CHOCOLATE DOUGHNUT HOLES
Provided by Food Network Kitchen
Time 5h
Yield About 5 dozen
Number Of Ingredients 18
Steps:
- Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight.
- Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet.
- Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer.
- Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving.
MOLTEN CHOCOLATE DOUGHNUT HOLES
Reminiscent of churros and chocolate, these fluffy doughnut holes are best served warm because of the molten chocolate filling. You could, of course, use a stand mixer to prepare the dough, but it's better done by hand since the mixer will have trouble blending such a small amount. Don't worry when you first add the butter pieces and they smear around without incorporating. The butter will be evenly distributed by the time you finish kneading the dough. Chocolate fèves or discs make easy work of filling the doughnuts, but if you can't find them, feel free to use your favorite chips or chopped chocolate.
Provided by Samantha Seneviratne
Categories finger foods, dessert
Time 1h20m
Yield 14 doughnuts
Number Of Ingredients 11
Steps:
- Make the dough: In a small bowl, combine the milk, yeast and 1/2 teaspoon sugar. Set aside until foamy, about 5 minutes.
- In a large bowl, whisk together 2 tablespoons sugar with the flour and salt. Stir in yeast mixture and egg, and knead it in the bowl a few times to incorporate the liquid. Tip the dough onto a work surface and knead it until smooth and elastic, about 3 minutes. Add the butter, a bit at a time, and continue to knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky.
- Gather the dough into a neat ball. Grease the inside of a large bowl with butter and add the dough. Cover with plastic and set aside to rise in a warm place until doubled, 1 to 2 hours. (After the dough has doubled, you can punch it down, wrap it well and refrigerate it for up to 2 days.)
- Tip the dough onto a very lightly floured surface and pat the dough out into a 7-by-4 inch rectangle. (You can work with the dough directly from the refrigerator if it has been chilled.) Divide the dough into 14 even pieces using a bench scraper or a knife and slightly flatten each. Add 1 chocolate fève or about 1 teaspoon of chocolate to the center of each piece of dough, wrap and pinch the dough to enclose the chocolate, and roll it into a neat ball. Transfer the dough pieces to a floured rimmed baking sheet. Cover loosely with plastic wrap and set aside to rise in a warm place until doubled, about 1 hour.
- Line a rimmed baking sheet with two layers of paper towels. Clip a candy thermometer to the edge of a large pot. Heat the oil over medium-high until it reaches 350 degrees.
- As oil heats, make the cinnamon-sugar mixture: Mix 1/2 cup sugar with the cinnamon in a large bowl.
- Working one at a time, carefully transfer dough to a spider or slotted spoon without deflating it. Then transfer the dough to the hot oil. Add up to 4 pieces of dough at a time. Maintain the temperature of the oil by increasing or lowering the heat as necessary, and allow the oil to return to temperature between batches. Cook the doughnuts until golden brown, about 2 minutes per side, then using the spider, transfer the doughnuts to the prepared sheet.
- Repeat with the remaining dough. Toss the warm doughnuts in the cinnamon-sugar mixture and serve immediately.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 77 milligrams, Sugar 12 grams, TransFat 0 grams
CHOCOLATE CARAMEL HAZELNUT PIE
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. -Debbie Anderson, Mount Angel, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.
DOUGHNUT HOLES WITH CARAMEL SAUCE
Steps:
- For the sauce: In a small saucepot set over medium heat, add the sugar, corn syrup, 1/4 cup water and 1/8 teaspoon sea salt and cook until the sugar starts to bubble and turn brown, 10 to 12 minutes. Remove the saucepot from the heat. Add the heavy cream slowly and carefully to the caramel mixture (it will bubble up). When the bubbling slows, stir with a wooden spoon and add 1/4 teaspoon sea salt. Let cool enough to taste, taste and add more salt if necessary.
- For the doughnuts: Combine the cottage cheese, flour, baking powder, granulated sugar, salt, eggs and orange zest, and set aside.
- Heat the oil in a large saucepot set over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Scoop the dough using two spoons to make one tester ball, then carefully drop it in the oil and fry until golden brown, about 2 minutes. Cool slightly and taste, then add more granulated sugar and orange zest to the dough if desired. One at a time, scoop the remaining dough into balls (6 to 8 total) and carefully drop into the oil. Fry, turning occasionally to ensure all sides cook evenly, until golden brown and floating, about 4 minutes.
- Remove the doughnut holes from the oil with a slotted spoon and place on a paper-towel-lined-plate to absorb any excess oil.
- Transfer the doughnut holes to a platter and dust them with confectioners' sugar. Serve with the caramel sauce on the side.
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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