Chocolate Glazed Cake Doughnuts Food

EASY BAKED CHOCOLATE GLAZED DOUGHNUTS

Steps:

• Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
• In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
• Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
• Meanwhile, in small bowl, stir frosting and water with spoon until smooth. Dip one side of each doughnut into glaze.

CHOCOLATE CAKE DOUGHNUTS

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.

CHOCOLATE GLAZED CAKE DOUGHNUTS

Steps:

• Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
• Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
• Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
• For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

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.

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.

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.

COPYCAT DUNKIN' DONUTS CHOCOLATE GLAZED DONUTS

Steps:

• Doughnuts:.
• In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix.
• Add the flour mixture and continue to mix just until dough comes together.
• Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to a flour-dusted baking sheet.
• Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels.
• Glaze:.
• In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.