If you love fried dough recipes, what can be better than chocolate doughnuts? Doughnuts, fritters, a beignet recipe and similar products as fried dough recipes are popular in most countries around the globe. Chocolate has proven to be a favorite no matter what you are making. This is why I put together my ultimate chocolate cake book. Doughnuts can be made with a cake dough or yeast dough. Whether the dough is chocolate, or the filling in them or the glaze on top, I call them all chocolate recipes.
The correct temperature to fry chocolate doughnuts or any fried dough is between 360F degrees and 370F degrees. The softer the dough the more delicate the texture of the doughnut will be. The dough therefore is sometimes mixed a little softer than can be handled and then chilled until it can be rolled and cut. Yeast doughnuts are made stiff enough to handle since they must rise slightly before being fried.
Share the love for chocolate with the love for doughnuts by trying the following chocolate doughnuts recipes. Nothing says it like chocolate; even for breakfast or brunch! To some people these are favored over a tart, a fudge cake or even pudding. Try experimenting with your own favorite chocolate in these recipes. Plain unsweetened chocolate is traditionally chosen for its intensity of flavor but semi sweet or sweetened chocolate can often be substituted. When melting chocolate do so gently over low heat to prevent burning.
Dissolve yeast in warm water in large bowl.
Add sugar, shortening, milk, cinnamon, salt, nutmeg, eggs and 2 cups flour.
Beat mixture on low speed 30 seconds, scraping bowl constantly; beat on medium 2 minutes.
Stir in remaining flour until smooth scraping sides of bowl.
Cover and let rise in warm place 50 to 60 minutes or until double in bulk.
Turn dough out onto well floured surface and roll dough to coat; dough is soft.
Roll dough out to ½ inch thick; cut with 2 ½ inch doughnut cutter.
Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet.
Brush with melted butter; cover and let rise until double about 20 minutes.
Preheat oven to 425F degrees; bake 8 to 10 minutes; spread immediately with chocolate glaze below.
Heat 6 ounces semi sweet chocolate and ½ cup butter in saucepan over low heat.
Stir chocolate constantly until melted; remove from heat.
Stir in 3 cups powdered sugar and 2 teaspoons vanilla.
Stir in 6 to 8 tablespoons hot water (1 at a time) until desired consistency.
This bread is traditionally shaped with the fingers into balls, then flattened with the hands and then with the fingers work small holes in the center resembling doughnuts.
Combine flour, cocoa powder, baking powder and salt.
Combine water, oil and dry milk; stir into flour mixture until smooth dough forms.
Turn out onto lightly floured surface and knead into a smooth ball; cover and let rest 10 minutes.
Divide dough into 8 balls; flatten with hands or roll out into 8 to 10 inch round.
Form hole in center of rounds with fingers of handle of wooden spoon.
Lightly flour rounds and stack; cover with towel or plastic wrap.
Heat about 1 inch oil in large skillet.
Gently place round in hot oil and cook until crisp about 1 to 2 minutes on each side; drain on paper towels.
Repeat with remaining rounds; sprinkle with cinnamon sugar.
These chocolate doughnuts are easy and delicious.
Heat oil to 375F degrees.
Mix ingredients (except for frying oil) until well blended.
Turn dough out onto floured surface and knead about 10 times.
Roll out to 3/8 inch thick and cut with floured donut cutter; drop into hot fat.
Fry until golden brown on both sides; remove from oil and drain.
Pour melted chocolate over the tops of donuts.
Combine 1 ¾ cup flour, dry yeast and nutmeg in a large bowl.
Heat milk, sugar, cooking oil and salt until just warm; add yeast mixture.
Add egg and beat on low for about 30 seconds; beat on high about 3 minutes.
Stir in enough of the remaining flour by hand to form soft dough; turn into greased bowl, cover and chill.
Turn onto a floured surface and shape into a ball; cover and set 10 minutes; roll into 18 X 12 inch rectangle.
Cut into 2 X 3 inch rectangles; cover and let rise 30 minutes (dough will not double)
Fry in hot oil (375F degrees) until golden brown.
Combine powdered sugar and cocoa powder; sift over fried beignets.Painless Cooking › Chocolate › Doughnuts
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