Get ready for Halloween by getting wonderful morning Halloween donuts for breakfast. try them now!
Halloween Donuts
Ingredients
· 100 grams all-purpose flour
· 25 grams unsweetened cocoa powder
· 1 teaspoon baking powder
· 1/4 teaspoon fine sea salt
· 1/2 teaspoon espresso powder
· 75 grams granulated sugar
· 15 grams unsalted butter, melted
· 1 large egg
· 100 grams whole milk
· 1 1/2 teaspoon vanilla paste
Chocolate Glaze:
· 3/4 cup semi-sweet chocolate chips
· 2 Tablespoons unsalted butter
· 1 Tablespoon light corn syrup
· 2 teaspoon honey
· 2 Tablespoons whole milk
· 1 teaspoon vanilla paste
Instructions
· Preheat oven to 350 degrees F. Prepare a piping bag fitted
with a small round tip. Lightly grease mini donut pan with cooking spray
( Pam, Baker’s Joy) or use a non stick donut pan.
· Sift together flour, cocoa powder, baking powder, salt and
espresso powder. Place into a medium size bowl and whisk in sugar.
Set aside.
· Whisk together melted butter, egg, milk and vanilla paste.
· Add wet ingredients to bowl of dry ingredients. Mix well
until combined and there are no dry streaks of flour left.
· Fill prepared piping bag with batter. Pipe batter into
prepared donut pans, filling mold a little over half full. Bake 8-10
minutes. Let cool in pan for 2 minutes before unmolding. Let donuts
cool on rack before frosting or decorating.
Chocolate Glaze
· Melt together chocolate chips, butter, corn syrup, honey, and
milk in the microwave at 15 second intervals. Once melted, add vanilla
paste and stir until combined. Let sit for a couple minutes to thicken.
· Dip tops of donuts into the chocolate glaze. Sprinkle with
your choice of topping (chocolate jimmies, chopped nuts) Let cool at room
temperature for glaze to set.
· If glaze gets too stiff or thick, microwave at 15 second
intervals until fluid. You can also flavor the glaze with extracts and
oils.
DOUGHNUT HOLE MONSTER EYEBALLS
INGREDIENTS
FOR THE DOUGHNUT HOLES:
- 3/4 cup whole
milk
- 1 tablespoon shortening
- 1.5 tablespoons butter
- 1 package, 3/4 ounce active dry
yeast
- 1/3 cup warm
water
- 1 egg, lightly beaten, at room
temperature
- 1/4 cup granulated
sugar
- 1/2 tsp salt
- 1 tsp ground
cinnamon
- 11.5 ounces all-purpose
flour, about 2-1/2 cups, plus
more for dusting
- 1 gallon vegetable
or peanut oil, for frying
TO FILL AND ASSEMBLE:
- 1 large can cherry pie
filling, can substitute 2 cups
raspberry or strawberry jam
- 8 cups powdered
sugar
- 3/4 cup milk
- 1 tbsp White
food coloring, very important for
getting a white color!
- 2 packages Life Savers
Gummies, (7 oz each)
- 1/2 cup chocolate chips.
- Red food coloring
- Deep fry thermometer
TO MAKE THE DOUGHNUT HOLES:
1.
Warm the milk in a small
saucepan on the stove just until it start to simmer. Place the shortening and
butter in the bowl of a large stand mixer and pour the warm milk over them,
letting the milk melt the shortening and butter.
2.
In a small bowl, combine the
warm water (you’re looking for 95-105 degrees F, so it should be warmer than
body temperature) and the packet of yeast, and mix briefly. Let it set for
about 5 minutes, so the yeast can bloom.
3.
Once the milk has cooled to
lukewarm and the yeast has bloomed, add the yeast to the large mixing bowl that
contains the milk and butter/shortening. Then add the beaten egg, the sugar,
the salt, the cinnamon, and half of the flour. (This will be 5-3/4 ounces, or
about 1-1/4 cup). Use the paddle attachment and beat the mixture on medium
speed for five minutes, until it’s very smooth.
4.
Now add the rest of the flour
and, using the paddle again, beat for an additional 2 minutes until thick and
smooth. Switch to the dough hook and beat the dough on medium speed for 5
minutes, until the dough forms a soft, smooth ball around the hook and pulls
away from the sides of the bowl. If it seems a little sticky while it’s mixing,
add a touch more flour, but only another tablespoon or two. Let the mixing do
most of the work and resist the temptation to add too much flour, or else you
will have tough doughnuts. When the dough is smooth, supple, and pulling away
from the sides of the bowl, turn off the mixer.
5.
Generously oil a large bowl and
turn the doughnut dough into the oiled bowl. Cover with a cloth and set it in a
warm place to rise for 1 hour, until doubled in size.
6.
After an hour, dust your work
surface with flour, punch down the dough, and turn it out onto your work
surface. Roll it into a thin layer about 1/2-inch thick. Use a small round
cookie cutter, about 1 inch wide, to cut circles out of the dough. Space the
holes 2 inches apart on several baking sheets covered with parchment and
lightly dusted with flour. Once you have cut out all the shapes you can,
re-roll the dough and cut out more.
7.
Cover the sheets of doughnuts
with a light cloth and let them rise for 30 minutes, until doubled in size.
8.
Heat the oil in a heavy pot or a
deep fryer until it reaches 265 degrees Fahrenheit. You will definitely want to
use a deep fry thermometer to monitor the temperature and make sure that it
stays within the range of 260-270 F, so your doughnuts don’t cook too quickly
or too slowly.
9.
Once the doughnuts have risen
and the oil is the right temperature, gently place 6-7 doughnut holes at a time
in the oil and fry them for 50-60 seconds per side, until they are puffed and
golden brown. Once cooked, remove them from the oil using a slotted spoon or
frying tool, and place them on a paper-towel lined baking sheet to cool. Repeat
with the remaining doughnuts. If the oil gets too hot, turn the heat down, and
if it gets too cool, pause your frying until it has a chance to heat up again.
Let the doughnuts cool at room temperature for 30 minutes before filling them.
Check 14 Spooky and Tasty Halloween Breakfast ideas.
Also, Check 3 Breakfast Ideas for Halloween.
Have a wonderful Breakfast!
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