OLD-FASHIONED DOUGHNUT STICKS
Steps:
- For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
- Fill the wells of the prepared eclair pans about halfway with the batter.
- Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
- For the glaze: Whisk the confectioners' sugar and milk together until smooth.
- Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.
DONUT STICKS WITH CHOCOLATE SAUCE
Really crunchy and delicious. I used the full 2 quarts of peanut oil in my deep fryer. Use as much as your pan needs. I found the strips (twisted or not) difficult to turn so I started cutting them in circles, keeping the round dough in tack. Delicious with or without the chocolate sauce. Compliments of The Neelys.
Provided by dojemi
Categories Dessert
Time 20m
Yield 32 donuts
Number Of Ingredients 14
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 375 degrees F.
- Mix together the sugar and cinnamon in a small bowl and set aside.
- Slice the seamless dough sheets into 1-inch strips from the shorter length of the dough.
- Make sure that the strips are not longer than your deep-fryer is wide.
- Twist each dough strip, and then drop, 3 at a time, into the fryer. Fry the donut sticks until golden brown and crisp, about 1 1/2 to 2 minutes, flipping with tongs about half way through.
- Remove the donuts from the fryer and dust with the cinnamon-.
- sugar mixture.
- In a heavy saucepan over medium heat, combine the first 6 chocolate sauce ingredients and bring to a simmer.
- Whisk in the chocolate, vanilla, and butter and stir until the sauce is
- smooth.
- Serve chocolate sauce on the side for dipping.
Nutrition Facts : Calories 600.3, Fat 61.3, SaturatedFat 13.3, Cholesterol 19.2, Sodium 83.4, Carbohydrate 14.5, Fiber 1.7, Sugar 4.8, Protein 2.3
DOUGHNUT TWISTS
In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts-perfectly crisped in oil and coated in sugar-won't last long at all. Served with a silken chocolate-brandy sauce for dipping and a cup of strong coffee, they are a classic finish to the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 20
Number Of Ingredients 13
Steps:
- Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking, about 45 minutes.
- Whisk together cup flour, the yolks, brown and granulated sugars, vanilla, salt, and cinnamon.
- Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine.
- Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium-high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
- Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-by-25-inch rectangle. Cut crosswise into twenty 1/2-inch-thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
- Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate-brandy sauce if desired.
DONUT STICKS WITH CHOCOLATE SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 28m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 375 degrees F.
- Mix together the sugar and cinnamon in a small bowl and set aside.
- Slice the seamless dough sheets into 1-inch strips from the shorter length of the dough. Make sure that the strips are not longer than your deep-fryer is wide. Twist each dough strip, and then drop, 3 at a time, into the fryer. Fry the donut sticks until golden brown and crisp, about 1 1/2 to 2 minutes, flipping with tongs about half way through. Remove the donuts from the fryer and dust with the cinnamon-sugar mixture. Serve with the chocolate sauce.
- In a heavy saucepan over medium heat, combine the first 6 ingredients and bring to a simmer. Whisk in the chocolate, vanilla, and butter and stir until the sauce is smooth.
DOUGHNUTS AND CHOCOLATE SAUCE
Ready in less than 10 minutes, this simple chocolate sauce features the popular Mexican flavor combinations of cinnamon and chocolate. Instead of churros, we're serving it with plain doughnut holes, a perfect accompaniment for dipping!
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Pulse the cinnamon and almonds in a blender until pulverized.
- Bring the milk and 1⁄2 cup water to a boil in a saucepan. Add the sugar and chocolate to the blender; pour in the hot milk and blend until smooth. Transfer to a bowl and top with cinnamon. Serve with the doughnuts.
HOMEMADE HOT CHOCOLATE WITH OLD-FASHIONED DOUGHNUT STICKS
Steps:
- Bring the milk, chocolate, sugar, cinnamon and vanilla extract to a simmer in a medium saucepan. Whisk until completely melted and smooth.
- Serve with the Old-Fashioned Doughnut Sticks.
- For the dougnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
- Fill the wells of the prepared eclair pans about halfway with the batter.
- Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
- For the glaze: Whisk the confectioners' sugar and milk together until smooth.
- Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.
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