Dark Chocolate Doughnuts Recipes

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.

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.

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!

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).