WHITE CHOCOLATE CAKE DOUGHNUTS
recipe courtsey of Emeril, these are like the best doughtnuts...way better than those of the chain donuts places
Provided by Katrina
Categories Breads
Time 2h15m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the fryer.
- In a mixing bowl, sift the flour, baking powder and salt together.
- In another mixing bowl, whisk the eggs and sugar together.
- Add the melted chocolate and butter.
- Stir in the milk and vanilla.
- Slowly add the sifted flour into the egg mixture, incorporate into a soft dough.
- Cover the dough and chill for 2 hours.
- Turn the dough out onto a floured surface.
- Roll the dough out to 1/2-inch thick.
- Cut the doughnuts out, using a 2 1/2-inch doughnut cutter.
- Fry a couple of doughnuts at a time for 1 minute on each side.
- Remove the doughnuts from the fryer and drain on a paper-lined plate.
- Place the doughnuts on a wire rack.
- Drizzle the warm doughnuts with the chocolate glaze and sprinkle with the macadamia nuts.
- Place the doughnuts on a platter.
Nutrition Facts : Calories 364.1, Fat 19.2, SaturatedFat 7.6, Cholesterol 42.4, Sodium 147.4, Carbohydrate 45.3, Fiber 3.7, Sugar 14.7, Protein 7.5
BAKED CHOCOLATE CAKE DONUTS
It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties, and each one is finished with chocolate glaze and sprinkles or more chocolate-in the form of shavings.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h40m
Yield Makes 18
Number Of Ingredients 20
Steps:
- Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
- Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
- Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
- Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.
TIM HORTON'S STYLE CHOCOLATE CAKE DOUGHNUTS
This is a copycat recipe for the Chocolate Cake Doughnuts served in Canada and Northern US. This includes a Mocha glaze but you can top it with anything you wish - try the chocolate glaze from the Boston Creme Doughnut recipe. Recipe does not include chilling time.
Provided by Member 610488
Categories Dessert
Time 1h
Yield 16 doughnuts
Number Of Ingredients 14
Steps:
- In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.
- Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.
- Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.
- When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.
- Mocha Glaze - In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.
Nutrition Facts : Calories 283.5, Fat 13.4, SaturatedFat 7.9, Cholesterol 70.9, Sodium 168.3, Carbohydrate 41.1, Fiber 4.1, Sugar 19.5, Protein 6.4
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.
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