Gluten free Chocolate Yeast Doughnuts Recipe Gluten free chocolate
Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. Cover loosely with greased plastic wrap.
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Making the Batter: In a large mixing bowl, whisk together eggs, buttermilk, vanilla, and melted butter. Add the dry ingredients to the wet ingredients, stirring just until combined. Fold in chocolate chips if using. Spoon the batter into the greased donut pans or baking sheet, filling each well about half full.
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Activate the Yeast:In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. 2. Mix the Dough:Add melted butter, egg, and salt to the yeast mixture. Gradually add flour, mixing until a soft dough forms. Knead the dough for about 5 minutes until it's smooth and elastic.
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In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine.
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In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside. Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine.
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Cut out dough using a 2 ยฝ-inch doughnut cutter or pastry ring and using a โ -inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes. Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time.
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Place in the oven to rise for another 30 minutes. In a pot, heat Frying Oil (as needed) to 350 degrees F (180 degrees C). Add doughnuts to the oil and cook for about 1 minute on each side, until light golden brown. Remove to a tray lined with paper towels to drain excess oil.
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Cut into 3 inch rounds and then cut a 1 inch round out of the center. Put both the donuts and donut holes on a greased cookie sheet and cover and allow to rise in a warm place until doubled in size and very puffy, 1-2 hours. Heat the oil in a pot to 375 F. Fry the donuts for 1 minute on each sized until browned.
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Fill a heavy-bottomed pot with about 2 inches of corn oil and bring it to 325 degrees Fahrenheit. Carefully fry the donuts in batches, about 2 minutes on each side. Make the chocolate glaze. Heat up the heavy cream to a light boil and then add the chocolate chips. Submerge them and whisk to mix them together.
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Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside. In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined.
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Put the chocolate and butter in a microwave safe bowl. Microwave in 30 second intervals until everything is melted and smooth. Dip the donuts in while they are warm. For the traditional glaze, mix the powdered sugar, vanilla and milk with a whisk until smooth. Dip the donuts while they are warm.
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Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth. Immediately dip the doughnuts into the glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Let the glaze set on the doughnuts for 30 minutes before serving.
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For the Donuts: Heat the milk until it is warm (90-95). Using a stand mixer with the dough attachment combine the warm milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes. Add the eggs, butter, sugar and salt and beat into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until.
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Bake donuts in 325 degree oven for about 11-14 minutes. Allow to cool slightly, remove from pan. While cooling, make chocolate glaze. In small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate.
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Step 3: Combine the dry ingredients with the butter mixture and sour cream. Step 4: Refrigerate the batter for about 1 hour so it firms up a bit; this makes it easier to roll out before frying. Step 5: Heat your oil in a pot to 325ยฐF. Roll out the dough on a very well-floured surface, then cut into donuts.
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Instructions For Chocolate Yeast Doughnuts: Place all the ingredients into the mixing bowl with the hook attached. Mix the doughnut dough for 4 minutes on slow speed, then increase the speed and mix for 5-6 minutes on higher speed. Mix the dough until full gluten development. Remove the dough from the machine and form it into a large ball shape.
