0.5 cup powdered sugar
2 tsp vanilla extract (can be replaced with vanilla or vanilla sugar — I made it with vanilla sugar)
0.5 cup milk
50 g butter
2 cups flour
2 tsp baking powder
1 egg
For chocolate icing:
100 g chocolate
3 tbsp water
1 tbsp butter
100 g powdered sugar
Preparation:
For decoration, you can use various creams and icings, coconut flakes, colorful sprinkles, etc., and to shape the donuts you can use:
for the outer circle — a cut bottle with a diameter of about 10 cm, for example
for the inner — a bottle cap.
First, preheat the oven to 200°C. While the oven is heating, mix vanilla sugar and egg in a bowl.
Add the powdered sugar and melted butter, mix thoroughly.
Incorporate the milk and gradually add the flour mixed with baking powder.
The dough should be quite thick and sticky. Cover it with plastic wrap and place it in the refrigerator for 30 minutes.
Take the dough out and knead it until it becomes smooth and elastic (you can add flour if desired). Roll it out to a thickness of about 1 cm and shape the donuts.
Place the future dunkin donuts on a baking sheet lined with parchment paper.
Put them in the oven for 15-20 minutes. The donuts should double in size and become golden brown.
While they cool to room temperature, prepare the icing. Break the chocolate into pieces, add some hot water, and heat until the chocolate melts. Then add softened butter and powdered sugar, mixing into a uniform icing.
Transfer the icing to a wide dish and dip the donuts into it, placing them on a plate and sprinkling with coconut flakes or edible confetti.
