White Chocolate Doughnuts Recipes

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!

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).

WHITE CHOCOLATE DOUGHNUTS RECIPE

Steps:

• In a mixing bowl, sift the flour, baking powder and salt together. In a 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 it 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. You can also cut out doughnut shapes from the dough using a knife. Fry a couple of doughnuts at a time for 1 minute on each side. Remove the doughnuts from the fryer and drain them on an absorbent paper-lined plate.
• Garnish the doughnuts with some melted white chocolate, choco chips and serve.

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.