how to make brownie batter donuts for your valentine🤎 ( my way ) recipe : 12-15 donuts for the dough - ¾ cup warm milk (180 g) ¼ cup greek yogurt(60g) 2¼ tsp instant yeast (7 g) ¼ cup granulated sugar (50 g) 1 large egg (50 g) 1 egg yolk (18 g) ¼ cup melted butter, cooled (57 g) 1½ tsp vanilla (7 g) 2 cups bread flour (240 g) 1½ cups all-purpose flour (180 g) 2 tbsp cornstarch (16 g) 1 tsp salt (6 g) warm the milk until warm (110•F), not hot. stir in the yeast and half the sugar and let it sit until foamy. mix in the remaining sugar, greek yogurt, eggs, melted butter, and vanilla until smooth. gradually add the flours, cornstarch, and salt and mix until a shaggy dough forms. knead until very soft, smooth, and stretchy, i use olive oil to knead with instead of flour, it helps achieve the ideal dough quicker, about 8–10 minutes. the dough should feel pillowy and slightly tacky. if it feels firm, add 1 tbsp milk at a time until soft. ( if it feels too sticky even after kneading for a bit let sit for 5 mins, if it’s still too sticky add 1 tbsp of flour until it’s tacky & continue to knead ) cover and let rise somewhere warm until doubled, about 1–1½ hours. roll out to about ½-inch thick, cut heart shapes, and place on parchment. cover and proof 30–40 minutes until puffy. fry at 350°F for 1–2 minutes per side until golden. cool completely before filling and frosting. brownie batter filling: ½ cup unsalted butter (113 g) ½ cup granulated sugar (100 g) ¼ cup brown sugar (55 g) ¼ cup cocoa powder (22 g) ¼ cup milk or heavy cream (60 g) ½ tsp salt (3 g) 1 tsp vanilla (5 g) ¾ cup heat treated all-purpose flour (90 g) ½ cup powdered sugar (60 g) instructions- heat the flour in a skillet over medium heat, stirring constantly, until it reaches 165°F or smells lightly nutty, about 5 minutes. let it cool completely. this step makes it safe to eat. melt the butter ( make sure it’s still very warm when adding the sugar ), then whisk in the granulated sugar, brown sugar, cocoa powder, milk, salt, and vanilla until smooth and glossy. once slightly cooled, stir in the heat-treated flour and powdered sugar. mix until thick, smooth, and fudgy. it should hold its shape but still be easy to pipe. if it feels too thick, add milk 1 tsp at a time. transfer to a piping bag and set aside. chocolate glaze: ½ cup powdered sugar (60 g) ¼ cup cocoa powder (22 g) 2 tbsp melted butter (28 g) 2 tbsp milk or cream (30 g) 1 tsp vanilla (5 g) pinch of salt whisk everything together until smooth and glossy. it should be thick but still fluid, when you lift the whisk, it should ribbon and melt back into itself within a few seconds. if it’s too thick, add milk 1 tsp at a time. if it’s too thin, add a little powdered sugar. stuff donuts & top with chocolate frosting and sprinkles!! #valentines #brownie #donuts #baking #Recipe - @sugarspiceddreams