Easy Homemade Chocolate Doughnuts Recipe By Tasty

HOMEMADE VS. STORE-BOUGHT: DOUGHNUTS RECIPE BY TASTY

Steps:

• In a bowl, add the milk, sugar, and yeast together and stir to combine.
• In a separate bowl, add butter, eggs, and vanilla extract and mix well.
• Add the milk mixture to the bowl with eggs and mix well. Gradually add the flour, little by little, until fully incorporated.
• Place the dough on a lightly floured surface and knead for 5 minutes until smooth.
• Gently press the dough with a finger to ensure it springs back up from the indentation.
• Place the dough in an oiled bowl. Cover the dough lightly with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour or until doubled in size.
• Knead the dough one more time and place the dough in an oiled bowl. Once placed, cover with plastic wrap and let rest in the refrigerator overnight.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and doughnut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come just 2 inches (5 cm) up on the side of a heavy pot.
• Once liquified, heat the shortening to 375°F (190°C).
• Fry the donuts in batches for 45 seconds on each side or until golden brown.
• To make the glaze, combine the milk and sugar and stir until smooth.
• To make the white chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the pink ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the violet ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the milk chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• Dunk or drizzle your doughnuts and top with sprinkles (optional).
• Enjoy!

CLASSIC GLAZED DONUTS RECIPE BY TASTY

Steps:

• In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
• In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
• Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
• Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
• Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour, or until doubled in size.
• Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
• Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
• In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
• Strain the glaze through a fine-mesh sieve to remove any lumps.
• Dunk the donuts in the glaze or drizzle the glaze on top.
• Enjoy!

EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY

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!

GLUTEN-FREE DOUGHNUTS RECIPE BY TASTY

Steps:

• Pre-heat the oven to 180°C (350°F).
• 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.
• 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!

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

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.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 350°F. Spray a donut pan well with non-stick cooking spray and set aside.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Spoon the batter into the donut cavities making sure to only fill them about 2/3 - 3/4 of the way full.
• Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.
• Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool.
• In a separate bowl, mix together the powdered sugar, cocoa powder, vanilla, and milk. If the glaze is too thick, slowly add one tablespoon of milk at a time until it has reached your desired consistency.
• Dip the tops of the donuts into the glaze and transfer back to the wire rack to cool and allow the glaze to harden. Top with sprinkles if desired.