Makes 25 doughnuts.
Use cookie cutters with a 3.5-cm. diameter. 1¼ cups (170 g.) flour, sifted
1 level tsp. (5 g.) dry yeast
2.5 Tbsp. (25 g.) sugar
½ large egg (30 g.)
20 g. butter, at room temperature
¼ cup (70 g.) milk
2 Tbsp. (15 g.) Rivyon buttermilk
Oil for deep frying
100 ml. sweet cream
100 g. bittersweet chocolate
Royal icing powder (can be bought in specialty stores. Can add natural food coloring: pink, green, orange or white)
Add the flour, yeast and sugar to the bowl of an electric mixer fitted with a dough hook and mix. Continue to mix while adding egg, butter, milk and rivyon. Mix for eight minutes on medium speed until well mixed.
Transfer to a greased bowl and cover with plastic wrap. Set aside for 50 minutes.
Roll out dough until it’s 1-cm. thick. Place on a tray and put in the freezer for 10 minutes. Cut out circles with a 3.5-cm diameter with a cookie cutter. Cut out another circle with a diameter of 1cm from the middle of the large circle.
Heat oil for deep frying. Add the dough pieces and fry for three minutes on each side. Remove and set on paper towels.
To prepare the ganache, add the cream and chocolate to a microwaveable bowl and heat a few seconds at a time. Mix until smooth.
To prepare the icing, add the icing powder to a bowl and prepare according to directions on packaging. Separate into a number of bowls and then add food coloring to each one.
Dip the doughnuts into the icing and then set on a rack to dry. Top with sprinkles if desired.
Level of difficulty: Medium. Time: 2 hours. Status: Dairy.