Italian style baked donuts, mini donuts and brioches - Donuts, mini donuts al forno (graffe al forno) e brioches

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It's time for a sweet weekend breakfast ... baked donuts and pastry made the Italian way with a potato dough with olive oil. In general you can replace butter with olive oil in almost every baked product (not possible with puff pastry and shortbread where butter/margarine are mandatory) the rule is simple: replace the given amount of butter with 2/3 amont of olive oil (or any other vegetable oil) example: if your given amount of butter is 150gr you can replace it with 100gr of oil.

Well...now it's time to start baking....

Makes about 20 small donuts or 10 large

1 egg

1 boiled mashed medium potato

230ml lukewarm milk

80gr sugar

500gr AP flour

11gr (one sachet) of dry yeast or 25 of fresh yeast

65gr olive oil

1 teaspoon of vanilla extract

1 pinch of salt

Apricot jam for the brioche filling

Chocolate topping:

200gr hard dark chocolate,

3 tbs heavy cream.

decoration: icing sugar, pearl sugar, or other cakes daecoration of your choice.

Mix egg and sugar in a bowl, add the milk and the yeast, mix well. Add he mashed potato and 2/3 of flour . Mix well. Add the olive oil, the salt and all the remaining flour. Start to knead the dough by hands or in a food processor. Add more flour if the dough is too wet. When the dough gets even, cover it and place it in a warm place (25C°) to rise for 2 hours. The dought must double the size.

When the dough is ready roll it out on a floured worktop, shape the donuts with 2 round cutters like these.

The large one is a pasta cutter, the smaller is a screw cap ; ) for the mini donuts you can use a wine glass and the screw cap. Shape the donuts:

Place the donuts on the oven tray and allow to rise for another hour. Preheat your oven on 200C°.

When rised, brush the large donuts with milk and spread the pearl sugar on the top. Leave the mini donuts aside, you will cover them with the chocolate topping, after the cooking. For the jam brioche follow the instructions here you may just replace the pastry cream with apricot jam.

Bake on 200C° for 10-15 minutes, depends on your oven.Donuts are ready when tehy get a nice golden color.

For the chocolate topping: melt the dark chocolate and the heavy cream in bain marie, stirr well. Dip the donuts in the chocolate sauce. Leave to cool.

Dust the brioches with icing sugar....Buon appetito!!

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