Chocolate Cinnamon Doughnuts Recipes

DOUGHNUTS AND CHOCOLATE SAUCE

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.

BAKED CHOCOLATE DONUTS

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.

CHOCOLATE CINNAMON DOUGHNUTS

Steps:

• In a bowl, beat eggs. Add sugar and beat until mixture is thickened and lemon-colored. Stir in oil and vanilla. , In another bowl, combine the flour, cocoa, baking powder, cinnamon, salt and soda. Add to egg mixture alternately with buttermilk. Chill. , Divide dough in half; refrigerate one portion. On a lightly floured surface, roll remaining dough to 1/2-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter. Repeat with remaining dough. Heat oil to 375°; fry doughnuts in batches for 3 minutes, turning once. Drain on paper towels. , Combine glaze ingredients and dip tops of warm doughnuts.

CHOCOLATE-CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
• Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

BASIC CINNAMON DOUGHNUTS

Steps:

• Put flour in shallow pan, add salt, baking powder, and sugar.
• Rub in butter with fingertips.
• Add the well beaten egg and milk and stir thoroughly.
• Toss on floured board, roll to one-fourth inch in thickness, shape, fry, and drain.
• Mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts.

ITALIAN DOUGHNUTS WITH CHOCOLATE SAUCE

Steps:

• Place potatoes in a saucepan of cold salted water and bring to the boil over a medium heat, then boil gently for 30 minutes or until tender aand then drain.
• Push through a potato ricer into a large bowl.
• Gently heat milk and butter in a small saucepan over a low heat until butter melts.
• Combine flour, 55 grams of the sugar and the yeast in a medium bowl.
• While potatoes are still warm, add the flour mixture with the egg and warm milk mixture and using your hand, bring all the ingredients together to form a soft dough.
• Divide dough into 4 portions and roll each portion into a 1.5cm thick log and then cut into 10cm lengths and shape each length into a ring to form a doughnut.
• Place 3cm apart on a lightly floured tray.
• Stand rings, covered with a clean tea towel, in a warm place, for 30 minutes or until they double in size.
• Combine cinnamon and remaining sugar in a shallow bowl, then set aside.
• To make chocolate sauce, place chocolate in a heatproof bowl.
• Heat cream in a small saucepan until hot, then pour over chocolate and stand for 1 minutes, then mix until smooth and then cover with plastic wrap to keep warm.
• Half fill a deep frying pan with oil and heat over a high heat, oil is ready when a cube of bread dropped into the oil turns golden in 10 to 15 seconds.
• Deep-fry doughnuts in small batches for 1 minute or until lightly golden and then drain on paper towels and then roll in cinnamon sugar.
• Serve doughnuts with the chocolate sauce for dipping.