Chocolate Glazed Donut Tim Hortons Copycat Food

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.

TIM HORTON'S STYLE BOSTON CREME DOUGHNUTS

Steps:

• In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.
• Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Add the egg yolks and whisk until well blended.
• Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the rest of the hot milk. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Boil gently for 1 minute, stirring constantly.
• Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
• Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
• Add 1 cup of the flour and, using the paddle attachment or beaters, beat on low speed for 2 minutes to form the sponge. Remove the bowl from the stand, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
• In a medium bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
• Return the bowl containing the sponge to the mixer stand. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining sugar. Add the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Add the flour-spice mixture and beat on medium speed for 5 minutes. The dough will not form a ball. It will be soft and part of it will wrap itself around the paddle.
• Scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter. Cover the bowl with buttered plastic wrap, buttered side down, and let the dough rise in a warm, draft-free place for about I hour, or until it has slightly more than doubled in volume.
• Turn out the dough onto a lightly oiled work surface. Using your hands, gently press down on it to deflate it and flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let the dough rest for 5 minutes.
• Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Gently transfer the rounds to the lined baking sheet, reshaping them if necessary. Space the rounds at least 1-inch apart to allow for expansion. Let rise for about 30 minutes, or until almost doubled in size.
• While the doughnuts are rising, pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
• Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on the first side. Turn and fry on the second side until golden brown. It may take slightly less time for the second side to cook than the first. The midline of the doughnut will be lighter than the rest of it, which is characteristic. Using a slotted spoon, transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool enough to handle, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
• Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth.
• Scrape the cream filling into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream. Return the filled doughnuts to the rack as they are filled.
• Place the chopped chocolate in a medium heatproof bowl. Set aside.
• Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and bring to a full boil.
• Pour the hot syrup over the chopped chocolate. Let stand for 3 minutes to melt the chocolate, then whisk gently until smooth. Whisk in the butter. Let the glaze cool until it starts to thicken slightly, stirring occasionally.
• Spread a scant tablespoon of chocolate glaze over the top of each doughnut. Place the glazed doughnuts back on the rack and let stand until set. The doughnuts are best served within a few hours.

TIM HORTON'S STYLE CHOCOLATE CAKE DOUGHNUTS

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.

KRISPY KREME DOUGHNUTS COPYCAT

Steps:

• Dissolve yeast in warm water in 2 1/2-quart bowl.
• Add milk, sugar, salt, eggs, shortening and 2 cups flour.
• Beat on low for 30 seconds, scraping bowl constantly.
• Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Stir in remaining flour until smooth.
• Cover and let rise until double, 50-60 minutes.
• (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
• Gently roll dough 1/2-inch thick with floured rolling pin.
• Cut with floured doughnut cutter.
• Cover and let rise until double, 30-40 minutes.
• Heat vegetable oil in deep fryer to 350°.
• Slide doughnuts into hot oil with wide spatula.
• Turn doughnuts as they rise to the surface.
• Fry until golden brown, about 1 minute on each side.
• Remove carefully from oil (do not prick surface); drain.
• Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
• Dip in sprinkles or other toppings after chocolate if desired.
• Creamy Glaze: Heat butter until melted.
• Remove from heat.
• Stir in powdered sugar and vanilla until smooth.
• Stir in water, 1 tablespoon at a time, until desired consistency.
• Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
• Stir in powdered sugar and vanilla until smooth.
• Stir in water 1 tablespoon at a time, until desired consistency.