Chocolate Glazed Donuts
Over the last few years I have worked with quite a few companies and one of my favorites has been Red Star Yeast. These folks know their stuff , they are supportive and they are so wonderful to deal with. So when I received an email about their new Platinum Yeast, I was super excited.
Just ask my family, I couldn’t quit talking about it. And then this Platinum VIP package arrived on my door step.
Do they know how to make a blogger feel special or what?
Inside was the most awesome apron, a fancy cutting board with the Platinum logo and of course Platinum Yeast!
Now this is no ordinary yeast and all of you bakers and wanna-be bakers listen up. The new Platinum Yeast takes all of the guess work out of the yeast process. It is simple and you will get the best results every time.
How is that possible you ask? Well you see, Platinum is a premium instant yeast blended with select dough improvers commonly used by professional bakers.
- Strengthens the dough and improves dough tolerance to variations in kneading, rising, and flour quality.
- Increases the amount of leavening retained in the dough and decreases the risk of the dough collapsing after proofing or during baking.
- Professional quality baking made simple at home!
Now let me tell you about my experience with Platinum Yeast. I decided to make donuts. I’ve never made donuts before, unless you count unrolling a can of biscuit dough and frying it. Not quite the same.
I love donuts, well obsess about donuts might be more accurate. We don’t have Dunkin’ Donuts, Krispy Kreme and certainly nothing as fancy as the famed Vodoo Doughnut here in Wyoming. The best I can do is pick up some previously frozen pastries.
I’ve been a little intimidated to make homemade donuts so I thought it was the perfect thing to try with the new Platinum Yeast. There was no proofing the yeast, the dough was easy to handle and the donuts were light and airy and perfect. I may need an intervention after discovering how easy it is to have fresh made donuts on demand!
If I can do this so can you! I have to mention also that the chocolate glaze will knock your socks off!
One more thing, the nice folks at Red Star Yeast are providing a Platinum VIP package for one lucky reader. I told you they are great!
WE HAVE A WINNER! JAN “i love making cinnamon rolls so that would probably be my first project”
THANKS TO EVERYONE WHO ENTERED!
To enter: Leave a comment telling me what you will bake with the Platinum Yeast.
For additional entries:
- Follow Miss in the Kitchen & Red Star Yeast on facebook.
- Follow Miss in the Kitchen & Red Star Yeast on twitter.
- Follow Miss in the Kitchen & Red Star Yeast on Pinterest.
- Tweet about the giveaway or share on your facebook page.
Leave a comment for each. Giveaway open to US residents.
Entries will be accepted throughThursday, October 4th.
Winners of the VIP packages will also be entered into a random drawing for a Platinum Kitchen Aid Mixer! The Grand Prize Drawing will be held November 12, 2012.
Chocolate Glazed Donuts
- 1 package Platinum Red Star Yeast
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm milk (about 120°)
- 1 tablespoon honey
- 1 egg
- Vegetable oil for frying
- 1 cup milk chocolate chips
- 3 tablespoons half and half
- 2 teaspoon espresso powder
- 1/3-1/2 cup powdered sugar
In a large mixing bowl, add Platinum yeast and 1 1/2 cups of flour. Mix together. Stir in warm milk, honey and egg. Add remaining 1 cup of flour and salt. Stir together until well combined, beat with a wooden spoon about 2 minutes.
(You can also use an electric mixer with a dough hook to do the mixing.)
Cover bowl with a flour sack towel and set aside in a warm place for about an hour.
Punch dough down and pour onto a lightly floured surface. Knead several times to make sure there are no air bubbles. Roll out to about 1/2 inch thickness on a floured surface.
Cut into circles with a 2-inch biscuit or cookie cutter.
Place on a floured surface, cover with flour sack towel and set aside about 30 minutes or until doubled in size.
Meanwhile, prepare the glaze.
Add chocolate chips, half and half, and espresso powder to a microwave safe bowl. Microwave for 30 seconds and stir. Continue at 15 second intervals, stirring in between until chocolate is melted and smooth. Add powdered sugar a little at a time until you get a consistency you are happy with, stirring until glaze is smooth. Set aside.
Heat about 2 to 3 inches of oil in a heavy pan or cast iron skillet to 375°. Fry donuts 3 or 4 at a time for about 1 to 2 minutes per side or until lightly browned. Remove to a paper towel lined baking sheet to drain.
Allow donuts to cool about 5 minutes and spread glaze over each one. Serve immediately and under the slim chance there are any left, you can store them in an airtight container. Best if eaten in 24 hours.
Disclosure: This is a sponsored post and Red Star Yeast is sponsoring the giveaway. All opinions are 100% my own.