Chocolate Glazed Doughnuts Food

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.

DOUBLE-CHOCOLATE GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spray a doughnut pan lightly with nonstick spray. In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken. Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine.
• In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate. Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined. Stir in the chocolate chips with a spoon or spatula. Use a small cookie scoop or spoon to drop 2 to 3 heaping tablespoons of the batter into each doughnut mold, filling the molds two-thirds full.
• Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Allow to cool slightly while you make the glaze.
• For the chocolate glaze: Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler. Stir in the grapeseed oil until the chocolate is smooth. Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles.
• Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set.

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.

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.

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.

GLAZED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
• Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
• Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
• While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

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-GLAZED DOUGHNUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 12-14 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For glaze, in a small saucepan, melt butter over medium heat. Stir in cream, corn syrup and vanilla. Reduce heat to low. Add chocolate; whisk until blended. Transfer to a large bowl. Gradually beat in confectioners' sugar until smooth. Dip tops of cookies into glaze. Decorate as desired with sprinkles and chopped nuts. Let stand 30 minutes or until set., Freeze option: Place wrapped disks in resealable plastic freezer bag; freeze. To use, thaw disks in refrigerator until soft enough to roll. Prepare, bake and decorate cookies as directed.