Maine Chocolate Dougnuts Recipes

MAINE CHOCOLATE DOUGNUTS

Steps:

• Stir sugar, butter, and mashed potatoes into eggs. Whip until creamy.
• Sift together dry ingredients (a few times).
• Add dry ingredients alternately with milk into egg mixture and mix well.
• Chill 2 hours.
• Roll dough out 1/2 inch thick onto a lightly floured board.
• Cut dough with doughnut cutter and fry into hot oil (365 degrees) for approximately 3 minutes.
• Drain on paper towel and toss doughnuts in a paper bag with sugar.

CHOCOLATE OLD-FASHIONED DONUTS

Steps:

• First, make the donuts: In a large bowl, whisk together flour, cocoa powder, cornstarch, baking powder, 1 teaspoon salt and nutmeg until well combined.
• In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar and butter on medium speed just until mixture appears sandy, about 1 minute. Beat in egg yolks on medium speed until mixture is light and thickened, about 1 to 2 minutes. Add flour mixture in three additions, alternating with sour cream, beating after each addition until batter is well-combined.
• Cover bowl with plastic wrap; refrigerate at least 1 hour, up to 4 hours, until batter is slightly firm.
• Meanwhile, heat oil in a large pot or deep saucepan with a deep-fry thermometer attached. Heat oil to 325°F.* On a very well-floured surface using a well-floured rolling pin, roll dough out to 1/2-inch thickness. Use a well-floured donut cutter or two different-sized biscuit cutters to cut dough into approximately 16 to 18 donuts and donut holes (re-roll scraps once, if needed).
• Fry donuts in batches, about three at a time, 2 minutes each side or until puffed and cooked through. Use a slotted spoon or deep fry skimmer to transfer cooked donuts to a paper bag or paper towel-lined baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
• Next, make the glaze: In a small saucepan over low heat, heat milk to just below a simmer (when it begins to steam). Remove from heat; whisk in powdered sugar, pinch salt and vanilla until smooth. Use a fork to carefully dunk donuts one at a time into glaze, coating both sides. Lift to allow excess glaze to drip off donut, then transfer to a cooling rack with parchment or paper towel underneath to catch excess glaze. Allow donuts to sit until glaze is fully set, about 15 to 20 minutes.
• Donuts are best served the day they're made, but will keep in an airtight container at room temperature for up to 2 days.