Chocolate Glaze For Doughnuts Recipes

EASY CHOCOLATE GLAZE

Steps:

• Place the chocolate in a microwave safe bowl.
• Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
• As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
• Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.

CHOCOLATE-GLAZED DOUGHNUTS

Steps:

• Clip a deep-fry thermometer on the side of a low-sided 6-quart saucepan, and add the oil. Place pan over medium-high heat; heat oil until the thermometer reads 375 degrees. Lightly dust a baking sheet with flour, and line another one with paper towels; set both baking sheets aside.
• Meanwhile, place sour cream in a heat-proof bowl set over a pan of barely simmering water; heat until sour cream is warm to the touch. Remove from heat.
• In a large bowl, sift together 2 cups all purpose flour, the cake flour, sugar, baking powder, baking soda, salt, and nutmeg. Make a large well in the center; sprinkle yeast in well. Pour warm sour cream over yeast; let sit 1 minute to activate.
• Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream in well. Using your hands or a wooden spoon, gradually draw flour mixture into the egg mixture, stirring until smooth before drawing in more flour mixture. Continue until all flour mixture has been incorporated and dough has come together. Dough will be very sticky.
• Sift a heavy coat of flour onto a clean work surface. Turn out dough onto flour; sift another heavy coat of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible, dipping cutter in flour each time. Transfer to floured baking sheet; let rest 10 minutes but not longer.
• Working in batches of four, carefully place doughnuts in the hot oil. Cook until surface is golden, about 1 minute. Turn over; continue cooking until surface is evenly browned, about 1 minute. Using a slotted spoon, transfer doughnuts to paper-towel lined baking sheet, and drain. Adjust heat as needed to maintain a steady 375 degree temperature. Repeat with remaining doughnuts.
• Gather dough scraps together, and form into a ball; let rest 10 minutes. Using your hands, pat dough into a 1/2-inch-thick round. Cut into doughnuts and cook following the processes in steps 5 and 6.
• While doughnuts are cooling, make the glaze: Place chocolate chips in a medium heat-proof bowl. Bring cream to a boil in a small saucepan, and pour over chocolate. Whisk until smooth, thickened, and combined. Dip top half of each doughnut into glaze; let excess fall back into pan. Quickly invert so that glaze is on top, and place on a wire rack. Immediately decorate with sprinkles, if desired. Let glaze set, and serve.

CHOCOLATE GLAZE FOR DOUGHNUTS

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla.

CHOCOLATE GLAZE

Steps:

• 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

GLAZED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
• Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
• Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
• While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

DARK CHOCOLATE GLAZED DONUTS

Steps:

• Dark Chocolate Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium-low heat. Into a large mixing bowl, add confectioners' sugar, cocoa powder, milk, and salt. Snugly fit the bowl on top of the pot to make a double boiler, making sure the bottom of the bowl isn't touching the water; whisk until almost completely combined and smooth, 2-3 minutes. Stir in chocolate and continue whisking until smooth. Set aside. (Note: Glaze can be made in advance, cooled, and stored in an airtight container in the refrigerator for up to 1 week. Reheat over double boiler when ready to use.)
• Make donut batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter and buttermilk; mix until combined, about 5 seconds.
• Turn the mixer off. Add dry ingredients: flour, baking soda, baking powder, salt, and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until batter is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
• Prepare a work surface by taping a 12" x 16" sheet of parchment paper to your counter to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed. You'll dust off excess flour before frying, so don't skimp.) Scrape down the paddle attachment and turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, including the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
• Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
• Cut donuts: Working quickly, use two sizes of ring cutters to make the donut shapes. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
• Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for each donut will be about 2½ minutes.) Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
• Glaze the donuts: Warm up the chocolate glaze in a double boiler and stir until smooth. Hold the bottom of the donut with your fingertips and submerge the top in warm glaze, a little more than halfway. Lift the donut from the glaze, then transfer to a wire rack, glazed side up, allowing the excess glaze to cascade down the sides. Allow glaze to set completely before serving, 10-15 minutes. After the donuts are cool, store in an airtight container for up to 24 hours.

CHOCOLATE DONUTS

Steps:

• Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
• Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
• Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
• Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
• Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
• Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

CHOCOLATE GLAZED DONUT RECIPE

Steps:

• Pour vegetable oil into a large deep skillet and heat on a large burner. You want the oil to get to 375 degrees.
• While the oil is heating up, use a bottle cap or small round cookie cutter to cut a whole in the middle of the dough. Repeat this process until all the dough is cut.
• Once the oil is heated add donuts 2-3 at a time to the pan. Fry for 30 seconds then flip and fry on the other side for 20-30 seconds. Carefully remove from oil using a slotted spoon and place on paper towels. Repeat until all donuts are fried.
• Heat dark chocolate in the microwave in 20 second increments until melted. When donuts are cooled dip the donut top down into the bowl (a shallow one works best) of chocolate and remove and set aside. Repeat until all donuts are coated with chocolate. Add sprinkles if desired and enjoy!

CHOCOLATE DOUGHNUT GLAZE

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.