Chocolate Stuffed Churro Donuts Recipe By Tasty Recipes

CHOCOLATE-STUFFED CHURRO DONUTS

Steps:

• Make the churro donuts: Place the water, milk, butter, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat. Once boiling, remove the pan from the heat and add the flour, stirring with a wooden spoon until the flour is completely incorporated.
• Place the pan back over medium heat and continue to cook and stir for 1 to 2 minutes to steam away as much water as possible. (The more moisture you can remove, the more eggs you can add and the lighter your pastry will be.) The mixture is ready when a thin film coats the bottom of the pan.
• Move the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix for about 1 to 2 minutes to allow it to cool slightly. Add the first egg and mix on medium speed until completely combined, scraping down the sides of the bowl as needed.
• Add the remaining eggs, one at a time, and mix in completely until the batter becomes smooth and glossy. If the consistency is right, when you pull the paddle up the dough sticking to the paddle should hang down in a V shape ribbon that slowly breaks off. If your batter isn't the right consistency, add some of the additional whisked egg. Once you achieve the right consistency, transfer the batter to a piping bag fitted with a large open star tip.
• Using a cookie cutter or other circular tool, draw 6 circles 3-inches in diameter on a piece of parchment paper. Place the parchment paper upside down on a lined baking sheet and pipe out 6 circles. Top with the desired amount of chocolate chips and then pipe another circle of batter over the top of the chocolate. Keep in mind you need enough batter to cover all of the chocolate; make sure there are no gaps in between each layer otherwise, the melted chocolate will leak out & you'll make a mess when frying.
• Immediately transfer the tray to the freezer and freeze until solid, about 2 hours or overnight.
• In a small bowl, whisk together the sugar and cinnamon until combined. Set aside.
• Fry the churro donuts: Heat at least 2 inches of oil in a heavy-bottomed pot until a thermometer registers 360-370°F (180-190°C). Working in batches, place two donuts at a time into the oil. Fry on each side until golden brown, about 3 to 4 minutes on each side. Remove fried donuts with tongs and drain on a paper towel, then toss in cinnamon-sugar mixture. Repeat with the rest of the piped churro donuts.
• Make the chocolate dipping sauce: In a small saucepan, whisk together the cocoa powder, granulated sugar, espresso powder, and salt until no lumps remain. Add the water, and bring to a boil over medium-high heat.
• Once boiling, reduce the heat to medium-low and allow to simmer until thickened, about 1 minute. Remove from the heat and stir in the vanilla. The chocolate sauce will thicken as it cools.

EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY

Steps:

• Melt the chocolate and butter together in a saucepan over a medium heat.
• Stir in the cocoa powder, sugar, and vanilla extract.
• Take off the heat and whisk in the eggs one at a time.
• Tear off a piece of greaseproof paper and scrunch into a small ball.
• Pre-heat the oven to 350°F (180°C).
• Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
• Bake in the oven for 8-10 minutes.
• Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
• Dip in some melted chocolate, followed by some sprinkles.
• Enjoy!

CHOCOLATE HAZELNUT CHURROS BY TASTY MIAM RECIPE BY TASTY

Steps:

• In a saucepan, combine water, sugar and canola (or rapeseed) oil. Bring to a boil then remove from heat.
• Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.)
• Add the eggs and stir until mixture becomes smooth.
• Spoon the dough into a piping bag with a star-shaped tip.
• NOTE: Really push the mixture down in the bag to eliminate air bubbles!
• Pipe strips onto a baking sheet lined with parchment paper.
• Place in freezer for 45 minutes.
• Heat oil in a large pot to 350˚F (180˚C).
• Fry the churros until golden brown, then drain on paper towels.
• Using a straw, poke a hole through each churro to create room for the filling.
• Immediately sprinkle with a bit of cinnamon and sugar.
• Spoon chocolate hazelnut spread into a piping bag.
• Pipe filling into churros.
• Enjoy!

CHOCOLATE-STUFFED CHURRO DONUTS RECIPE BY TASTY

Steps:

• In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
• Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
• On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
• Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
• Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
• Heat oil in a deep pot to 350˚F (175˚C).
• Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
• Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
• Drain on a paper towel before rolling in cinnamon sugar.
• Enjoy!

MOLTEN CHURRO BOMBS RECIPE BY TASTY

Steps:

• In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
• As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
• Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
• Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
• Line a baking sheet with parchment paper.
• Transfer the dough to a piping bag fitted with a closed star tip.
• Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C).
• Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
• Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
• Enjoy!