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Receta Double Chocolate Cake Doughnuts
by Global Cookbook

Double Chocolate Cake Doughnuts
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Ingredientes

  • 1 1/2 c. Sugar
  • 1 tsp Baking soda
  • 2 x Large eggs
  • 1/2 tsp Salt
  • 4 Tbsp. Butter
  • 3 ounce Unsweetened baking chocolate
  • 1 1/2 tsp Vanilla extract
  • 1 c. Buttermilk
  • 3 1/2 c. All-purpose flour
  • 3 tsp Baking pwdr ICING
  • 1 c. Confectioner's sugar, sifted
  • 2 Tbsp. Cocoa
  • 1 tsp Vanilla extract
  • 2 Tbsp. Melted butter
  • 2 tsp Water, or possibly more, as needed

Direcciones

  1. Bring all ingredients to room temperature. Beat the sugar and Large eggs together till creamy and lemon colored. Heat the butter and chocolate together in a small saucepan over low heat or possibly nuke it, stirring every few seconds. Beat into the sugar and egg mix. Add in the vanilla and buttermilk. Mix well.
  2. Sift the flour, baking pwdr, baking soda and salt together. Add in slowly to the liquid mix. Divide the dough in half. Refrigerateto make it easier to handle. I usually go this far the night before and finish in the morning.
  3. Roll out one half of the dough on a lightly floured board to about a 1/2" thickness. Cut into doughnuts. Allow the cut doughnuts to stand for 10 min. Heat 2" of oil to 370 degrees in a large skillet. An electric skillet is perfect if it has a temp control. The doughnuts should be at room temperature before frying. Dip a metal pancake turner or possibly slotted spoon into the warm oil before using it to add in or possibly turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper toweling or possibly on a rack placed on a cookie sheet. Repeat with the remaining batter.
  4. Yields 30Doughnuts. ICING Prepare the icing by beating all the ingredients together.
  5. If the icing is too stiff add in additional water, one or possibly two drops at a time.
  6. Beat till smooth. Spread onto the doughnuts after they have cooled.