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Wednesday, October 27, 2010
Daring Bakers : Baked Doughnuts with Dark Chocolate Nut Glaze
My previous attempt of Baked doughnuts with fresh Peach Glaze was so successful that I did not want to look at doughnuts as unhealthy any more,cause there is an healthier way to make it.The Daring Bakers announcement of doughnuts this month was a relief,as it would be easier challenge,also since I'm not posting as many recipes and experimenting with newer recipes recently,all due to lack of time.
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
I followed the same recipe of baked doughnuts as in the peach glaze doughnut but with a more chocolaty make over.Its just dark chocolate in the glaze,no butter or other fat used.Make sure the chocolate is melted and warmed if needed,for a perfect coating all around the naked doughnut.The nuts can be varied ,I used the most affordable roasted peanuts.
Recipe: Baked Donuts with Peach Honey Glaze.
Makes a dozen large donuts
2 1/2 cup all purpose flour
2 cups whole wheat pastry flour
1 1/4 cups reduced fat milk(can also use almond or soy milk),divided
1 packet(2 teaspoon) active dry yeast
2 tablespoon olive oil
2 tablespoon organic butter or virgin pressed coconut oil,melted
1/2 cup brown sugar
2 organic eggs
1/8 teaspoon salt
For the Dark Chocolate Nut glaze
1 1/2 cup Semi-Sweet Chocolate chips(good quality with 60% cocoa)
3/4 cup chopped nuts(peanuts,almonds or any other nut of choice)
Warm about a cup of milk in the microwave for 20-25 seconds(warm to touch ,about 100F).Stir in the yeast and sugar,let get frosty,takes 10 minutes.
Beat the eggs in a bowl,whisk in rest of the milk ,butter and olive oil.In a large mixing bowl,combine flour,eggs and yeast mixture,until dough comes together smooth and supple,add more flour if needed.Cover the bowl and set in warm corner,let rise until double in size,about 1-2 hours.
Punch the air out of the dough,transfer on a lightly floured work surface.Divide in to about 4 portions.Roll out each portion about 1/2 inch thick,cut out circles using a 3 inch cookie cutter.To make the hole in the center use a smaller cutter.Make the center hole is big enough or might shut close when proofing.Finish cutting out the doughnuts from the rest of the dough.Lay them on a baking sheet,cover with kitchen towel and let rise(proof) for another 30 minutes.
Preheat oven to 375F.Bake the doughnuts until bottoms are lightly brown,about 10-12 minutes.Cool on rack before glazing.
Prepare the glaze,by melting chocolate chips in microwave,about a minutes,stir every 10-15 seconds until glossy and completely melted.
Dip both sides of the baked doughnuts in the warm glaze.Sprinkle the chopped nuts either completely or just half for a prettier look.Let sit for an hour till the glaze is set.Could be refrigerated in air tight container for a day or two,but tastes best the same day.