Dunkin Donuts Chocolate Glazed Donut 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.

DUNKIN' DONUTS CHOCOLATE GLAZED DONUT

Steps:

• Add the flour, granulated sugar, salt, and active dried yeast to the bowl of an electric stand mixer.
• Heat one cup of milk and 4 tablespoons of butter in a measuring jug, and stir in one tablespoon vanilla extract once everything's melted.
• With a dough hook attached, mix the dry ingredients on low speed while slowly adding the milk mixture until a dough ball is formed. You should add an extra tablespoon of milk If the dough is too dry.
• Now increase the speed of the stand-mixer to medium, so the dough becomes shiny and smooth but saggy (6-8 minutes).
• Then transfer this dough to a mixing bowl rubbed with a flavorless oil like vegetable oil and turn it around till lightly coated before covering with plastic wrap. Then leave to rise to double for about 2 hours.
• Once the dough doubles, transfer it to a floured work surface and roll out to half an inch thick.
• Use a three inch round cutter to cut out your doughnut circles and a smaller cutter to cut out the doughnut holes. To cut out more doughnuts,re-roll the leftover dough.
• Cover the resulting 12-14 doughnuts with plastic wrap and allow them to rise for 20-30 minutes at room temperature.
• Add 2-3 inches of oil into a deep pan and heat over medium-high heat until the oil reaches 350 °F.
• Carefully add 3 to 4 doughnuts at a time to this hot oil and fry their one side for two minutes until lightly browned. Next, flip the doughnuts to fry the other side and transfer to paper towels to drain. Repeat for all the doughnuts.
• Make the milk chocolate glaze by whisking powdered sugar and cocoa powder in a medium bowl before adding 3 tablespoons of milk and 1 teaspoon of vanilla extract. Whisk till silky smooth, adding more milk if desired for a more dippable texture.
• Dip the fresh and warm doughnuts in this glaze and let any excess drip off before placing on a wire rack to dry and harden. Add sprinkles if using and enjoy your homemade dunkin donuts chocolate glazed donut.

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.

COPYCAT DUNKIN' DONUTS GLAZED BOWTIES

Steps:

• Doughnuts:.
• Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour.
• Lightly flour two rimless baking sheets. Turn the dough out onto a well-floured surface, and using a well floured rolling pin, roll dough into a 16'' x 12'' rectangle; it should be about 1/4-inch thick. Working quickly, and using a floured pizza wheel or pastry cutter, measure dough, then slice dough in half lengthwise. Measure dough, then slice dough into 2-inch sections crosswise. You will now have 12 long strips. Using a thin spatula to assist you, transfer cut dough to baking sheets, leaving about 4'' of space between each one. Using your floured pastry cutter, slice a slit lengthwise through each piece of dough leaving 1/2'' of uncut dough on both ends. Working with one piece of dough at a time, gently lift one end carefully separating the center. Twist the dough twice and place the end back down. Repeat with remaining dough.
• Let twists rise in a warm place until they've puffed, about 35 minutes. About 15 minutes before they are done rising, Attach a deep-frying thermometer to the side of a large heavy-bottomed pot or Dutch oven; heat 2-inches of oil over medium-high, to 375 degrees F.
• Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 1 to 2 minutes, use tongs to flip; cooking until they're golden on both sides.Transfer the doughnuts to the prepared racks, repeating with the rest of the dough, ensuring the oil remains at 375F while frying.
• 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.

COPYCAT HONEY GLAZED DUNKIN DONUTS

Steps:

• Mix yeast in 1 Celsius of the flour, add sugar. Combine water, milk, melted butter, and egg in the mixer, add the flour/yeast/sugar mixture blending well (about 3 minutes). Add vanilla, salt and remaining flour. The dough should be quite soft, but not sticky.
• Cover the dough and let rise until double. (The author generally uses the moist oven method for faster results: Preheat the oven to 200F, place a loaf pan filled halfway with boiling water in the oven. SHUT OVEN OFF.
• Place dough in warm, moist oven to rise. This method generally reduces rising time by half.) Dough has risen enough when an indentation remains when you poke it.
• On a heavily floured surface, roll dough out 1/2" thick and cut out the donuts using a donut cutter dipped in flour.
• Let the donuts and holes rise/set for 15 minutes. In the meantime, heat up the oil for frying, 3-4" deep. The oil needs to be about 360F in order to prevent it from saturating the dough. A drop of dough should sizzle. Fry for approximately 60 seconds each side, turning only ONCE. Remove from hot oil, place on paper towels, cool for 5-7 minutes before glazing.
• To make glaze: Combine butter, confectioners sugar, vanilla, honey and hot water in a small bowl, blending until smooth. Dunk the donuts into the glaze.