Homemade Semi-Dipped Donuts

Ingredients

• 150 g milk
• 30 g all-purpose flour
• 420 g all-purpose flour
• 2 large eggs
• 60 g granulated sugar
• 20 g rum
• 70 g butter
• 70 g milk
• 20 g yeast
• 4 g salt
• 2 g nutmeg
• 150 g heavy cream
• 30 g milk
• 50 g granulated sugar
• 25 g cocoa powder
• 30 g Zemité Maršálkovo dark chocolate 71.3%
• 1 g cinnamon
• 1 g salt
• 1 l oil for frying, lard, or ghee
• 50 g cocoa nibs

Instructions

1. For the thangzhong, mix milk and flour and heat to 65°C while stirring constantly.
2. Let it cool down, stirring occasionally.
3. Add all other ingredients for the dough except salt and butter, and knead for 8 minutes.
4. Add salt and butter at the end. Knead until a smooth, non-sticky dough is formed.
5. Let it rise slightly for about 30-40 minutes.
6. Divide the dough into portions of 55 g and shape them into balls.
7. On a floured surface, let them rise until tripled in volume, covered with a kitchen towel.
8. Heat about 4 cm of canola oil in a pot to 170°C.
9. Carefully take the risen dough pieces and make a hole in the center with your thumbs and index fingers.
10. Immediately fry the rings, risen side down, for 1-1.5 minutes per side until golden brown.
11. Carefully remove them and let them drain and cool on a baking sheet lined with paper towels.
12. Dip the top side in the glaze and decorate with crushed cocoa nibs.
13. For the glaze, bring all ingredients to a boil while stirring constantly (except for the chocolate); then add the chocolate and mix well.
14. Use after partial cooling.
15. Serve.