Doughnuts And Chocolate Sauce Recipes

EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY

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!

CHOCOLATE GLAZE

Steps:

• 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

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.

DONUT STICKS WITH CHOCOLATE SAUCE

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.

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.

DONUT STICKS WITH CHOCOLATE SAUCE

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.

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.