Homemade Hot Chocolate With Old Fashioned Doughnut Sticks Recipes

Steps:

• For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
• Fill the wells of the prepared eclair pans about halfway with the batter.
• Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
• For the glaze: Whisk the confectioners' sugar and milk together until smooth.
• Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F.
• Turn out the pizza dough onto a cutting board. Flatten the dough and press out the bubbles. Pull the dough into a rectangle roughly the size of a sheet of notebook paper. Dump out the wing sauce into the center of dough, and use a spoon or cake server to evenly spread the sauce all over the dough.
• Cut the sauced dough in half the short way, then cut each half further into 3 even strips. Grab the ends of one strip and fold the sauce side over onto itself, twirling the dough strip into a tube so the hot sauce is inside and the white dough is on the outside.
• Transfer the dough twirls to a cookie sheet, making sure they do not overlap. Bake on the center rack of the oven until browned but still soft inside, 8 to 10 minutes.
• Cut in half, pile onto a serving tray, and serve with your favorite blue cheese or ranch dressing for dipping.

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.

Steps:

• Heat milk, butter and vanilla on stove top until just boiling.
• Combine cocoa, sugar, cinnamon in mug.
• Pour milk into mug and stir.
• Top with whip cream if desired.

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 375 degrees F.
• Mix together the sugar and cinnamon in a small bowl and set aside.
• Slice the seamless dough sheets into 1-inch strips from the shorter length of the dough. Make sure that the strips are not longer than your deep-fryer is wide. Twist each dough strip, and then drop, 3 at a time, into the fryer. Fry the donut sticks until golden brown and crisp, about 1 1/2 to 2 minutes, flipping with tongs about half way through. Remove the donuts from the fryer and dust with the cinnamon-sugar mixture. Serve with the chocolate sauce.
• In a heavy saucepan over medium heat, combine the first 6 ingredients and bring to a simmer. Whisk in the chocolate, vanilla, and butter and stir until the sauce is smooth.

Steps:

• To make the doughnuts, sift the flour on to a small sheet of baking paper. Bring the water and milk to the boil in a pan. Tip in the flour and beat vigorously with a wooden spoon, stirring until the dough forms a ball and no longer sticks to the sides of the pan.
• Remove the pan from the heat and let the dough cool a little. Gradually beat in the eggs, adding just enough to give a piping consistency. Spoon the mixture into a piping bag fitted with a large fluted nozzle.
• Preheat the oven to 150°C/300°F.
• To cook the doughnuts, heat the oil in a deep fat fryer or a wok until a piece of bread sizzles as soon as it hits the oil.
• Squeeze the piping bag over the pan, snipping off 10cm/4in lengths with kitchen scissors. Fry the donuts in batches of 4-6 til golden, then remove them with a slotted spoon, drain on paper towel and keep warm in the oven while making the hot chocolate.
• To make the Hot Chocolate:.
• Break up the chocolate into small pieces, and put in a heat-proof bowl set over a pan of barely simmering water. Leave alone for 10 minutes, until it has completely melted.
• Bring the milk to the boil in a small pan. When the chocolate has melted, remove it from the heat and stir in a little milk. Now whisk in the remaining milk (a hand held blender is good for this) until frothy.
• Pour into mugs and serve hot. Remove the doughnuts from oven, roll in the sugar and eat immediately, dipping them into the hot chocolate.
• Enjoy!