How To make Chocolate Cake Doughnuts
1 1/2 c Granulated Sugar
2 Eggs
4 tb Butter
3 oz Unsweetened Chocolate
1 1/2 ts Vanilla
1 c Buttermilk
3 1/2 c All-Purpose Flour
3 ts Baking Powder
1 t Baking Soda
1/2 ts Salt
ICING:
1 c Powdered Sugar
1 Egg White
1/2 ts Vanilla
All the ingredients should be at room temperature (70oF.) Beat the sugar and eggs together until creamy and lemon colored. Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture. Combine the vanilla and the buttermilk. Stir into the sugar mixture. Combine the flour, baking powder, baking soda and salt in a large bowl. Stir into the liquid mixture. Chill the dough slightly to make it easier to handle. Roll out half the dough on a lightly floured board. Roll to a /" thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes. Heat 2" of oil to 370o in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towelling.
How To make Chocolate Cake Doughnuts's Videos
OLD FASHIONED CAKE DOUGHNUTS - How to make CAKE DONUTS Recipe
Deronda demonstrates how to make delicious OLD FASHIONED CAKE DOUGHNUTS in this video! This doughnut is slightly crispy on the outside yet light and fluffy on the inside. A doughnut that will make you go YUM YUM YUM!!! Click Show more below to get recipe...
OLD FASHIONED CAKE DOUGHNUTS
4 cups all-purpose flour, plus extra for rolling dough out
1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup buttermilk or milk
1/4 cup butter, melted
2 eggs
3-4 cup vegetable oil, used for frying doughnuts
1. In a large mixing bowl add sugar, baking powder. salt and nutmeg. Whisk well.
2. Add melted butter, eggs and buttermilk to sugar mixture and mix until combined.
3. Add 3 cups of flour to wet mixture, beat until blended. Add 1 cup of additional flour. Combine with wooden spoon until well blended. Dough should be sticky but firm to handle. Add 1/2 cup or more of flour it needed.
4. Cover dough with plastic wrap and refrigerate for 1 hour or more.
5.Add oil to 10 inch skillet and heat over medium heat until temp on oil reaches 365 degrees F.
6. Remove half the dough from refrigerate and roll out 1/2 inch thick. Cut dough into doughnut shapes by sing a 3 inch round circle. Use a 1 circle to make and remove doughnut center.
7. Add doughnuts and centers to hot oil, be sure not to over crowd, Fry for 2 1/2 minutes, flip and fry 1 more minute or until doughnuts are light and golden brown.
8. Remove doughnuts from oil and drain on paper towels. Cool
9. Glaze doughnuts, toss in sugar & cinnamon or powder sugar. Frost doughnuts and add sprinkles if desire.
GLAZE FOR DOUGHNUTS
2 cups Powder Sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon honey
3-5 tablespoons of water
Add powder sugar, honey and vanilla into a deep mixing bowl. Add water, 1 tablespoon at a time, until glaze will coat doughnuts.
SUGAR & CINNAMON COATING FOR DOUGHNUTS
1/2 cup sugar
1 teaspoon cinnamon
Toss sugar and cinnamon well together. Gently toss doughnuts.
ENJOY!!
#cake #donuts #recipe
All My Best Chocolate Ganache Tips
All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.
Ultimate chocolate moist cake #shorts #cooking #recipe
Cacao ! ∴∵ゞ(´ω`*) ♪
I have consulted recipes from various other creatives.
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[Ingredients]
620 ml : Milk
130g : Sugar
7g : Agar agar
30g : Cocoa powder
150g : Dark chocolate
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Baked Chocolate Donuts
Delicious Baked Chocolate Donuts with homemade chocolate ganache, sprinkled with your favorite toppings! Makes the perfect Halloween Treat!
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BUTTERMILK BISCUIT RECIPE:
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BAKED CHOCOLATE DONUT RECIPE
Makes 16 donuts
*PRINT RECIPE HERE*
INGREDIENTS:
1 Tbsp (15ml) semi-sweet chocolate chips
1/2 cup (50g) unsweetened cocoa powder
1/2 cup (120ml) hot, boiling water
3/4 cup (150g) sugar
1/3 cup (80ml) vegetable oil
2 eggs
2 tsp (10ml) vanilla extract
1/2 cup (120ml) buttermilk (or 1/2 cup (120ml) milk + 1 1/2 tsp (7.5ml) plain white vinegar. Allow to sit for 5 mins)
1 1/4 cup (150g) all-purpose flour
1/2 tsp (2.5ml) baking soda
1/2 tsp (2.5ml) baking powder
1/2 tsp (2.5ml) salt
FOR GANACHE:
3/4 cup (180ml) heavy cream
1 cup (150g) semi-sweet chocolate chips
TOPPINGS:
Chopped Nuts (I love hazelnuts! But Pecans, Almonds, Walnuts are great too!)
Chocolate Sprinkles
Crushed Butterfinger Bars
Unsweetened Coconut
METHOD:
Place 1 Tbsp (15ml) of the chocolate chips in a heat-safe bowl. Add the cocoa powder. Pour the hot water over and allow the cocoa powder to sit for 5 minutes. The whisk until smooth and the chocolate chips have melted.
Add the sugar, whisk until dissolved and combined. Then add the two eggs, one at a time, whisking in between each addition. Add the oil, and the vanilla, whisk and set aside.
Whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and whisk until smooth.
Grease 2 donut pans with baking spray, distribute the spray with a pastry brush. Using a small cookie dough scoop, fill the donut trays almost to the top, leaving 1/4 inch for them to rise. Bake at 350F for 9-11 minutes until risen and set.
Allow them to cool for 15 minutes. Then remove the donuts and place them on a cooling rack fitted into a sheet pan lined with parchment paper (to catch the drippings of the ganache and the toppings)
Combine the heavy cream and 1 cup of the semi-sweet chocolate chips in a small, non-stick saute pan. Whisking until the chips have melted and a smooth ganache forms. Turn off the heat. Dip the donut in the ganache, top side up, bottom side down. Then remove it from the ganache by placing one finger in the donut hole, and your thumb around the donut flip top side up and place it on the cooling rack. Then top with your topping of choice.
Refrigerate until ready to serve. Best eaten 2-5 hours after making. Enjoy!
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Best Donuts | Doughnuts Recipe By Chef Hafsa | Hafsas Kitchen
Today you'll learn how to make Best Donuts Recipe By Chef Hafsa | Hafsas Kitchen
buhat hi soft aur fluffy bante yeh donuts
you'll need following ingredients to make these donuts
1 egg
1/4 cup sugar 50g
1/2 cup milk 123g
1 tsp vanilla essence
1 tbsp sugar
1 tsp instant dry yeast
1/2 cup warm water
3 cups flour 390g
1/2 tsp salt
butter 2 tbsp (30g)
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How To Make Chocolate Donuts | Gordon Ramsay
Ever wanted to make your own donuts? It doesn't get any easier than this simple recipe that is fun to make for any occasion.
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