Donut worry, Be Gucci

Gucci has nothing to worry since its new creative director, Alessandro Michele, took the lead of the successful label. The Italian designer painted the DNA of the brand like a painting.

Mr. Michele is very much inspired by art, beauty, love and fun;

aspects that transpire from his creations. For Gucci Spring/Summer Ready-to-Wear Collection, Alessandro Michele took inspiration from his previous season, which had been described as “girly, geeky, vintage-like”, and took it to the extreme of colorfulness, decoration and sheen!

It all reminded me of something happy and childish…almost as DONUTS! with GLAZE of course!

Should we start?

RECIPE (for about 6 donuts) of donuts with glaze:

For the mixture:

  • 250 gr of flour
  • 250 gr of manitoba flour
  •  250 ml of medium heated milk
  • 75 gr of soft butter
  • 70 gr of sugar
  • 1 tea spoon of vanilla
  • 12 gr of yeast
  • 2 medium eggs
  • 6 gr of fine salt

For the glaze:

  • hot water as needed
  • 50 gr of dark chocolate
  • food coloring
  • 150 gr of icing sugar
  • 20 gr of butte

To fry the donut use peanut oil. Before starting, the procedure will be better using an automatic mixing machine.

DONUTS: Take a bow and smash the yeast on the inside. Add one spoon of sugar from the 250 gr taken and start adding a little bit of milk. Keep stirring untile everything melted. Take the two kind of flour and add them together in the mixing machine. While it is mixing, start adding little by little the yeast mixture previously made, the remaining milk and sugar, the two eggs, vanilla and salt.

When the dough tears out from the bowl and it is not stichy anymore, it is ready!

Start adding the soft butter little piece by little pieces, till you obtain an homogeneous and smooth mixture.

Butter a bowl and put the dough on the inside, cover the top with a transparent film and let it leaven for two hours until it has grown twice its original size. Now take it of and start working it. until you make a ball.

Spread the dough until you obtain a thickness of 1 cm. Cut with an 8 cm of diameter glass the mixture and make a hole in the center using a 3 cm circle. Put the donuts on a backing tin and let them leaven for 40 minutes. The leftover can be used as mini-donuts.

GLAZE: Mix together the melted butter with the icing sugar and add some water. The result should be a smooth and homogeneous creme.
If you want to create a colored glaze, just divide it in as many bowls as you want and add food coloring.

FRY: Pre-heat the oil at 175° and fry the donuts till they reach a golden color on both sides. Then remove the oil in excess by putting them on a blotting paper. Once they cooled down, deep them in the glaze and voilà!

Check out the full collection on:


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