CHOCOLATE-GLAZED DOUGHNUT COOKIES
My little nieces love to help decorate these doughnut-shaped cookies. They top them with sprinkles, chopped pecans or crushed candy canes. -Jolie Stinson, Marion, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 12-14 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For glaze, in a small saucepan, melt butter over medium heat. Stir in cream, corn syrup and vanilla. Reduce heat to low. Add chocolate; whisk until blended. Transfer to a large bowl. Gradually beat in confectioners' sugar until smooth. Dip tops of cookies into glaze. Decorate as desired with sprinkles and chopped nuts. Let stand 30 minutes or until set., Freeze option: Place wrapped disks in resealable plastic freezer bag; freeze. To use, thaw disks in refrigerator until soft enough to roll. Prepare, bake and decorate cookies as directed.
Nutrition Facts : Calories 411 calories, Fat 23g fat (15g saturated fat), Cholesterol 56mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY
Here's what you need: dark chocolate, butter, cocoa powder, sugar, vanilla extract, eggs, chocolate, sprinkles
Provided by Ellie Holland
Categories Desserts
Yield 12 doughnuts
Number Of Ingredients 8
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!
Nutrition Facts : Calories 272 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 16 grams
COOKIE DOUGHNUTS
Two all-time favorite foods come together in this one delicious cookie! Cookies shaped and decorated like doughnuts are super easy to make starting with Betty Crocker® cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In large bowl, stir cookie mix, softened butter, egg and flour until soft dough forms. Shape dough into about 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges begin to brown. Cool 3 minutes; use 1-inch round cookie cutter to cut out center of each cookie. Remove from cookie sheet. Cool completely, about 15 minutes.
- In medium microwavable bowl, microwave chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Dip top of each cookie doughnut and cookie center into melted chips. Decorate with candy sprinkles as desired. Place on cooling rack until set, about 20 minutes. Store tightly covered.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 7 g, TransFat 0 g
EASY BAKED CHOCOLATE GLAZED DOUGHNUTS
Ready in an hour, dip our chocolate cake batter doughnuts in a chocolaty glaze for double the chocolate goodness.
Provided by Inspired Taste
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
- In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
- Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
- Meanwhile, in small bowl, stir frosting and water with spoon until smooth. Dip one side of each doughnut into glaze.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE COOKIE 'DOUGHNUTS'
Enjoy the classic chocolate sandwich cookie dipped in doughnut batter with our Chocolate Cookie 'Doughnuts' recipe. You'll love the taste of this crisp and golden brown chocolate cookie doughnut, sprinkled with powdered sugar and served with a glass of milk.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 2 dozen or 24 servings, 1 doughnut each.
Number Of Ingredients 9
Steps:
- Mix flour, granulated sugar, baking powder and salt in medium bowl; set aside.
- Beat eggs and milk with wire whisk until well blended. Add to flour mixture; mix well. Let stand 10 min. Meanwhile, pour oil into deep fryer or large deep saucepan to 3-inch depth; heat to 375°F.
- Dip cookies, 1 at a time, into batter, allowing excess to drip back into bowl. Gently add cookies to hot oil. Fry, 3 to 4 at a time, until golden brown on both sides, turning over halfway through the cooking time. Drain on paper towels; sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0.5443 g, Sugar 0 g, Protein 2 g
BAKED CHOCOLATE DONUTS
Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.
Provided by Darkzule
Categories Bread Quick Bread Recipes
Time 40m
Yield 30
Number Of Ingredients 12
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.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 42.4 g, Cholesterol 9 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 122.7 mg, Sugar 35.2 g
CHOCOLATE DOUGHNUTS
Provided by Food Network
Categories dessert
Time 3h30m
Yield 30 mini doughnuts, plus holes
Number Of Ingredients 16
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.
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CHOCOLATE OLD-FASHIONED DONUTS RECIPE | GIRL VS DOUGH
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Cuisine AmericanTotal Time 1 hr 40 minsCategory BreakfastCalories 186 per serving
- 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).
THE MOST AMAZING CHOCOLATE DONUTS - PRETTY. SIMPLE.
From prettysimplesweet.com
5/5 (33)Total Time 40 minsEstimated Reading Time 7 mins
- Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
- Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
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- Preheat the oven to 350°F. Lightly greasy two standard 6-cavity doughnut pans. In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together the eggs, milk, vanilla, and vinegar. Add to the dry ingredients with the melted butter and stir until combined. Scoop the batter into a zip-top plastic bag or piping bag, cut a hole in one corner, and pipe the batter into the doughnut molds, filling about 3/4 full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 2 minutes before flipping the pans upside down over a rack to remove the doughnuts.
- Whisk together the sugar, milk, and vanilla until smooth and combined. The mixture will be very thick. Dip the tops of the doughnuts in the icing or use a spoon to spread a thick layer. Sprinkle with crushed Oreo cookies before letting set for about 20 minutes, or until the icing is slightly hardened. Serve or store in an airtight container at room temperature for up to 2 days. You may microwave the doughnuts for 15 seconds before serving to refresh.
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