To celebrate Shrove Tuesday as it should be, pastry chef Christophe Michalak has published his recipe for homemade donuts, also called "Berlin balls"Easy to prepare, however the recipe calls for"a lot of work". But under his publication, the chef promises a result unbelievable : "you will love the tasting, an ultimate happiness to savor again and again".
A stunning recipe, therefore, to be consumed without moderation. In the end we get donuts so delicious and delicious, that we can easily taste them "nature". Otherwise, we would gladly dip them in the wonderful spread of which the chef generously gives us the recipe. We did not need more to convince us. Come on, in the kitchen!
⋙ How to make donuts in the oven?
The recipe for delicious donuts Christophe Michalak style
The ingredients of the recipe:
For the sourdough
- 140 g T45 flour
- 3 g fresh yeast
- 90 g water
For the donut dough
- 125 g flour
- 35 g of caster sugar
- 4 g fine salt
- 20 g of semi-skimmed milk
- 30 g yeast
- 2 egg yolks
- 35 g butter, cut into pieces and at room temperature
The preparation steps:
For the sourdough
- Mix all the ingredients in a bowl, cover with a tea towel and let rise for 1 hour 30 minutes at room temperature.
For the donut dough
- In the food processor, place all the ingredients (except the butter) and the sourdough.
- Mix everything with the robot hook for about 4 to 5 minutes.
- Add the butter then mix again for 1 minute.
- Place the dough in a bowl, film the surface and store an hour in the refrigerator.
- Take the dough out of the refrigerator, fold it over and place it back in the fridge for at least 2 hours (or overnight).
- The next day, take the dough out of the refrigerator and make a sausage.
- Preheat the oven to 40 ° C.
- Separate the sausage into 8 parts, roll and place on a baking sheet covered with baking paper.
- Film everything delicately and place the baking sheet in the oven for 30 to 40 minutes.
- Take the baking sheet out of the oven and heat the frying oil (sunflower, peanut or grape seed) to 160 ° C maximum.
- Fry the donuts for about 30 seconds on each side.
- The oil should not be too hot, otherwise the donuts will be too colorful and undercooked inside.
- Place on absorbent paper, and let cool for 10 minutes.
- Roll the donuts in caster sugar before sprinkling them with icing sugar.
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Christophe Michalak's spread recipe
This recipe, which the pastry chef's son loves, is perfect for generously dipping your donuts in it like Christophe Michalak does. If he specifies that this spread stores easily for two to three weeks, he "doubts it stays that long in our cupboards".
The chef also offers store in the fridge and cut cubes of dough that will perfectly accompany a gourmet break in the afternoon. Finally, to get "a more intense and less sweet taste", do not hesitate to replace part of the milk chocolate with dark chocolate. Gluttony guaranteed!
The ingredients of the recipe:
- 150 g of well toasted hazelnuts (or walnuts, or pistachios …)
- 150 g icing sugar
- 30 g of hazelnut oil (or other)
- 150 g of melted milk chocolate
- A pinch of fleur de sel
The preparation steps:
- In a blender, crush the hazelnuts with the icing sugar.
- Add the oil, melted chocolate, and salt.
- Blend for a few minutes if you want a grainy texture, or longer for a finer texture.
- Reserve in a pot at room temperature.
- It's ready !
Read also :
⋙ Christophe Michalak: his brioche recipe without egg or butter (but with an unusual ingredient)
⋙ Christophe Michalak's incredible tarte Tatin (and his tips for making it a success)
⋙ Christophe Michalak's tip for successful snow whites