Chocolate donut

40g of chocolate and 40g of butter, melt over a double boiler or microwave for one minute until melted.

Stir well, and once it’s no longer hot, put it into a piping bag.

Mix 50g of milk, 3g of yeast powder, and 20g of sugar evenly.

Add an egg and mix evenly.

Add 150g of high-gluten flour and 2g of salt, and knead with a stand mixer for 10 minutes first.

After a few minutes, add 20g of softened butter, then knead for ten minutes. Ferment, then press to release the air.

Divide into five equally sized small dough balls, shape them into rounds, and let them rest for 10 minutes.

Take a piece of dough and roll it into a long strip.

Roll the dough into a long rectangular shape, pressing the longer sides thinner.

Make a small opening in the piping bag filled with chocolate sauce, squeeze the chocolate sauce in, leaving some space at both ends.

Fold the left side toward the middle, completely enclosing the chocolate spread, seal one end, roll out the air from the middle, and then seal the other end.

Then fold from the right side toward the center in the same way.

Pinch the joint tightly. Flatten one side of the head with a roller.

Place it on oiled paper to form a ring, use the flattened end to completely cover the other end, and adjust the shape.

Ferment for about 20 minutes, until it feels lighter when lifted.

While waiting for the fermentation, make the chocolate coating: 40g chocolate, 40g butter, 40g coconut oil, melted in a double boiler.

When the oil temperature is around 140 degrees, put in the donuts and fry on low heat. Note that 140 degrees is a very low temperature, so if you're not confident, be sure to use a kitchen probe! Do not remove this parchment paper, because if there is little oil, the donuts touching the bottom of the pan will turn very dark; the parchment paper can help prevent this ugly color caused by high heat. Keep the temperature probe in the pot; as soon as the temperature reaches 150, turn off the heat for half a minute. One side will be fried quickly.

Fry one side until golden, then flip to fry the other side, keeping the parchment paper in the oil, and remove it after taking the food out of the oil.

It's too hot right out of the pot, let it sit for a while first.

After it cools a little, dip it in a layer of prepared chocolate coating, decorate it as a gift, and refrigerate until cooled.

Finished product image.