a different type of flour if the dough is too sticky.
• Replace the vanilla extract with a different flavoring for a unique taste.
• Use a different type of chocolate for the brioches.

Variations

• Add a pinch of cinnamon for a warm flavor.
• Use a different type of jam for the brioche filling.
• Replace the heavy cream with a lighter cream for a smoother texture.
• Use a different type of flour for a different texture.

Serving Suggestions

• Serve the donuts as is, with a side of fruit or a glass of milk.
• Serve the brioches with a scoop of vanilla ice cream or a drizzle of caramel.

Storage

Store in an airtight container at room temperature for up to 3 days.

Reheating

Reheat in a low oven at 160°C for 10-15 minutes if needed.

Frequently Asked Questions

How long does the dough rise?

The dough rises for 2 hours in a warm place (25°C).

Can I use a food processor to knead the dough?

Yes, but add more flour if the dough is too wet.

What type of chocolate is best for the brioches?

A high-quality dark chocolate for a rich texture.

How do I shape the donuts?

Roll out the dough and use 2 round cutters to shape the donuts.

Final Notes

This recipe offers a simple yet delicious way to make Italian-style donuts, mini donuts, and brioches. The dough is kneaded and risen, then shaped and baked to perfection.

Recipe research inspired by: myitaliancuisine.blogspot.com

La nostra tavolaCook, share & eat together Join our cooking group