Chocolate Doughnut Glaze Recipes

CHOCOLATE DONUTS WITH COFFEE GLAZE

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.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE GLAZE

Steps:

• 1. 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.

TIE-DYED WHITE CHOCOLATE DOUGHNUT GLAZE

Steps:

• Melt the white chocolate in a double boiler. In a medium bowl, whisk together the confectioners' sugar, corn syrup and heavy cream until smooth, then stir into the white chocolate until combined. Turn the heat off and leave the chocolate over the double boiler, whisking occasionally to keep smooth. If the glaze is too thick, add more cream and whisk until smooth.
• Divide the glaze between two bowls. With food coloring, dye each bowl a separate color (whichever you choose). Add the second bowl of colored glaze back to the first, pouring only along the edge. Use a skewer to swirl only slightly (when you dip your donuts you will swirl the glaze more).

GLAZED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
• Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
• Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
• While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

BAKED CHOCOLATE DOUGHNUTS WITH MAPLE GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar and syrup with whisk until smooth.
• Dip tops of doughnuts in glaze; sprinkle with maple flakes. Serve warm.

CHOCOLATE GLAZE FOR DOUGHNUTS

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla.

CHOCOLATE-GLAZED DOUGHNUTS

Steps:

• Clip a deep-fry thermometer on the side of a low-sided 6-quart saucepan, and add the oil. Place pan over medium-high heat; heat oil until the thermometer reads 375 degrees. Lightly dust a baking sheet with flour, and line another one with paper towels; set both baking sheets aside.
• Meanwhile, place sour cream in a heat-proof bowl set over a pan of barely simmering water; heat until sour cream is warm to the touch. Remove from heat.
• In a large bowl, sift together 2 cups all purpose flour, the cake flour, sugar, baking powder, baking soda, salt, and nutmeg. Make a large well in the center; sprinkle yeast in well. Pour warm sour cream over yeast; let sit 1 minute to activate.
• Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream in well. Using your hands or a wooden spoon, gradually draw flour mixture into the egg mixture, stirring until smooth before drawing in more flour mixture. Continue until all flour mixture has been incorporated and dough has come together. Dough will be very sticky.
• Sift a heavy coat of flour onto a clean work surface. Turn out dough onto flour; sift another heavy coat of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible, dipping cutter in flour each time. Transfer to floured baking sheet; let rest 10 minutes but not longer.
• Working in batches of four, carefully place doughnuts in the hot oil. Cook until surface is golden, about 1 minute. Turn over; continue cooking until surface is evenly browned, about 1 minute. Using a slotted spoon, transfer doughnuts to paper-towel lined baking sheet, and drain. Adjust heat as needed to maintain a steady 375 degree temperature. Repeat with remaining doughnuts.
• Gather dough scraps together, and form into a ball; let rest 10 minutes. Using your hands, pat dough into a 1/2-inch-thick round. Cut into doughnuts and cook following the processes in steps 5 and 6.
• While doughnuts are cooling, make the glaze: Place chocolate chips in a medium heat-proof bowl. Bring cream to a boil in a small saucepan, and pour over chocolate. Whisk until smooth, thickened, and combined. Dip top half of each doughnut into glaze; let excess fall back into pan. Quickly invert so that glaze is on top, and place on a wire rack. Immediately decorate with sprinkles, if desired. Let glaze set, and serve.