White Chocolate Doughnuts Recipes

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WHITE CHOCOLATE CAKE DOUGHNUTS



white chocolate cake doughnuts image

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

3 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 beaten eggs
2/3 cup sugar
2 ounces melted white chocolate
2 tablespoons melted butter
1/2 cup milk
1 teaspoon vanilla
1 cup chocolate, glaze
1 cup chopped macadamia nuts

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

TIE-DYED WHITE CHOCOLATE DOUGHNUT GLAZE



Tie-Dyed White Chocolate Doughnut Glaze image

Provided by Food Network

Categories     dessert

Time 20m

Yield 3 cups glaze

Number Of Ingredients 5

1 cup white chocolate discs
4 cups confectioners' sugar
1/4 cup light corn syrup
1/2 cup warm heavy cream, plus more if needed
Food coloring

Steps:

  • Melt the white chocolate in a double boiler. In a medium bowl, whisk together the confectioners' sugar, corn syrup and heavy cream until smooth, then stir into the white chocolate until combined. Turn the heat off and leave the chocolate over the double boiler, whisking occasionally to keep smooth. If the glaze is too thick, add more cream and whisk until smooth.
  • Divide the glaze between two bowls. With food coloring, dye each bowl a separate color (whichever you choose). Add the second bowl of colored glaze back to the first, pouring only along the edge. Use a skewer to swirl only slightly (when you dip your donuts you will swirl the glaze more).

WHITE CHOCOLATE GLAZE



White Chocolate Glaze image

Make and share this White Chocolate Glaze recipe from Food.com.

Provided by rlrosa

Categories     Dessert

Time 6m

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup white chocolate chips
2 tablespoons light corn syrup
2 tablespoons water
2 tablespoons unsalted butter
4 fresh strawberries, chopped

Steps:

  • Place all ingrediants in microwave safe bowl.
  • microwave in 10 second intervals.
  • dip doughnuts in chocolate sprinkle with chopped strawberries.
  • Note chocolate glaze can be made by switching out white chocolate chips with semi sweet chocolate chips.

Nutrition Facts : Calories 66.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 6.6, Sodium 9, Carbohydrate 7.3, Fiber 0.1, Sugar 5.4, Protein 0.5

WHITE CHOCOLATE AND RASPBERRY BAKED DOUGHNUTS



White Chocolate and Raspberry Baked Doughnuts image

A terrifically clever doughnut recipe. Using frozen puff pastry means these can be made in no time when a doughnut urge hits. The puff pastry crisps up when baked. We opted for raspberry jam filling. The jam and melted white chocolate chips just ooze out when you bite into the baked doughnut. Once baked, top with a little...

Provided by Barbara Kavorkian

Categories     Other Breakfast

Time 1h15m

Number Of Ingredients 5

1 egg
1 Tbsp water
1 pkg puffed pastry sheets from frozen section
9 tsp raspberry jam
45 white chocolate chips (5 per doughnut)

Steps:

  • 1. Remove frozen puff pastry from the box and set the two pieces on a baking sheet to thaw. This takes about 30-40 minutes. Preheat oven to 400°F.
  • 2. Using a 3-inch cookie cutter, cut each piece of puff pastry into nine rounds. Place half of the puff pastry rounds on a non-stick cookie sheet... a Silpat or parchment paper is great for cleanup later!
  • 3. Top each round with 1 tsp of your favorite jam or jelly. I love jam with seeds, but you can use jam without if you prefer.
  • 4. Put equal amounts of chips on top of the jam in each doughnut.
  • 5. Press lightly press them in so they are "nestled" in there.
  • 6. Combine 1 egg and 1 Tbsp of water. Whisk well until frothy.
  • 7. Brush the egg wash around the edges of the rounds.
  • 8. Top with the remaining nine pastry rounds. Press well so the two pieces seal together... go slow to try to prevent any of the filling from coming out the sides.
  • 9. Bake the doughnuts for 15-20 minutes, until puffed and golden. Turn the baking sheet around halfway through to ensure even browning.
  • 10. Be sure to let the doughnuts cool for at least 10 minutes to avoid burning yourself like I did. Dust with powdered sugar or icing.
  • 11. You can use really any jam or preserves you would like. I have not yet tried this piping in a custard or lemon curd after baked. The basic technique lends itself to all sorts of variations. Peanut Butter and Jelly: For filling use 1/2 cup peanut butter, 3 Tbsp whipping cream, 2 Tbsp powdered sugar, and 1 Tbsp honey mixed together and 1 tsp of your favorite jam. Then use 1 tsp peanut butter mixture and one of jam using the same method above.
  • 12. Blueberry Variation: Use 1 tsp blueberry jam, 2-3 fresh blueberries for the center. Use an icing of powdered sugar and lemon juice. After baking dip top of the doughnut into the icing. Sprinkle or zest a bit of lemon rind on top of icing for additional flavor.
  • 13. Orange Variation: Using homemade orange marmalade, place 1 tsp for each doughnut. Top with powdered sugar or icing of powdered sugar/orange juice and a bit of the orange rind.

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