DARK CHOCOLATE DOUGHNUTS
Steps:
- For the ganache glaze: Bring the cream to a boil in a small saucepan. Combine the chocolate and corn syrup in a small heatproof bowl. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the glaze cool until thick but still pourable, about 5 minutes.
- For the doughnuts: Pour the oil into a large saucepan set over medium heat. Clip a deep-fry thermometer to the side of the pan and heat the oil to 375 degrees F.
- Sift the flour, cocoa, baking soda, cinnamon and nutmeg into a medium bowl. Beat the egg, sugar and salt in a separate medium bowl until combined. Combine the milk and vinegar in a small bowl; the milk will curdle slightly.
- Place the chocolate in a small bowl. Melt the butter in a small saucepan over medium heat until it browns and begins to smell nutty, 3 to 4 minutes. Immediately add it to the chocolate and stir until the chocolate is melted. Combine this with the milk mixture, along with the vanilla extract. Add the chocolate milk mixture in two additions to the eggs and sugar, alternating with the dry ingredients. Stir until a dough forms.
- Turn the dough out onto a lightly floured a work surface. Roll out the dough out until it is 1/4 inch thick. Use a doughnut cutter to cut out doughnuts.
- To test the oil, add a doughnut hole to the oil and see how it fries; it should float up to the top and have large bubbles surrounding it. When the oil is ready, fry the doughnuts and holes in batches, being careful not to overcrowd the pot. Fry until golden brown, about 3 minutes per side. They should be crisp on the outside and cooked through and fluffy on the inside. Drain the doughnuts on a plate covered with a paper towel. Cool each batch for at least 5 minutes and then coat with the ganache glaze. Serve the doughnuts the day they're made.
CHOCOLATE DOUGHNUTS
Provided by Food Network
Categories dessert
Time 3h30m
Yield 30 mini doughnuts, plus holes
Number Of Ingredients 16
Steps:
- In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
- Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
- Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
- Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.
CHOCOLATE DOUGHNUT GLAZE
Provided by Alton Brown
Categories dessert
Time 41m
Yield enough glaze for 20 to 25 doughnuts
Number Of Ingredients 6
Steps:
- Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
CHOCOLATE DONUTS WITH COFFEE GLAZE
Provided by Molly Yeh
Time 2h5m
Yield 12 donuts
Number Of Ingredients 17
Steps:
- For the chocolate donuts: Preheat the oven to 375 degrees F.
- Spray a 12-cavity donut pan with cooking spray and set it aside.
- Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
- Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
- Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
- For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
- Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.
CHOCOLATE DOUGHNUTS
Make and share this Chocolate Doughnuts recipe from Food.com.
Provided by ryprice
Categories Breads
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Cooking Oil 3tbsp. 50 ml.
- Lard or oil for deep frying.
- Put oil, sugar, eggs, milk and vanilla in mixing bowl. Mix together well.
- Add flour, baking powder, salt and cocoa. Stir to blend. Heat lard or oil to 375f
- On floured surface roll dough 1/4 inch (5/8) thick. cut with doughtnut cutter. Drop carefullly into hot fat(lard)or oil a few at a time so as not to crowd. When light brown turn to cook other side. Cook center "holes" too. Drain standing on edge on paper towles of tray. Glaze for speical effects.( I will post Glaze Later).
Nutrition Facts : Calories 272.7, Fat 5.6, SaturatedFat 1.2, Cholesterol 38.1, Sodium 240.4, Carbohydrate 49.2, Fiber 1.5, Sugar 16.9, Protein 6.2
CHOCOLATE POTATO DOUGHNUTS
Make and share this Chocolate Potato Doughnuts recipe from Food.com.
Provided by Aroostook
Categories Breads
Time 13m
Yield 24 doughnuts
Number Of Ingredients 10
Steps:
- Stir sugar, butter and potatoes into eggs and beat until creamy.
- Sift flour, baking powder, salt, nutmeg and cocoa together.
- Alternately add milk and flour to egg mixture.
- Chill well for 2+ hours (overnight even).
- Roll 1/2 inch thick (*It is best to roll small amounts at a time and keep dough chilled as much as possible. Or you can roll, cut and return doughnut to fridge to keep chilled before frying. It makes it easier to handle).
- Cut out.
- Fry in hot fat (365 F) 3 minutes turning once.
BAKED CHOCOLATE DOUGHNUTS
Not ready to brave the deep fryer for do-it-yourself doughnuts? These simple baked chocolate doughnuts take the hot oil out of the equation. And once you slather them with a chocolate glaze, you'll never know you skipped the frying. To make your own designer doughnuts, substitute lager or another dark beer for the water in the glaze. Dip cooled doughnuts into the glaze, then set aside to cool or coat with candy sprinkles. You also could flavor the doughnuts by adding orange or almond extract. This recipe came from our local newspaper.
Provided by Chef mariajane
Categories Healthy
Time 20m
Yield 24 dioughnuts
Number Of Ingredients 11
Steps:
- In a small saucepan over medium, heat the milk and butter until the butter is just melted. Set aside until cooled to between 95F and 105°F.
- Once the milk mixture has cooled, transfer to the bowl of a stand mixer. Add the yeast and let stand until bubbly, about 5 minutes.
- Meanwhile, sift together the flour, cocoa powder, and salt,.
- When the yeast and milk are ready, add the flour mixture, sugar and eggs. Using the mixer's dough hook attachment, mix on low speed until the dough comes together. Increase speed to medium and mix for 3 minutes.
- Transfer the dough to a clean bowl, cover with as towel and let rise for 1 hour.
- Coat 2 baking sheets with cooking spray.
- Transfer the dough to a lightly floured sruface and roll out to 1/2 inch thick. Use a 3-inch round cookie cutter to cut the circles, then use a 1-inch round cutter to remove center holes from each.
- Arrange the rings and holes on the prepared baking sheets. Cover loosely with a towel and let rise for 30 minutes.
- Heat the oven to 350°F
- Bake the doughnuts for about 20 minutes, or until they feel slightly firm to the touch. The doughnuts will not change color. Transfer the doughnuts to a wire rack to cool at least 15 minutes before glazing.
- To make the glaze, in a small saucepan over low heat, melt the butter and chocolate. Stir until fully melted, then remove from the heat. Stir in the powdered sugar and water. Let cool slightly, then dunk doughnuts into it.
Nutrition Facts : Calories 190.3, Fat 3.9, SaturatedFat 2.1, Cholesterol 22.1, Sodium 118.3, Carbohydrate 36.9, Fiber 2.3, Sugar 15.5, Protein 4.6
CHOCOLATE ALMOND BREAKFAST DONUTS
I'm showing you how to make gluten-free, grain-free, low-carb, high-protein donuts that are healthy enough to eat for breakfast, without all the guilt and shame. You might think "that sounds great, but they must taste terrible like all 'healthy' donuts," but that's the thing--they don't! They taste really good, especially if they're covered in chocolate. These donuts may be topped with melted dark chocolate and garnished with toasted coconut, chopped almonds, or dark chocolate chips if desired.
Provided by Chef John
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
- Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
- Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
- Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
- Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 13.6 g, Cholesterol 62 mg, Fat 19.3 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 306.5 mg, Sugar 7 g
CHOCOLATE CAKE DOUGHNUTS
Make certain that all ingredients are at room temperature before starting. These doughnuts are great with chocolate glaze also.
Provided by Kittencalrecipezazz
Categories Breads
Time 1h3m
Yield 30 doughnuts
Number Of Ingredients 13
Steps:
- All ingredients should be at room temperature (about 70 degrees F).
- Beat the sugar and eggs together until creamy and lemon colored.
- Melt the butter and chocolate together in a small saucepan over low heat; beat into the sugar/egg mixture.
- In a separate bowl, combine the buttermilk and vanilla; stir into the sugar/egg mixture.
- Combine the flour, baking powder, baking soda and salt in a large bowl; stir into the liquid mixture, mix until well combined.
- Chill the dough in the refrigerator to make it easier to handle.
- On a lightly-floured board, roll out half of the dough to a 1/2-inch thickness.
- Cut into doughnuts; allow the cut doughnuts to dry for 10 minutes.
- In a large heavy skillet, heat 2-inches of oil to 370 degrees F (185 degrees C).
- The dough should be at room temperature before frying (this is important!) Transfer the doughnuts to the hot skillet, one doughnut about each 15 seconds, (dip a metal pancake turner into the hot oil each time before using it to remove or turn a doughnut) Fry each doughnut about 90 seconds per side.
- Remove the doughnuts, and drain on paper towels.
- Repeat with remaining dough.
- To make the icing/glaze: Beat the powdered sugar with the egg white and vanilla together until smooth.
- Drizzle onto the doughnuts after they have been cooled.
DEVIL'S FOOD DOUGHNUTS
Rich Devil's Food doughnuts are a perfect choice for any morning -- draped with a brandied chocolate glaze, they can be topped with chopped nuts or coconut for extra flourish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 20
Number Of Ingredients 14
Steps:
- Place potatoes and 3 1/4 cups water in a large saucepan. Bring to a boil. Cook until potatoes are fork tender, about 12 minutes. Remove from heat; drain, reserving liquid. Return potatoes to saucepan. Using a whisk, mash potatoes over medium-high heat until dry, about 1 minute. Set 1 cup potatoes aside; reserve remainder for another use.
- Place yeast in bowl of an electric mixer; pour 3/4 cup reserved potato liquid over yeast. Sprinkle granulated sugar over yeast; let dissolve, 2 to 3 minutes. Add 1/2 cup all-purpose flour and 1/2 cup cake flour; stir with a wooden spoon until combined. Cover with plastic wrap; set aside in a warm place until surface is covered with bubbles, about 30 minutes.
- Place chocolate in a heat-proof bowl or the top of a double boiler, and set over a pan of simmering water. Heat, stirring with a rubber spatula, until melted and smooth.
- Place 1/2 cup plus 1 tablespoon reserved potato liquid in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and stir in the baking soda and cocoa powder until combined. Add the melted chocolate, the reserved cup mashed potato, confectioners sugar, and salt; stir to combine.
- Add potato mixture, 1/2 cup all-purpose flour, and remaining 1/2 cup cake flour to yeast mixture. Using paddle attachment, mix on low speed until flour has been moistened, about 30 seconds. Increase speed to medium high; mix until thoroughly combined, 1 minute. Add the remaining 1/2 cup all-purpose flour; mix on low speed 30 seconds. Increase speed to high; mix another 30 seconds; the dough will be very sticky.
- Lightly oil a large bowl; set aside. Sift an even layer of all-purpose flour over a clean work surface. Turn dough out onto floured surface, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
- Turn out dough onto floured surface, and fold in half, deflating dough. Return dough to oiled bowl, re-cover, and set aside to rise until doubled in size again, about 30 minutes.
- Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with flour, and line a second one with paper towels; set both aside.
- Sift a light coat of flour onto a clean work surface. Turn out dough. Sift another layer of flour over dough. Roll into a 12-by-14-inch rectangle, about 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer the doughnuts to the floured baking pan, and set aside 10 minutes, but not more.
- Gently pull on sides of the doughnuts, slightly enlarging holes. Working in batches of four, transfer doughnuts to oil, and cook until tops have expanded and cracked slightly, about 2 minutes. Using a slotted spoon, turn doughnuts over, and cook 1 minute more. Transfer doughnuts to lined baking pan, and set aside until cool enough to handle. Repeat with remaining doughnuts.
- Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
- While still warm, coat doughnuts with chocolate glaze, and sprinkle with chopped pistachios or coconut, if desired. Transfer to a wire rack to set, and serve.
MAINE CHOCOLATE DOUGNUTS
Last December, my Dad was insistent that we make these doughnuts while I was home visiting for the Christmas season. I was so glad that we did because not only are they delicious but they are part of my family's heritage. These doughnuts are made with potatoes, and my Mom's family the Griffins were potato farmers in Mapleton, Maine. These doughnuts bring me back to my roots :)
Provided by Golden Nugget Gourm
Categories Breads
Time 2h3m
Yield 24 Doughnuts
Number Of Ingredients 11
Steps:
- Stir sugar, butter, and mashed potatoes into eggs. Whip until creamy.
- Sift together dry ingredients (a few times).
- Add dry ingredients alternately with milk into egg mixture and mix well.
- Chill 2 hours.
- Roll dough out 1/2 inch thick onto a lightly floured board.
- Cut dough with doughnut cutter and fry into hot oil (365 degrees) for approximately 3 minutes.
- Drain on paper towel and toss doughnuts in a paper bag with sugar.
Nutrition Facts : Calories 304.8, Fat 6.6, SaturatedFat 3.3, Cholesterol 73.9, Sodium 491.5, Carbohydrate 55.2, Fiber 1.8, Sugar 25.4, Protein 6.7
EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY
Here's what you need: dark chocolate, butter, cocoa powder, sugar, vanilla extract, eggs, chocolate, sprinkles
Provided by Ellie Holland
Categories Desserts
Yield 12 doughnuts
Number Of Ingredients 8
Steps:
- Melt the chocolate and butter together in a saucepan over a medium heat.
- Stir in the cocoa powder, sugar, and vanilla extract.
- Take off the heat and whisk in the eggs one at a time.
- Tear off a piece of greaseproof paper and scrunch into a small ball.
- Pre-heat the oven to 350°F (180°C).
- Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
- Bake in the oven for 8-10 minutes.
- Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
- Dip in some melted chocolate, followed by some sprinkles.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 16 grams
More about "chocolate doughnuts recipes"
CHOCOLATE DOUGHNUTS - CENTER FOR NUTRITION STUDIES
From nutritionstudies.org
3.6/5 (7)Category Desserts
- In a separate bowl, whisk together the applesauce, date puree, plant milk, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon or pipe the batter into eight or nine wells in a nonstick doughnut pan. Bake until the doughnuts spring back when gently pressed, 12 to 15 minutes. Let the doughnuts cool slightly in the pan before transferring to a cooling rack to cool completely.
HOMEMADE CHOCOLATE DONUTS RECIPE | DOUGHNUT RECIPE …
From youtube.com
Author Food FusionViews 2.3M
CHOCOLATE DOUGHNUTS | RICARDO
From ricardocuisine.com
5/5 (10)Category DessertsServings 15Total Time 36 mins
BEST VEGAN CHURRO DOUGHNUTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FOOD TRUCK | LEGENDARY DOUGHNUTS
From legendarydoughnuts.com
HOW TO MAKE CHOCOLATE DONUTS AT HOME - FOOD ONEHOWTO
From food.onehowto.com
CHOCOLATE DOUGHNUTS (BAKED NOT FRIED!) | THE PICKY EATER
From pickyeaterblog.com
BAKED CHOCOLATE FUDGE GLAZED DOUGHNUTS. - HALF BAKED HARVEST
From halfbakedharvest.com
BAKED CHOCOLATE DONUTS *MOIST AND FLUFFY* - DIVAS CAN COOK
From divascancook.com
CHOCOLATE DOUGHNUT DONUT FOOD ART ORIGINAL OIL PAINTING 6X6 …
From pinterest.com
CHOCOLATE DOUGHNUTS NUTRITION INFORMATION
From nutritiondata.self.com
CHOCOLATE DOUGHNUTS RECIPE | EATINGWELL
From eatingwell.com
10 BEST FRIED CHOCOLATE DOUGHNUTS RECIPES | YUMMLY
From yummly.com
DOUBLE CHOCOLATE CAKE DOUGHNUTS | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
CHOCOLATE DONUTS - THE IDEA ROOM
From theidearoom.net
71 CHOCOLATE DONUT DATE IDEAS | DONUT RECIPES, CHOCOLATE DONUTS, …
From pinterest.ca
DOUGHNUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE HAZELNUT DOUGHNUTS - CANADIAN LIVING
From canadianliving.com
CHOCOLATE GLAZED DONUTS (YEAST DONUTS) - FOOD DUCHESS
From foodduchess.com
MINI CHOCOLATE DONUTS - A COOKIE NAMED DESIRE
From cookienameddesire.com
BEST DOUBLE-CHOCOLATE GLAZED DOUGHNUTS RECIPES | FOOD NETWORK …
From foodnetwork.ca
WALNUT CHOCOLATE CRUNCH DOUGHNUTS RECIPE BY FOOD.MASTER
From ifood.tv
CHOCOLATE FUDGE CAKE DOUGHNUTS - KING ARTHUR BAKING
From kingarthurbaking.com
DOUBLE-CHOCOLATE DOUGHNUTS - COUNTRY LIVING
From countryliving.com
CHOCOLATE GLAZED DOUGHNUTS WITH CHOCOLATE CRUMBS - 6 PACK BY …
From goldbelly.com
SPICY MANGO AND SALTED CHOCOLATE DOUGHNUTS | CBC LIFE
From cbc.ca
CHOCOLATE DONUTS – FOOD FUSION
From foodfusion.com
CHOCOLATE GLAZED DOUGHNUTS - TABLE FOR SEVEN | FOOD FOR EVERYDAY
From ourtableforseven.com
CHOCOLATE DOUGHNUT RECIPE BY SUNDEEP NUNES - NDTV FOOD
From food.ndtv.com
CHOCOLATE DOUGHNUTS | HOME
From news24.com
CHOCOLATE GLAZED DOUGHNUTS - FLEISCHMANNSYEAST.COM
From fleischmannsyeast.com
CHOCOLATE DOUGHNUTS WITH COFFEE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
DARK CHOCOLATE DOUGHNUTS | PICK FRESH FOODS
From pickfreshfoods.com
CHOCOLATE CAKE DOUGHNUTS - THE GARDENING FOODIE
From thegardeningfoodie.com
THE MOST AMAZING CHOCOLATE DONUTS - PRETTY. SIMPLE.
From prettysimplesweet.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #breads #american #chocolate #deep-fry #dietary #northeastern-united-states #pennsylvania-dutch #taste-mood #sweet #technique #4-hours-or-less
You'll also love