Copycat Dunkin Donuts Chocolate Glazed Donuts Recipes

COPYCAT DUNKIN' DONUTS BOSTON CREME DONUTS

Steps:

• Boston Creme Doughnuts:.
• Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour. While the dough rises make the pastry cream.
• Pastry Cream:.
• in a small saucepan combine sugar, flour, cornstarch and salt. Over medium heat, whisk in eggs and cream. Continue cooking, whisking constantly, until the mixture just begins to boil and thickens, about 10 minutes. Adjust heat so the mixture bubbles gently; cook until it coats the back of a spoon (when you draw your finger through this coating, the resulting line should hold its shape). Stir in butter and vanilla. Strain through a fine-mesh sieve, into a bowl set over an ice bath. Refrigerate until chilled before using.
• Making the doughnuts:.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a floured 3- inch pastry cutter, or thin-rimmed drinking glass. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process. As you work, place the doughnuts on lightly floured baking with about 3 inches of room between each one. Let rise in a warm place until they have puffed and their tops have domed, about 45 minutes. About 15 minutes before the doughnuts are done rising, Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375 degrees F.
• Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 45 seconds to a minute, use a slotted spoon, or tongs to flip; cook until they're deep golden all over. About 2 to 3 minutes total. Transfer the doughnuts to the prepared racks, and repeat with the rest of the dough, ensuring the dough remains at 375 degrees F while frying.
• Glaze:.
• Whisk together powdered sugar, unsweetened cocoa powder, milk vanilla until smooth.
• Filling the Doughnuts:.
• Poke a chopstick into the side of each doughnut, and gently hollow out some space inside by gently wiggling it from side to side.Fill a pastry bag fitted with a #4 tip or higher with pastry cream. Insert the tip into the hole and squeeze. If the filling clumps up toward the center of the doughnut, poke a hole on the other side and repeat the filling process.
• Dip the tops of the doughnuts in the glaze, allowing excess glaze to drip back into bowl. Place doughnuts on a rack top with sprinkles, if desired. Allow to harden for at least 2 hours.

DUNKIN DONUTS CHOCOLATE GLAZED DONUTS

Steps:

• Doughnuts:.
• In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix.
• Add the flour mixture and continue to mix just until dough comes together.
• Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to a flour dusted baking sheet.
• Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375°F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels.
• Glaze:.
• In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.

COPYCAT DUNKIN' DONUTS GLAZED BOWTIES

Steps:

• Doughnuts:.
• Heat the milk until it is warm but not hot, about 100 degrees F In the bowl of a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour.
• Lightly flour two rimless baking sheets. Turn the dough out onto a well-floured surface, and using a well floured rolling pin, roll dough into a 16'' x 12'' rectangle; it should be about 1/4-inch thick. Working quickly, and using a floured pizza wheel or pastry cutter, measure dough, then slice dough in half lengthwise. Measure dough, then slice dough into 2-inch sections crosswise. You will now have 12 long strips. Using a thin spatula to assist you, transfer cut dough to baking sheets, leaving about 4'' of space between each one. Using your floured pastry cutter, slice a slit lengthwise through each piece of dough leaving 1/2'' of uncut dough on both ends. Working with one piece of dough at a time, gently lift one end carefully separating the center. Twist the dough twice and place the end back down. Repeat with remaining dough.
• Let twists rise in a warm place until they've puffed, about 35 minutes. About 15 minutes before they are done rising, Attach a deep-frying thermometer to the side of a large heavy-bottomed pot or Dutch oven; heat 2-inches of oil over medium-high, to 375 degrees F.
• Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 1 to 2 minutes, use tongs to flip; cooking until they're golden on both sides.Transfer the doughnuts to the prepared racks, repeating with the rest of the dough, ensuring the oil remains at 375F while frying.
• Glaze:.
• In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.