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Dairy
Medium
12 Servings
Allergens 
3 Hours
Diets
Golden baked donuts, especially soft and airy, with surprise blondy chocolate cubes found at the first bite and a melted blondy chocolate coating. Perfect for Chanukah! Yields 16 to 20 medium donuts.
1 and 3/4 cups (250 grams) flour
1 teaspoon Gefen Active Dry Yeast
2 tablespoons sugar
1 and 3/4 ounces (50 grams) butter, softened
1 egg yolk
1/2 cup milk
1/4 teaspoon salt
1 (3- and 1/2-ounce/100-gram) bar Elite Blondy Chocolate (or your favorite flavor)
2 to 3 tablespoons oil
1 (3- and 1/2-ounce/100-gram) bar Elite Blondy Chocolate
whole roasted almonds
Place flour, yeast, sugar, butter, yolk, milk and salt in a mixer bowl with a dough hook and knead for 10 minutes until you get a smooth dough.
Cover the bowl and let the dough rise for one to two hours, or until doubled.
Transfer the dough to a lightly oiled surface and divide it into 16 to 20 equal parts.
At the center of each piece of dough insert a cube of blondy chocolate, close and shape into a tight circle.
Place greased baking paper on an oven-sized baking pan and place the donuts on the pan with space between them.
Brush the top of the donuts with oil.
Cover and let rise for 40 to 50 minutes or until the donuts have doubled.
Heat oven to 340 degrees Fahrenheit (170 degrees Celsius).
Meanwhile, brush donuts again with oil.
Bake for 15 to 20 minutes or until golden.
Break the chocolate into cubes and put in a bowl. Melt in the microwave or double boiler until completely melted.
With a teaspoon, put a little blondy chocolate topping on each donut and let it run down the sides.
Decorate each donut with a whole almond and serve immediately.
Recipe, photography and styling: Natalie Levin
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