HOW TO MAKE CHOCOLATE GLAZE FOR DONUTS RECIPES
CHOCOLATE DONUTS WITH COFFEE GLAZE RECIPE | MOLLY YEH ...
Provided by Molly Yeh
Total Time 2 hours 5 minutes
Cook Time 35 minutes
Yield 12 donuts
Number Of Ingredients 17
Steps:
- For the chocolate donuts: Preheat the oven to 375 degrees F.
- Spray a 12-cavity donut pan with cooking spray and set it aside.
- Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
- Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
- Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
- For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
- Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.
CHOCOLATE GLAZE RECIPE RECIPE - EPICURIOUS
Makes enough for a standard doughnut recipe.
Provided by Lara Ferroni
Number Of Ingredients 4
Steps:
- Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
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- Grease a large bowl with cooking spray. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining ¼ cup sugar, butter, egg, and vanilla. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes. Form into a ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot until doubled in size, about 1 hour. Line a large baking sheet with parchment paper and lightly grease with cooking spray. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½" thick rectangle. Using a doughnut cutter or 3" and 1" biscuit cutters, punch out your doughnuts. Knead any scraps together and punch out more doughnuts or holes. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, 40 minutes to 1 hour more. Grease basket of air fryer with cooking spray and add 2 doughnuts and 2 doughnut holes at a time, making sure doughnuts don’t touch. Cook at 375° for 6 minutes, until deeply golden. Place on cooling rack and repeat with remaining dough. Dip doughnuts in glaze (see below) or follow instructions for cinnamon sugar. Return to cooling rack and let set for 5 minutes before serving. In a medium bowl whisk together powdered sugar, milk, and vanilla until smooth. In a medium bowl whisk together powdered sugar, cocoa powder, and milk. In a large shallow bowl, whisk together cinnamon and sugar. Brush doughnuts with melted butter and toss in cinnamon sugar.
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- Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes. Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour. Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more. Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside. Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster! Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then place onto a cooling rack (or eat immediately!).
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