Malt Chocolate Doughnuts Recipe Epicuriouscom

MALT CHOCOLATE DOUGHNUTS

Steps:

• 1. Heat the sugar and milk in a pan for about 5 minutes until the milk is warm-105-115°F-and the sugar has dissolved. Place the yeast into a bowl, pour in half the warm milk, then mix and set aside. Place the remaining milk back on the heat and add the butter. Heat gently for about 3 minutes (be careful not to let the milk boil).
• 2. Sift the flour and salt into a large bowl and make a well in the center. Add the egg yolks, yeasted milk, and the hot milk. Mix together, drawing in the surrounding flour to make a dough.
• 3. Tip the dough onto a floured work surface and knead with floured hands for a few minutes until the dough is smooth and elastic. Dust with a little extra flour if the mix is too sticky. Place in a clean bowl dusted with flour. Cover with plastic wrap to keep the dough from forming a skin on top and leave to rise in a warm place for 1-11/2 hours until doubled in size.
• 4. When the dough has risen, knock it back by giving it a thump and knead lightly on a floured work surface. Roll out the dough with a floured rolling pin to a thickness of about 3/4 inch and shape it into a 9 x 6-inch rectangle. Using a sharp knife, cut the dough into 12 rectangular pillows, then place on a baking sheet lined with parchment paper and leave to rise again for 30-40 minutes until doubled in size. (This will make the doughnuts light and fluffy once cooked.)
• 5. Meanwhile, make the filling. Put the cream in a pan and mix in the honey to taste. Put the chocolate and butter into a heatproof bowl. When the cream is almost boiling, pour it over the chocolate mixture and stir until well mixed, smooth, and glossy.
• 6. Combine the remaining sugar with the malt powder in a bowl and set aside. Put the oil in a deep-fat fryer and heat to 340°F, or fill a large saucepan one third full with vegetable oil and heat over medium-high heat until a cube of bread dropped in it sizzles and turns golden brown in 30 seconds. Fry the doughnuts, in batches, for 3-4 minutes until evenly golden brown and cooked through, turning them in the oil once or twice. (You will need to moderate the heat between batches according to whether the doughnuts brown too quickly or too slowly.) Using a slotted spoon, remove the doughnuts from the hot oil and roll in the malt sugar to coat.
• 7. To fill the doughnuts, spoon the warm chocolate filling into a piping bag fitted with a small plain nozzle. Make sure you pipe the chocolate filling while it's still warm. If it cools down too much, it will set and be difficult to work with. Insert the nozzle into the doughnut and gently squeeze in the filling. Serve right away.

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 MALTS

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

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 DOUGHNUTS

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.