Copycat Dunkin Donuts Chocolate Glazed Donuts Food

HOMEMADE DUNKIN' DONUTS CHOCOLATE GLAZED DONUT RECIPE

Steps:

• Mix the flour, sugar, yeast*, and salt together in a standing mixer fitted with a dough hook.
• In a measuring jug, heat together the milk and butter until the butter has melted. Stir in the vanilla.
• Turn the machine on low and slowly add the milk mixture until your dough comes together to form a ball. If your dough is a little dry add a splash more milk.
• Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy.
• Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.
• Cover the bowl with plastic wrap tightly and let the dough rise until doubled, roughly 2 hours.
• Once it has risen, turn out the fluffy dough onto a floured work surface. Roll out to ½ inch thick
• Using a 3 inch round cutter, cut off your donuts circles. Dust your cutter in flour so it doesn't stick to the dough. Then cut out the donut holes with a much smaller cutter. Re-roll and cut any leftover dough. You will get 12-14 donuts. TIP: You can prepare the donuts to this stage and put them in the refrigerator until the next day. When needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then fry off as instructed below.
• Cover your donuts with cling film and let them rise at room temperature for 20-30 minutes.
• Pour around 2-3 inches of oil into a medium, deep pan.
• Heat the oil over medium/high heat for a few minutes to heat up. If using a thermometer bring to 350oF (180oC).
• When your oil is hot, drop 3-4 doughnuts at a time in the oil. Fry for about 2 to 3 minutes, until lightly browned on one side, then flip and fry until the other side is browned. Set aside on kitchen paper until you have cooked them all off.
• Dunk the donuts while fresh and warm into the chocolate glaze one by one. Let the excess glaze drip off before placing on a wire rack to dry. Lastly, add some sprinkles on top.
• Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!
• * Some Active Dry yeast will need to be sponged. This means stiring the yeast into the liquids to dissolve it/sponge it before adding to the flour. Some Fast Acting Dry Yeast can be added to the flour, check the pack.

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.