Real Hot Chocolate With Finger Doughnuts Recipes

HOMEMADE HOT CHOCOLATE WITH OLD-FASHIONED DOUGHNUT STICKS

Steps:

• Bring the milk, chocolate, sugar, cinnamon and vanilla extract to a simmer in a medium saucepan. Whisk until completely melted and smooth.
• Serve with the Old-Fashioned Doughnut Sticks.
• For the dougnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
• Fill the wells of the prepared eclair pans about halfway with the batter.
• Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
• For the glaze: Whisk the confectioners' sugar and milk together until smooth.
• Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.

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!

REAL HOT CHOCOLATE WITH FINGER DOUGHNUTS

Steps:

• To make the doughnuts, sift the flour on to a small sheet of baking paper. Bring the water and milk to the boil in a pan. Tip in the flour and beat vigorously with a wooden spoon, stirring until the dough forms a ball and no longer sticks to the sides of the pan.
• Remove the pan from the heat and let the dough cool a little. Gradually beat in the eggs, adding just enough to give a piping consistency. Spoon the mixture into a piping bag fitted with a large fluted nozzle.
• Preheat the oven to 150°C/300°F.
• To cook the doughnuts, heat the oil in a deep fat fryer or a wok until a piece of bread sizzles as soon as it hits the oil.
• Squeeze the piping bag over the pan, snipping off 10cm/4in lengths with kitchen scissors. Fry the donuts in batches of 4-6 til golden, then remove them with a slotted spoon, drain on paper towel and keep warm in the oven while making the hot chocolate.
• To make the Hot Chocolate:.
• Break up the chocolate into small pieces, and put in a heat-proof bowl set over a pan of barely simmering water. Leave alone for 10 minutes, until it has completely melted.
• Bring the milk to the boil in a small pan. When the chocolate has melted, remove it from the heat and stir in a little milk. Now whisk in the remaining milk (a hand held blender is good for this) until frothy.
• Pour into mugs and serve hot. Remove the doughnuts from oven, roll in the sugar and eat immediately, dipping them into the hot chocolate.
• Enjoy!

REAL HOT CHOCOLATE

Steps:

• In a medium-sized saucepan, combine all the ingredients, except the whipped cream, and heat until chocolate melts, stirring constantly.
• Serve in mugs with whipped cream and garnish with cinnamon.