Chocolate and Sugar Doughnuts Made by my son @sid_sanghi01123

Ingredients
Ingredients (for 15 doughnuts):

Milk
Active dry yeast
Eggs (optional)
Unsalted butter
Maida (all purpose flour)
Sugar
Salt
Oil
Cooking chocolate
Vanilla essence (for 15 doughnuts): Milk Active dry yeast Eggs (optional) Unsalted butter Maida (all purpose flour) Sugar Salt Oil Cooking chocolate Vanilla essence

Method
Heat 1 1/4 cups of milk until warm, and combine with 2 1/4 teaspoons of active dry yeast. Stir for 5 minutes, until the mixture is foamy.

Then use an electric mixer to beat 2 eggs, 8 tablespoons of butter, 1/4 cup granulated sugar, 1 teaspoon salt into the mixture of milk and yeast. Now add 2 1/2 cups of flour and mix. Then add another 2 1/2 cups and mix. You should get dough sticky, that pulls away from the sides of the bowl. If the dough is still too wet, keep adding flour, 2 tablespoons at a time.

Keep the dough in a greased bowl at room temperature for about an hour - so that it rises.

Then, turn the dough onto a well-floured surface and roll it to about 1/2 inch thickness. Cut doughnuts with a doughnut cutter or cutting concentric circles with a bowl (for outer circle) and shot glass or something small (for small inner circle)

Put the doughnuts on a floured baking tray with enough space between them and let them rise for another 45 minutes at room temperature. If the kitchen isn't warm enough - heat the oven to 200 and put the tray inside the oven with the door open.

10 minutes before the doughnuts are done rising, put oil on the stove and heat it on a medium flame. This is to fry our doughnuts.

Fry the donuts using a slotted spoon, 2 at a time (or depending on size of oil container that is on the stove) until the bottoms are golden.

Transfer the doughnuts back on to the cooking tray and immediately add the toppings.

Chocolate topping is made by simply melting a third of the slab of cooking chocolate and dipping one aide of the donut in it.

Sugar glaze is prepared by mixing 2 cups of powdered sugar, 1/4 cup of milk and 1 teaspoon of vanilla essence until completely smooth. When the doughnuts are slightly cooled after frying, dip them fully into the glaze using a slotted spoon.

Let the chocolate/glaze harden on the baking tray - you can put the doughnuts in the fridge if you like chocolate/glaze frosted.

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Preparation Time - 30 mints

Servings - 4