Dunkin Donuts Chocolate Munchkins// Chocolate Donut Holes by Amanda Dickey - Musely
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Dunkin Donuts Chocolate Munchkins// Chocolate Donut Holes

posted in Food & Drink > Recipes
10/18/2015
  • Ingredients:
    (Donuts)
    • 2 tablespoons unsalted butter
    • 1 1/2 ounces unsweetened chocolate
    • 1 cup all-purpose flour
    •1/4 cup +2 tablespoons Dutch process cocoa powder
    • 1/4 cup +2 tablespoons sugar
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1/4 cup buttermilk
    • 1 tablespoon pure vanilla extract
    • 1 large egg
    • Oil, for frying

    (Glaze)
    • 2 cups confectioners sugar
    • 2 tablespoons milk
    • 2 teaspoons pure vanilla extract
    • water, as needed

  • Directions:
    (Dough)
    1. In a medium heatproof bowl, melt the butter and the chocolate together over a pot of barely simmering water. Remove the pot from the heat and let it cool slightly. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt
    2. Add the butter milk and vanilla him to the butter mixture and stir to combine. Stir in the egg. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until the mixture is combined. Transfer the dough to a piece of plastic wrap, wrap it well, and let it rest for 30 minutes in the refrigerator

  • (Fry the donuts)
    1. In a heavy pot with a candy thermometer attached, heat 3 inches of oil to 360. Meanwhile, scoop the dough into 1 tablespoon balls. Roll each ball into a neat circle between the palm of your hands
    2. Use a spider or a slotted spoon to gently lower the doughballs into the oil, four at a time. Or you can add a few more balls depending on the size of your pot, but don't crowd the pan. Adjust the flame so that the temperature remains between 350 and 316 at all times
    3. Cook the Dough tell it's puffed and cooked through, 2-3 minutes. Transfer donuts to a paper towel lined sheet

  • (Glaze)
    1. In a small bowl, whisk together the confectioners sugar, milk and vanilla until smooth. The glaze should be about the consistency of heavy cream. Add a little bit of water if necessary.dip each doughnut into the glaze, using a fork to cover it, then lifted out of the bowl and gently tap it against The edges to remove excess glaze
    2. Transfer the glazed donuts to a rack set in a rimmed baking sheet and repeat this process until you've coated all of them. Let stand until the glaze is no longer wet

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