EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY
Here's what you need: dark chocolate, butter, cocoa powder, sugar, vanilla extract, eggs, chocolate, sprinkles
Provided by Ellie Holland
Categories Desserts
Yield 12 doughnuts
Number Of Ingredients 8
Steps:
- Melt the chocolate and butter together in a saucepan over a medium heat.
- Stir in the cocoa powder, sugar, and vanilla extract.
- Take off the heat and whisk in the eggs one at a time.
- Tear off a piece of greaseproof paper and scrunch into a small ball.
- Pre-heat the oven to 350°F (180°C).
- Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
- Bake in the oven for 8-10 minutes.
- Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
- Dip in some melted chocolate, followed by some sprinkles.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 16 grams
CHOCOLATE DONUTS
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
- Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
- Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
- Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
- Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
- Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.
BAKED CHOCOLATE DOUGHNUTS WITH MAPLE GLAZE
Our delicious chocolate, maple-glazed doughnuts are easy to make and ready in 25 minutes.
Provided by Bree Hester
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
- In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
- Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
- Meanwhile, in small bowl, mix powdered sugar and syrup with whisk until smooth.
- Dip tops of doughnuts in glaze; sprinkle with maple flakes. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE DOUGHNUT GLAZE
Provided by Alton Brown
Categories dessert
Time 41m
Yield enough glaze for 20 to 25 doughnuts
Number Of Ingredients 6
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 DOUGHNUTS
Provided by Food Network
Categories dessert
Time 3h30m
Yield 30 mini doughnuts, plus holes
Number Of Ingredients 16
Steps:
- In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
- Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
- Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
- Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.
BAKED CHOCOLATE DONUTS
Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.
Provided by Darkzule
Categories Bread Quick Bread Recipes
Time 40m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
- Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
- Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
- Spoon batter into the prepared donut pans, filling each well 3/4 full.
- Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
- Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
- Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 42.4 g, Cholesterol 9 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 122.7 mg, Sugar 35.2 g
CHOCOLATE POTATO DOUGHNUTS
Make and share this Chocolate Potato Doughnuts recipe from Food.com.
Provided by Aroostook
Categories Breads
Time 13m
Yield 24 doughnuts
Number Of Ingredients 10
Steps:
- Stir sugar, butter and potatoes into eggs and beat until creamy.
- Sift flour, baking powder, salt, nutmeg and cocoa together.
- Alternately add milk and flour to egg mixture.
- Chill well for 2+ hours (overnight even).
- Roll 1/2 inch thick (*It is best to roll small amounts at a time and keep dough chilled as much as possible. Or you can roll, cut and return doughnut to fridge to keep chilled before frying. It makes it easier to handle).
- Cut out.
- Fry in hot fat (365 F) 3 minutes turning once.
CHOCOLATE-GLAZED DOUGHNUTS
Warm, homemade doughnuts make a decadent birthday treat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 20
Number Of Ingredients 17
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.
GLAZED CHOCOLATE DONUTS
Yummy glazed chocolate donuts without frying! My family loved these! I don't fry anything,so was happy to find this recipe. You can also sprinkle these with toppings after dipping into the glaze.
Provided by TJMURPH
Categories Bread Quick Bread Recipes
Time 40m
Yield 11
Number Of Ingredients 20
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.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 52.5 g, Cholesterol 54.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 438.9 mg, Sugar 31.6 g
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