Cinnamon Pecan Chocolate Donut Bites
This carnival inspired treat is jazzed up with a gold chocolate sauce and roasted pecans for a tasty restaurant dessert.
Cinnamon Pecan Chocolate Donut Bites
Serves 5-8
Prep Time: 1.5 hours
Cooking Time: 25 minutes
Total Time: 2 hours
INGREDIENTS:
Donuts:
Callebaut® Milk Chocolate Crispearls
Callebaut® White Chocolate Crispearls
Plain flour, sifted 500g
Salt 1tsp
Whole milk warmed to 40˚C 150ml
Fresh yeast or 2 1/4 tsp active dry yeast 19g
Caster sugar 100g
Eggs, beaten 3
Unsalted butter melted 85g
Vegetable oil, for frying
Cinnamon Sugar:
Caster sugar 200g
Ground cinnamon 4tsp
Chocolate Sauce:
Callebaut® Gold Chocolate Callets, melted 200g
Whipping cream 250ml
Chopped salted and roasted pecans 100g
METHOD:
1. For the donuts, whisk the flour with the salt and set aside. Stir together fresh yeast and 150ml warm milk to form a smooth paste. (If using active dry yeast, stir together 125 ml milk with 1 tsp sugar and active dry yeast. Let sit for 5 to 10 minutes or until foamy)
2. Whisk together the remaining warm milk, eggs, sugar, melted butter and yeast mixture in a large bowl. Gradually stir in the flour mixture to make a soft dough.
3. Turn out the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
4. Place in large oiled bowl and cover. Set in a warm and draft-free place for 1 to 1 1/2 hours, or until doubled in volume.
5. Roll into 3-4cm round balls to make 24-30 donut bites. Transfer the balls to a lightly floured baking sheet, and leave to rise, covered, for 20 to 30 minutes or until almost doubled in size.
6. Set the oil in a deep fryer to 160˚C. In batches, deep fry the donut balls for 3 to 5 minutes or until golden brown and puffed and cooked through. Once cooked, remove to paper towels and then transfer to a rack.
7. For the cinnamon sugar toss sugar with cinnamon. While still warm, roll doughnut bites in cinnamon sugar to coat.
8. For the chocolate sauce bring cream to just a simmer in saucepan set over medium heat. Melt chocolate in double boiler or microwave. Whisk together melted chocolate and cream until blended. Keep warm.
9. For each serving, pile up 2-3 donut bites, drizzle with 2 tbsp chocolate sauce 33g nuts, Callebaut® Milk Chocolate Crispearls and Callebaut® White Chocolate Crispearls. Serve with 50 ml extra chocolate sauce for dipping.
Adapt-a-Recipe: Sandwich Maker Donuts (Chocolate/Cinnamon Sugar)
SANDWICH MAKER DONUTS (Chocolate/Cinnamon): Adapt-a-Recipe
Serves 6 (depending on how hungry you are...)
Prep Time: 20 minutes
Cook Time: 20 minutes
1/3 Cup Butter (melted)
3/4 Cup Sugar
1 Egg
1/2 Tsp Salt
1 1/2 Tsp Baking Powder
1/2 Tsp Nutmeg
1/4 Tsp Cinnamon
2 Cups Flour
3/4 Cup Milk
2 Tbsp Cream Cheese
Dipping Option #1: Chocolate
3/4 Cup Ghirardelli Chocolate Dark Melting Wafers
Dipping Option #2: Cinnamon Sugar
1/2 Cup (1 Stick) Butter
3/4 Cup Sugar
1 Tsp Cinnamon
Stir together melted butter and sugar. Mix in the egg. Add the salt, baking powder, nutmeg, and cinnamon. Next comes the flour. Stir after this, but the batter will be really thick until you add the milk. Whip the cream cheese in a separate bowl and then combine with the rest of the batter. Drop batter by 1/3 cup into a cold sandwich maker that is greased with cooking spray. Cook until the indicator light changes color or for approximately 5 minutes. (It is better to over-cook a little than undercook them or they will stick to the sandwich maker and be a pain to peel off of the cooking plates.) Carefully take the donuts out of the maker with a knife or fork, and place on a rack or tray to cool. Cut in half if desired and dip in either of the toppings before transferring to wax paper to cool completely, or just to have a temporary place to set them before they get gobbled up by your friends.
For the chocolate, dunk half way, or completely into the chocolate.
For the cinnamon sugar version. Fully immerse the donuts in a separate bowl with the melted butter and then dip in the cinnamon sugar mixture which should be in a different bowl or shallow pan.
These are best eaten fresh, but left-overs are never usually an issue.
dormdishes.com
CINNAMON CHOCOLATE CHURRO DONUT / DOUGHNUTS - RECIPE - EASY AND YUMMY
Watch my video: cinnamon chocolate churro donuts
INGREDIENTS:
1 CUP WATER
1/4 CUP BUTTER
2 TBSP BROWN SUGAR
1/2 TSP SALT
1 CUP FLOUR
1 TSP VANILLA
3 EGGS
CHOCOLATE CHIPS
OIL
SUGAR + CINNAMON MIXTURE
Thanks for watching.
~ xeniaslittleworld ~
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Baked doughnut hole(chocolate glaze and cinnamon sugar)
Homemade Soft & Crispy Cinnamon Sugar Donuts - A Delight!
Indulge in the delectable combination of fluffy, melt-in-your-mouth donuts coated with a crispy cinnamon sugar topping, creating a heavenly treat that will satisfy your sweetest cravings.
I hope you are doing well! Thanks for stopping by. Tap like and subscribe to come along with us.❤️
???? RECIPE →
Ingredients:
• 2 x - 100g Eggs
• 1cup - 200g Sugar
• 1 tbsp - 8g Cinnamon
• 1/4tsp - 1g Nutmeg
• 3 tbsp - 45g Melted Butter
• 4cup to 41/2 - 480g to 540g Flour
• 2tsp - 8g Baking Powder
• 1cup - 240ml Milk
• 2 blocks - 900g Shortening
• 1cup - 200g Sugar
• 1-2tbsp - 8-15g Cinnamon ( To your liking)
Instructions:
Step 1 - Preparing the Dough
1. In a bowl, whisk the eggs and sugar together until they become fluffy and light.
2. Add in the cinnamon and nutmeg and mix.
3. Add the melted butter to the egg mixture.
4. In a separate bowl, mix the flour and baking powder.
5. Add one-third of the flour mixture to the egg mixture and mix until it's almost fully incorporated.
6. Pour in half of the milk and continue mixing.
7. Add another one-third of the flour mixture and mix again.
8. Pour in the remaining milk.
9. Finally, add the remaining one-third of the flour mixture.
10. Keep mixing until the dough comes together. It should be slightly sticky but not runny.
11. If needed, you can add more flour to adjust the texture.
12. Wrap the dough and refrigerate it for at least 30 minutes.
Step 2 - Shaping the Donuts
1. Remove the dough from the refrigerator. It should be less sticky now.
2. Roll out the dough on a counter or flat surface.
3. Use a cookie cutter to cut circles out of the dough.
4. Use a small cookie cutter (such as the cap of a small bottle) to cut out the center hole of each donut.
5. You can gather the leftover dough and reroll it to make more donuts.
6. Place the cut-out donuts on a baking tray, and keep the donut holes in a separate bowl for later use.
Step 3 - Frying the Donuts
1. Heat the shortening in a saucepan until it reaches 350°F (175°C).
2. Carefully place a few donuts in the hot shortening to fry.
3. After approximately 1minute, the donuts should turn golden. Flip them to fry the other side.
4. Fry for another 30-40 seconds, until both sides are golden.
5. Remove the fried donuts from the saucepan and place them on a cooling rack with paper towels underneath to catch any excess shortening.
Step 4 - The Coating
1. In a bowl, mix the sugar and cinnamon
2. When the donut come out of the the oil. wait 5-10 seconds and roll into the cinnamon sugar
3. Repeat the frying and coating process with the remaining donuts and donut holes.
4. Allow the donuts to cool down before serving, or enjoy them while they're still warm.
5. If you prefer, you can freeze the donuts for later consumption ( Preferably without coating them )
Can't wait to see you next week for more exciting recipes!
Sandrine ❤️
0:00 Intro Cinnamon Sugar Donuts
0:18 Preparing the dough
1:37 Shaping the donuts
2:15 Frying & Coating the Donuts
3:10 Outro Cinnamon Sugar Donuts
#donuts #recipe #dessert
Bake Cinnamon Baked Doughnuts | Barefoot Contessa: Cook Like a Pro | Food Network
Ina bakes her cinnamon doughnuts to perfection, instead of frying them!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cinnamon Baked Doughnuts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Active: 15 min
Yield: 12 doughnuts
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
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Bake Cinnamon Baked Doughnuts | Barefoot Contessa: Cook Like a Pro | Food Network