HOMEMADE VS. STORE-BOUGHT: DOUGHNUTS RECIPE BY TASTY
Here's what you need: milk, sugar, yeast, unsalted butter, eggs, vanilla extract, flour, vegetable oil, shortening, sprinkles, powdered sugar, milk, white chocolate chip, heavy cream, white chocolate chip, heavy cream, pink food coloring, white chocolate chip, heavy cream, violet food coloring, milk chocolate chips, heavy cream, violet food coloring
Provided by Brenda Blanco
Categories Desserts
Yield 12 servings
Number Of Ingredients 23
Steps:
- In a bowl, add the milk, sugar, and yeast together and stir to combine.
- In a separate bowl, add butter, eggs, and vanilla extract and mix well.
- Add the milk mixture to the bowl with eggs and mix well. Gradually add the flour, little by little, until fully incorporated.
- Place the dough on a lightly floured surface and knead for 5 minutes until smooth.
- Gently press the dough with a finger to ensure it springs back up from the indentation.
- Place the dough in an oiled bowl. Cover the dough lightly with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour or until doubled in size.
- Knead the dough one more time and place the dough in an oiled bowl. Once placed, cover with plastic wrap and let rest in the refrigerator overnight.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and doughnut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come just 2 inches (5 cm) up on the side of a heavy pot.
- Once liquified, heat the shortening to 375°F (190°C).
- Fry the donuts in batches for 45 seconds on each side or until golden brown.
- To make the glaze, combine the milk and sugar and stir until smooth.
- To make the white chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- To make the pink ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- To make the violet ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- To make the milk chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- Dunk or drizzle your doughnuts and top with sprinkles (optional).
- Enjoy!
Nutrition Facts : Calories 770 calories, Carbohydrate 117 grams, Fat 30 grams, Fiber 2 grams, Protein 13 grams, Sugar 70 grams
CLASSIC GLAZED DONUTS RECIPE BY TASTY
Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it's really hard to go back to store-bought. After you make the dough and let it rise overnight, you'll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats - this recipe makes a lot of them!
Provided by Frank Tiu
Categories Desserts
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
- In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
- Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
- Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
- Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour, or until doubled in size.
- Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
- Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
- In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
- Strain the glaze through a fine-mesh sieve to remove any lumps.
- Dunk the donuts in the glaze or drizzle the glaze on top.
- Enjoy!
Nutrition Facts : Calories 518 calories, Carbohydrate 99 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, Sugar 53 grams
THE BEST CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: flour, dutch processed cocoa powder, salt, baking soda, baking powder, stout, vanilla extract, espresso powder, butter, sugar, eggs, mayonnaise, dark chocolate, butter, vanilla extract, dutch processed cocoa powder, powdered sugar, milk, fresh fruit
Provided by Scott Loitsch
Categories Bakery Goods
Time 1h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Grease and line three 8-inch (20 cm) cake tins with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
- In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the mayonnaise and beat until the mixture is smooth and creamy.
- Preheat oven to 325˚F (160˚C).
- Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
- Using a rubber scraper, fold the dark chocolate chunks into the batter.
- Distribute the batter evenly between the 3 prepared cake tins.
- Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
- Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
- While your cakes are cooling, prepare the buttercream.
- In a large bowl, beat together the butter and vanilla.
- Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
- Frost and decorate to your liking.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams
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