Salted Chocolate Doughnuts

Instructions

1. 1

   Preheat the oven to 180\u00b0C (350\u00b0F). Line a baking sheet with parchment paper.

   Tip: Make sure the parchment paper is large enough to hold the doughnuts in a single layer.

2. 2

   In a small bowl, combine the yeast and warm milk. Stir to dissolve the yeast, then let sit for 5-7 minutes until frothy.

   Tip: The mixture should be bubbly and slightly thick.

3. 3

   In a large bowl, whisk together the flour, sugar, and salt.

   Tip: Use a digital scale to ensure accuracy.

4. 4

   Add the eggs one at a time, whisking well after each addition.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Whisk in the butter until it's fully incorporated.

   Tip: Use a stand mixer with a paddle attachment for this step.

6. 6

   Add the yeast mixture and mix until a shaggy dough forms.

   Tip: Don't overmix!

7. 7

   Knead the dough for 10-12 minutes until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment or knead by hand.

8. 8

   Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.

   Tip: The dough should be light and fluffy.

9. 9

   Punch down the dough and roll it out to about 1 inch (2.5 cm) thickness.

   Tip: Use a rolling pin to help with even thickness.

10. 10

    Cut out doughnut shapes using a cookie cutter or a glass.

    Tip: Make sure the doughnuts are evenly sized.

11. 11

    Fry the doughnuts in hot oil (about 180\u00b0C or 350\u00b0F) for 1-2 minutes on each side until golden brown.

    Tip: Use a thermometer to ensure the oil is at the right temperature.

12. 12

    Drain the doughnuts on paper towels and let cool for 5 minutes.

    Tip: This will help the glaze set.

13. 13

    Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Make sure the chocolate is smooth and glossy.

14. 14

    Dip the cooled doughnuts in the melted chocolate, then sprinkle with flaky sea salt.

    Tip: Tap off any excess chocolate before serving.