Best 3 Devils Food Doughnuts Recipes
Indulge in the delectable symphony of flavors presented by these devil's food doughnuts, a captivating fusion of rich chocolate and fluffy, airy dough. Each bite promises a decadent experience, as the moist chocolate cake-like center harmonizes perfectly with the crisp, sugary exterior. These doughnuts are not just a treat for the taste buds; they are a feast for the eyes as well, adorned with an array of visually stunning toppings. From the classic powdered sugar coating to the indulgent chocolate glaze and the playful sprinkles, each doughnut is a masterpiece in its own right. Whether you prefer the traditional doughnut shape or the whimsical doughnut holes, these devil's food doughnuts will tantalize your senses and leave you craving more.
The article includes two recipes: one for the devil's food doughnuts and one for the chocolate glaze. The doughnut recipe provides detailed instructions for creating the perfect chocolate dough, shaping and frying the doughnuts, and achieving that irresistible golden-brown color. The chocolate glaze recipe offers a simple yet luxurious topping that elevates the doughnuts to a new level of indulgence. With step-by-step instructions and helpful tips, these recipes empower you to recreate these delectable treats in the comfort of your own kitchen. Get ready to embark on a culinary journey that will leave you spellbound by the devilish charm of these chocolate doughnuts.
DEVIL'S FOOD DOUGHNUTS RECIPE
My favorite mornings growing up, I'd wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove. I could soon tell by the aromas wafting through the house that the morning was going to be special.Mom was making doughnuts for breakfast.Before too long, we were picking out our favorites from the freshly frosted bunch. I always chose one of the long johns she shaped using a large dog-bone-shaped cookie cutter. My siblings and I would pile in front of the TV, all four of us propped against the family dog (a very big St. Bernard), devouring her creations as we fought for the remote.The crisp, brittle crust of each golden-brown doughnut would give way to a warm and tender interior, delicately flavored and comfortingly fragrant. We'd savor every last bite, licking the rich chocolate glaze from our fingers as we watched cartoons.There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they may appear, it's hard to find a store-bought doughnut that compares with homemade.And believe it or not, they're really not hard to make. You can whip up a batch of cake doughnuts in about an hour. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning. Making breakfast for someone special? Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors.Basic varietiesA classic buttermilk cake doughnut is a great place to begin. The method is similar to a classic cake recipe but with a slightly thicker dough. I add an extra egg yolk for a little more richness, and mix in a cup of buttermilk for both texture and a hint of tang.Leavened with baking powder and a little baking soda, these doughnuts don't need time to rise. Simply roll them out and cut them up. Use a doughnut cutter, or go with a couple of biscuit cutters or empty cans.Then fry. Use a neutral, refined oil, such as canola or vegetable oil -- they have a higher smoking point and a more neutral flavor. And always use a thermometer -- a candy or digital probe works well -- to keep the temperature consistent.Proper temperature is key: too high and the doughnut's crust will scorch before it is done in the center; too low and the doughnut won't cook in the oil, it will soak it up like a sponge.For chocolate lovers, there's nothing like a great devil's food doughnut, but so many times the store-bought variety is overly sweet and artificial tasting.These are made with a technique similar to the buttermilk cake doughnuts. The trick here is adding a good amount of chocolate to the recipe -- I use both melted chocolate and cocoa for depth of flavor. Splurge a little and buy good chocolate; you'll taste the difference. And add some coffee -- you won't taste it but it will help bring out the chocolate flavor.Finally, fold in a little sour cream: It lends a slight tang and lightens the structure of the cake, making for a more delicate crumb.Then, of course, there are yeast-raised doughnuts. The best are wonderfully light and fluffy. Not quite Krispy Kreme light -- you want to know you're eating one -- and with just a little "chew" to give it personality. The key is a very moist dough.These take a little more time to prepare. You need to mix the dough and give it time to rise before rolling out and cutting. But a little investment in advance preparation yields a nice payoff, as most of the work can be done the day before you fry.Refrigerate the raw doughnuts overnight, then set them out on the counter first thing in the morning to warm and begin rising while you inhale that first cup of super-strong coffee. Then all you have to do is fry the doughnuts and frost them.French airsAnd what about French crullers? Wreath-shaped puffs of air that are piped before baking, crullers may at first seem intimidating, but they're nowhere near as difficult as they may appear, once you figure them out. And the flavor is terrific.Unlike cake doughnuts that use chemical leaveners, or risen doughnuts that rely on yeast, French crullers are based on pate `a choux, the same dough used to make cream puffs and eclairs. The trick is making a doughnut that is light and airy but still firm enough so it won't collapse as it cools -- something both delicate and structured.After a lot of trial and error (and several dozen eggs), I found a winner. For help, I turned to Rose Levy Beranbaum's chapter on cream puff pastry in "The Pie and Pastry Bible." She adds additional egg whites to increase the structure and crispness and stresses using water instead of milk in the base (milk causes the egg to bind more quickly when cooked, reducing potential volume).But perhaps the best trick she gave was making the dough in the food processor -- it's much easier than mixing in the eggs by hand and it increased the volume of my crullers by a third. From now on, I'll never make choux paste any other way.Another problem I had was getting the delicate cruller dough into the oil to fry. I found the solution in Nancy Silverton's excellent "Pastries From the La Brea Bakery," in which she suggests piping the dough onto a square of well-greased parchment paper and then flipping the paper and cruller over into the hot oil, allowing the pastry to slide off -- this helps the cruller keep its shape.When they fry, these puff up nicely for about a minute or so, and then they sort of explode around the edges. This is fine ( choux dough cracks when it bakes in the oven too). Just keep frying them until they're golden all over. They triple in size.Because they crack, the doughnuts may be a bit misshapen. I prefer to call them "artisan" or "rustic," but if you're really concerned about looks, frosting, like makeup, works wonders on imperfections.Glazes are simple to make. For the chocolate, simply heat some cream, water, butter and a little vanilla and then stir over a bowl of some chocolate chunks or chips to melt. The glaze is rich with a beautiful sheen, but the method is simple.For maple, whisk together syrup with some powdered sugar and butter -- brown the butter first just to give the glaze a little depth.Or go with a fresh fruit glaze: Whisk chopped or pureed berries or stone fruit with powdered sugar and a little vanilla or a liqueur.Finally, be sure to enjoy the doughnuts while they're still warm. Put on another pot of coffee and take in the quiet morning.Or do what I still do, and throw on some cartoons.
Provided by Noelle Carter
Categories BREADS, BREAKFAST
Time 1h
Yield Makes about 1 1/2 dozen doughnuts
Number Of Ingredients 14
Steps:
- In a glass bowl or measuring cup, combine the bittersweet chocolate and butter. Microwave, stirring every 30 seconds or so, until the chocolate and butter have melted and are combined. Set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and cocoa. Set aside.
- In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the eggs, egg yolks and sugar until lightened in color, 2 to 3 minutes. Beat in the sour cream, vanilla and melted chocolate.
- Gently beat half of the flour mixture, a spoonful at a time, into the egg mixture, then beat in the coffee. Continue to beat in the rest of the flour mixture, a spoonful at a time, until all of the ingredients are combined and a sticky dough is formed.
- On a well-floured surface, roll the dough into a round just over one-half inch in thickness. Using a doughnut cutter, or 2 biscuit cutters (a larger one measuring 3 to 3 1/2 inches in diameter, and a smaller one measuring about 1 inch in diameter), cut the dough into doughnuts, spacing the doughnuts as close as possible. Collect the scraps and roll out to form another batch of doughnuts (note that this batch may be a little tougher than the first as the dough has been worked).
- Fill a deep fryer with oil, or fill a large pot to a depth of at least 3 inches, and heat to a temperature of 350 degrees.
- Gently place the doughnuts in the fryer, being careful not to crowd. Fry the doughnuts on each side until puffed and golden, about 4 minutes, flipping every 30 seconds or so.
- Drain the doughnuts on a rack and cool slightly, then frost and decorate as desired.
CHOCOLATE GLAZE FOR DEVIL'S FOOD DOUGHNUTS
Use this chocolate glaze on our Devil's Food Doughnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Coats 20 Doughnuts
Number Of Ingredients 7
Steps:
- Place the chocolate in a heatproof bowl or the top of a double boiler; set over a pan of simmering water. Heat, stirring with a rubber spatula, until melted and smooth.
- Place 1/2 cup plus 1 1/2 teaspoons water in a small pan; bring to a boil. Remove from heat.
- Add the cocoa powder to the boiling water, and whisk until smooth. Add the melted chocolate, heavy cream, melted butter, confectioners sugar, brandy, and corn syrup; whisk mixture to combine.
- Return pan to medium-high heat. Cook, whisking constantly, until bubbly and thick, about 2 minutes. Use while still warm.
DEVIL'S FOOD DOUGHNUTS
Rich Devil's Food doughnuts are a perfect choice for any morning -- draped with a brandied chocolate glaze, they can be topped with chopped nuts or coconut for extra flourish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 20
Number Of Ingredients 14
Steps:
- Place potatoes and 3 1/4 cups water in a large saucepan. Bring to a boil. Cook until potatoes are fork tender, about 12 minutes. Remove from heat; drain, reserving liquid. Return potatoes to saucepan. Using a whisk, mash potatoes over medium-high heat until dry, about 1 minute. Set 1 cup potatoes aside; reserve remainder for another use.
- Place yeast in bowl of an electric mixer; pour 3/4 cup reserved potato liquid over yeast. Sprinkle granulated sugar over yeast; let dissolve, 2 to 3 minutes. Add 1/2 cup all-purpose flour and 1/2 cup cake flour; stir with a wooden spoon until combined. Cover with plastic wrap; set aside in a warm place until surface is covered with bubbles, about 30 minutes.
- Place chocolate in a heat-proof bowl or the top of a double boiler, and set over a pan of simmering water. Heat, stirring with a rubber spatula, until melted and smooth.
- Place 1/2 cup plus 1 tablespoon reserved potato liquid in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and stir in the baking soda and cocoa powder until combined. Add the melted chocolate, the reserved cup mashed potato, confectioners sugar, and salt; stir to combine.
- Add potato mixture, 1/2 cup all-purpose flour, and remaining 1/2 cup cake flour to yeast mixture. Using paddle attachment, mix on low speed until flour has been moistened, about 30 seconds. Increase speed to medium high; mix until thoroughly combined, 1 minute. Add the remaining 1/2 cup all-purpose flour; mix on low speed 30 seconds. Increase speed to high; mix another 30 seconds; the dough will be very sticky.
- Lightly oil a large bowl; set aside. Sift an even layer of all-purpose flour over a clean work surface. Turn dough out onto floured surface, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
- Turn out dough onto floured surface, and fold in half, deflating dough. Return dough to oiled bowl, re-cover, and set aside to rise until doubled in size again, about 30 minutes.
- Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with flour, and line a second one with paper towels; set both aside.
- Sift a light coat of flour onto a clean work surface. Turn out dough. Sift another layer of flour over dough. Roll into a 12-by-14-inch rectangle, about 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer the doughnuts to the floured baking pan, and set aside 10 minutes, but not more.
- Gently pull on sides of the doughnuts, slightly enlarging holes. Working in batches of four, transfer doughnuts to oil, and cook until tops have expanded and cracked slightly, about 2 minutes. Using a slotted spoon, turn doughnuts over, and cook 1 minute more. Transfer doughnuts to lined baking pan, and set aside until cool enough to handle. Repeat with remaining doughnuts.
- Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
- While still warm, coat doughnuts with chocolate glaze, and sprinkle with chopped pistachios or coconut, if desired. Transfer to a wire rack to set, and serve.
Tips:
- To achieve a perfectly smooth batter, sift the dry ingredients together before adding them to the wet ingredients.
- Don't overmix the batter. Overmixing can result in tough doughnuts.
- If you don't have a deep fryer, you can fry the doughnuts in a large saucepan filled with hot oil.
- To prevent the doughnuts from absorbing too much oil, drain them on paper towels after frying.
- For a decadent treat, fill the doughnuts with your favorite filling, such as chocolate ganache, pastry cream, or fruit preserves.
Conclusion:
These Devil's Food Doughnuts are a delicious and indulgent treat that is perfect for any occasion. With their moist and fluffy texture, rich chocolate flavor, and decadent filling, these doughnuts are sure to satisfy your sweet tooth. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
