Chocolate Donut Holes Food

HOMEMADE GLAZED CHOCOLATE DOUGHNUT HOLES

Steps:

• In a medium bowl, sift together the confectioners sugar and cocoa powder. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
• In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In a separate small bowl, whisk together the eggs, sugar, buttermilk and melted butter. Stir the wet ingredients into the dry ingredients until combined. (The dough will be very wet.) Cover the bowl with plastic wrap and refrigerate it for 2 to 3 hours until chilled.
• When you are ready to make the doughnuts, attach a deep-fry thermometer to the side of a large heavy-bottomed pot. Add 3 to 4 inches of oil, ensuring there are at least 2 inches from the top of the oil to the top of the pot. Begin heating the oil over medium-high heat. (The oil is ready for frying when it reaches 375ºF.)
• Scrape the dough onto a well-floured work surface. Flour your hands then pat the dough out until it is about 1/2-inch thick all around. (The dough will be very sticky and wet. Do not hesitate to add more flour as needed to prevent the dough from sticking.)
• Flour the cookie cutter, lightly flour a small baking sheet and line a separate baking sheet with paper towels. Using the cookie cutter, cut out circles from the dough and transfer them to the floured baking sheet, re-flouring the cookie cutter after each cut. Gather the scraps, pat them down and cut out as many additional circles as you can. Once the oil reaches 375ºF, carefully add the doughnut holes in batches of 3 or 4, cooking them for 1 to 2 minutes per side and flipping them as needed. (See Kelly's Notes.)
• Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet. Allow the doughnut holes to cool completely then dip them into the prepared glaze, shake off any excess and decorate them with sprinkles (optional). Place the doughnut holes on a cooling rack to allow the glaze to set slightly. Serve the doughnut holes immediately or store them in an air-tight container.
• For chocolate doughnut holes with vanilla glaze, use the vanilla glaze recipe from my Easy Homemade Glazed Doughnut Holes.
• This is a very wet dough. The less you handle it, the better. It's also very important that it's properly chilled and that you use enough flour when patting out the dough and cutting it into circles.
• The dark color of these doughnut holes makes it harder to decide when they're fully cooked. Test the exact cooking time by adding one doughnut hole to the hot oil and then testing the doneness at different intervals using a toothpick. Insert the toothpick into the doughnut and then remove it. If it comes out clean, the doughnut hole is fully cooked and you'll know the exact time to cook the doughnut holes.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

CHOCOLATE DOUGHNUT HOLES

Steps:

• To make the doughnut batter whisk together the flour, cocoa, baking powder, baking powder and salt in a large bowl. In a separate medium-sized bowl whisk together the melted butter, sugars, egg and vanilla. Add the buttermilk into the wet ingredients and whisk until combined.
• Pour the wet ingredients into the flour mixture and fold together using a large wooden spoon or rubber spatula until evenly mixed. The batter will be thick.
• Spoon the batter onto a large piece of clingfilm and form into flat disk shape. Wrap in clingfilm and refrigerate for 30 minutes.
• Once ready to fry the doughnut holes, remove the dough from the fridge and form into balls about 2 teaspoons to 1 tablespoon in size using a cookie scoop and your fingers. I got a total of 24 doughnut holes. If the dough is sticking a lot to your hands, add a couple drops of oil to your palms.
• To fry the doughnut holes, first place paper towels on the counter and a wire cooling rack over top. Clamp a deep-fry thermometer to the side of a heavy bottom saucepan or Dutch oven. On medium-high heat, heat at least 2 inches of oil in the bottom of the pan until it reaches 350F degrees. There should be at least 2 inches between the top of the oil and the top of the pot. Fry the doughnuts by carefully placing the dough balls into the hot oil, doing about 4-5 doughnut holes at a time. Fry for about 2-3 minutes, using a slotted spoon to turn the doughnuts over. Remove the doughnuts from the hot oil using a slotted spoon and place on the wire rack to cool. Break your first doughnut in half to ensure they're cooked throughout, and adjust your fry time accordingly.
• Allow the oil to come back to 350F degrees, and repeat the process with the rest of the dough balls.
• To make the glaze, whisk together the powdered sugar, cream and vanilla. Dip the doughnut holes into the glaze and set them on the wire rack to dry. Optionally, shower the doughnuts with sprinkles or roll them in sprinkles while the glaze is still slightly sticky.

MOLTEN CHOCOLATE DOUGHNUT HOLES

Steps:

• Make the dough: In a small bowl, combine the milk, yeast and 1/2 teaspoon sugar. Set aside until foamy, about 5 minutes.
• In a large bowl, whisk together 2 tablespoons sugar with the flour and salt. Stir in yeast mixture and egg, and knead it in the bowl a few times to incorporate the liquid. Tip the dough onto a work surface and knead it until smooth and elastic, about 3 minutes. Add the butter, a bit at a time, and continue to knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky.
• Gather the dough into a neat ball. Grease the inside of a large bowl with butter and add the dough. Cover with plastic and set aside to rise in a warm place until doubled, 1 to 2 hours. (After the dough has doubled, you can punch it down, wrap it well and refrigerate it for up to 2 days.)
• Tip the dough onto a very lightly floured surface and pat the dough out into a 7-by-4 inch rectangle. (You can work with the dough directly from the refrigerator if it has been chilled.) Divide the dough into 14 even pieces using a bench scraper or a knife and slightly flatten each. Add 1 chocolate fève or about 1 teaspoon of chocolate to the center of each piece of dough, wrap and pinch the dough to enclose the chocolate, and roll it into a neat ball. Transfer the dough pieces to a floured rimmed baking sheet. Cover loosely with plastic wrap and set aside to rise in a warm place until doubled, about 1 hour.
• Line a rimmed baking sheet with two layers of paper towels. Clip a candy thermometer to the edge of a large pot. Heat the oil over medium-high until it reaches 350 degrees.
• As oil heats, make the cinnamon-sugar mixture: Mix 1/2 cup sugar with the cinnamon in a large bowl.
• Working one at a time, carefully transfer dough to a spider or slotted spoon without deflating it. Then transfer the dough to the hot oil. Add up to 4 pieces of dough at a time. Maintain the temperature of the oil by increasing or lowering the heat as necessary, and allow the oil to return to temperature between batches. Cook the doughnuts until golden brown, about 2 minutes per side, then using the spider, transfer the doughnuts to the prepared sheet.
• Repeat with the remaining dough. Toss the warm doughnuts in the cinnamon-sugar mixture and serve immediately.

GLAZED CHOCOLATE MUNCHKINS (DONUT HOLES)

Steps:

• In a double boiler, melt butter and baker's chocolate. Remove from heat.
• In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
• Add buttermilk and vanilla to melted chocolate. Add whisked egg.
• Add wet ingredients to dry and mix until combined. With your hands, mix until dough is all well combined and form into a ball. Wrap in plastic and cool in fridge for 30 minutes.
• Once cooled, roll dough into 1 -2 tablespoon balls.
• Heat a deep skillet or sauce pan with 3 inches of vegetable oil until oil reaches 350 degrees (candy thermometers or digital infrared thermometer). Add 4 - 5 balls into the oil and fry until cooked (they'll looked a little puffed), approximately 2-4 minutes. With a slotted spoon, remove from oil and place on paper towel lined plate. Finish with all balls.
• Line baking sheet with parchment paper and rack.

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.

GLUTEN-FREE CHOCOLATE DONUT HOLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch square baking pan with parchment paper. Grease the sides of the pan.
• Blend margarine, sugar, and hot chocolate mix in a bowl using an electric mixer until smooth. Add eggs 1 at a time and beat until well combined.
• Combine flour, salt, xanthan gum, and baking soda in a separate bowl. Pour into butter mixture and combine. Add vanilla extract; mix well. Pour in soy milk and stir well. Pour mixture into the prepared baking pan, spreading to all corners.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool completely, about 30 minutes.
• Cut into 16 equal-sized pieces and roll into balls.

CHOCOLATE DOUGHNUT HOLES

Steps:

• Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight.
• Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet.
• Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer.
• Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving.

CHOCOLATE OLD-FASHIONED DONUTS

Steps:

• First, make the donuts: In a large bowl, whisk together flour, cocoa powder, cornstarch, baking powder, 1 teaspoon salt and nutmeg until well combined.
• In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar and butter on medium speed just until mixture appears sandy, about 1 minute. Beat in egg yolks on medium speed until mixture is light and thickened, about 1 to 2 minutes. Add flour mixture in three additions, alternating with sour cream, beating after each addition until batter is well-combined.
• Cover bowl with plastic wrap; refrigerate at least 1 hour, up to 4 hours, until batter is slightly firm.
• Meanwhile, heat oil in a large pot or deep saucepan with a deep-fry thermometer attached. Heat oil to 325°F.* On a very well-floured surface using a well-floured rolling pin, roll dough out to 1/2-inch thickness. Use a well-floured donut cutter or two different-sized biscuit cutters to cut dough into approximately 16 to 18 donuts and donut holes (re-roll scraps once, if needed).
• Fry donuts in batches, about three at a time, 2 minutes each side or until puffed and cooked through. Use a slotted spoon or deep fry skimmer to transfer cooked donuts to a paper bag or paper towel-lined baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
• Next, make the glaze: In a small saucepan over low heat, heat milk to just below a simmer (when it begins to steam). Remove from heat; whisk in powdered sugar, pinch salt and vanilla until smooth. Use a fork to carefully dunk donuts one at a time into glaze, coating both sides. Lift to allow excess glaze to drip off donut, then transfer to a cooling rack with parchment or paper towel underneath to catch excess glaze. Allow donuts to sit until glaze is fully set, about 15 to 20 minutes.
• Donuts are best served the day they're made, but will keep in an airtight container at room temperature for up to 2 days.

GLAZED CHOCOLATE DONUT HOLES

Steps:

• Preheat oven to 350°F (177°C). Spray 24-count mini muffin pan with nonstick spray. Set aside.
• Sift the flour, sugar, and cocoa powder together in a large bowl. Sifting is important; you want to remove any clumps of cocoa. Mix in the baking powder, baking soda, and salt. Set aside.
• In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix. Mix the two together only until no flour pockets remain. Over-handling this batter will make your donut holes dense and tough.
• Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake them; they burn easily. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
• While the donuts are slightly cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, vanilla, and lemon juice until smooth and combined. Add more confectioners' sugar to make it thicker if desired; add more cream to make it thinner if desired. Dunk each slightly warm donut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Repeat dunking two to three more times if you want a thick glaze coating. I dunked mine three times. If you run out of glaze to dip each three times, just make more.
• Donut holes taste best served on the same day. This recipe may easily be halved. Store extras in an airtight container at room temperature for up to 3 days.

CHOCOLATE DONUTS

Steps:

• In a large bowl add 2 tablespoons of unsalted softened butter along with 1/4 cup granulated sugar, and 1/4 golden brown sugar. Mix it well using an electric hand mixer.
• Then add 1 large egg and 1/2 teaspoon of vanilla extract. Mix it again once more.
• Now, in a separate bowl sift together these dry ingredients: 1 3/4 cups all-purpose flour, 1/4 cup + 1 tablespoon cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 Tablespoon cornstarch, and 1/4 teaspoon salt,
• Now add 1/3 of the flour mixture to the butter and sugar mixture and begin working it in with a spatula.
• Then add a third of your sour cream (so 1/3 cup at a time). Mix again.
• Then add the second third of the flour mixture, mix again, then add another 1/3 cup of sour cream, mix.
• Now add the last third of the flour, mix, then add the last 1/3 cup of sour cream.
• Place the donut dough into a large sheet of plastic wrap and cover it tightly. Refrigerate for 1 hour or until firm.
• Now lightly dust your work surface with flour and begin rolling out the chocolate donut dough to about 1/2 inch thick. 
• Now use a donut cutter or 2 different sized biscuit cutters to cut out as many donuts as possible. It helps to dip the cutters in flour to prevent sticking.
• Now reshape the extra scraps, roll it out again to 1/2 inch thick, and cut as many donuts out once more. Repeat this step as needed. I got about 12 donuts.
• Fill a heavy-bottomed pot with about 2 inches of corn oil and bring the oil temperature to 325 degrees Fahrenheit.
• Carefully fry the donuts in batches for about 2 minutes per side. Keep a close eye on them to avoid overcooking them. Also, make sure to adjust the heat according to the thermometer. If it brings to climb too high, bring the heat down a notch.
• Once the donuts are fried, place them on a plate lined with paper towels to absorb the extra oil.
• Now, for the glaze, heat 1/2 cup of heavy cream to a light boil, then pour it over 1 cup of semisweet chocolate chips. Make sure all the chocolate is fully submerged, then use a whisk to mix it well. You may need to place it in the microwave for about 10 seconds at a time to reheat it.
• Once the glaze is smooth, whisk in 2 tablespoons of unsalted melted butter.
• Now dip the slightly cooled donuts into the glaze and let them set on a cooling rack. Then enjoy with a cup of coffee or a glass of cold milk.