Homemade Donuts
- 2 oz melted butter
- 3 oz water
- 2 1/2 tsp active dry yeast
- 6 oz whole milk
- 1 1/2 oz granulated sugar (more for coating the donuts)
- 1 tsp kosher salt
- 1 egg
- 2 oz golden raisins (this is my favorite to use, but use whatever suits your fancy)
- 160 g all purpose flour
- 160 g cake flour
- 2 inches of canola oil or peanut oil
- 8 oz ricotta cheese
- 1 oz honey
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- 1 1/2 tsp fresh lemon juice
- pinch of kosher salt
- 1/2 tsp orange zest
- 1 cup semi sweet chocolate chips
- 2 oz unsalted butter
- 1 tbsp heavy cream
- 1 tsp instant coffee grounds (optional)
- 1 tbsp strong brewed coffee or expresso (optional)
- 1 tsp vanilla extract
In a Kitchen Aid mixing bowl, add the melted butter, water, yeast, milk, sugar, salt, egg and whisk together.
Add the cake flour and all purpose flour and attach the bowl to your mixer. Using a dough hook, mix the ingredients together to form the dough. Add in the chopped golden raisins. Mix just until the flour is incorporated. Cover the dough with a damp towel and put it in a warm environment to proof for one hour.
After the dough is done proofing, heat up your oil (at least 2 inches deep) to 375°F. Using a one once scoop (#30 or #36 disher), scoop balls of dough carefully into the hot oil. Using tongs, flip occasionally and cook for 3 to 4 minutes or until golden brown.
When the donuts are cooked, scoop them out of the oil and onto a paper towel. While still hot toss them in sugar. Enjoy!
Using a food processor, add the ricotta cheese, honey, cream, vanilla extract, lemon juice and salt. Pour ricotta sauce into a bowl and zest an orange right over it and give it a quick mix. Cover it and allow it to thicken up in the refrigerator.
Using a double boiler, add the chocolate chips, butter, cream, instant coffee grounds, brewed coffee and vanilla extract. Stir with a spatula as the chocolate melts and all ingredients are combined and smooth. Serve warm.