White Chocolate Cake Doughnuts Recipes

BAKED CHOCOLATE CAKE DONUTS

Steps:

• Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
• Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
• Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
• Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

WHITE CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat the fryer.
• In a mixing bowl, sift the flour, baking powder and salt together.
• In another mixing bowl, whisk the eggs and sugar together.
• Add the melted chocolate and butter.
• Stir in the milk and vanilla.
• Slowly add the sifted flour into the egg mixture, incorporate into a soft dough.
• Cover the dough and chill for 2 hours.
• Turn the dough out onto a floured surface.
• Roll the dough out to 1/2-inch thick.
• Cut the doughnuts out, using a 2 1/2-inch doughnut cutter.
• Fry a couple of doughnuts at a time for 1 minute on each side.
• Remove the doughnuts from the fryer and drain on a paper-lined plate.
• Place the doughnuts on a wire rack.
• Drizzle the warm doughnuts with the chocolate glaze and sprinkle with the macadamia nuts.
• Place the doughnuts on a platter.

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

WHITE CHOCOLATE AND RASPBERRY BAKED DOUGHNUTS

Steps:

• 1. Remove frozen puff pastry from the box and set the two pieces on a baking sheet to thaw. This takes about 30-40 minutes. Preheat oven to 400°F.
• 2. Using a 3-inch cookie cutter, cut each piece of puff pastry into nine rounds. Place half of the puff pastry rounds on a non-stick cookie sheet... a Silpat or parchment paper is great for cleanup later!
• 3. Top each round with 1 tsp of your favorite jam or jelly. I love jam with seeds, but you can use jam without if you prefer.
• 4. Put equal amounts of chips on top of the jam in each doughnut.
• 5. Press lightly press them in so they are "nestled" in there.
• 6. Combine 1 egg and 1 Tbsp of water. Whisk well until frothy.
• 7. Brush the egg wash around the edges of the rounds.
• 8. Top with the remaining nine pastry rounds. Press well so the two pieces seal together... go slow to try to prevent any of the filling from coming out the sides.
• 9. Bake the doughnuts for 15-20 minutes, until puffed and golden. Turn the baking sheet around halfway through to ensure even browning.
• 10. Be sure to let the doughnuts cool for at least 10 minutes to avoid burning yourself like I did. Dust with powdered sugar or icing.
• 11. You can use really any jam or preserves you would like. I have not yet tried this piping in a custard or lemon curd after baked. The basic technique lends itself to all sorts of variations. Peanut Butter and Jelly: For filling use 1/2 cup peanut butter, 3 Tbsp whipping cream, 2 Tbsp powdered sugar, and 1 Tbsp honey mixed together and 1 tsp of your favorite jam. Then use 1 tsp peanut butter mixture and one of jam using the same method above.
• 12. Blueberry Variation: Use 1 tsp blueberry jam, 2-3 fresh blueberries for the center. Use an icing of powdered sugar and lemon juice. After baking dip top of the doughnut into the icing. Sprinkle or zest a bit of lemon rind on top of icing for additional flavor.
• 13. Orange Variation: Using homemade orange marmalade, place 1 tsp for each doughnut. Top with powdered sugar or icing of powdered sugar/orange juice and a bit of the orange rind.

CHOCOLATE-PEPPERMINT CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
• Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
• Put the batter into a piping bag and pipe into the prepared donut pan.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
• Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
• Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

CHOCOLATE CAKE DOUGHNUTS

Steps:

• All ingredients should be at room temperature (about 70 degrees F).
• Beat the sugar and eggs together until creamy and lemon colored.
• Melt the butter and chocolate together in a small saucepan over low heat; beat into the sugar/egg mixture.
• In a separate bowl, combine the buttermilk and vanilla; stir into the sugar/egg mixture.
• Combine the flour, baking powder, baking soda and salt in a large bowl; stir into the liquid mixture, mix until well combined.
• Chill the dough in the refrigerator to make it easier to handle.
• On a lightly-floured board, roll out half of the dough to a 1/2-inch thickness.
• Cut into doughnuts; allow the cut doughnuts to dry for 10 minutes.
• In a large heavy skillet, heat 2-inches of oil to 370 degrees F (185 degrees C).
• The dough should be at room temperature before frying (this is important!) Transfer the doughnuts to the hot skillet, one doughnut about each 15 seconds, (dip a metal pancake turner into the hot oil each time before using it to remove or turn a doughnut) Fry each doughnut about 90 seconds per side.
• Remove the doughnuts, and drain on paper towels.
• Repeat with remaining dough.
• To make the icing/glaze: Beat the powdered sugar with the egg white and vanilla together until smooth.
• Drizzle onto the doughnuts after they have been cooled.