| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pastries | 1 | Servings | |
INGREDIENTS
| 4 | oz | Unsweetened chocolate |
| 1/4 | c | Butter |
| 2 | Eggs | |
| 1 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 4 | ts | Baking powder |
| 4 | c | Flour |
| 1 | c | Milk |
| Cooking oil for frying dough | ||
| 2 | c | Powdered sugar; sifted |
| 5 | tb | Boiling water |
| 1/4 | c | Flaked coconut |
| 1/4 | c | Finely chopped toasted pecan or your favorite nut |
| 4 | oz | White chocolate; melted for drizzle (optional) |
INSTRUCTIONS
Melt 1 ounce chocolate with 1 tablespoon butter in top of double boiler over simmering water. Let cool. Beat eggs and sugar until well blended. Add cooled chocolate mixture to egg mixture. Sift together salt, baking powder and flour. Alternately add flour mixture and milk to egg mixture to form a dough. (You may not need to add all of the Milk. Just add enough to form a dough ball ). Gather dough into a ball on a floured board. Roll out to 1/3 inch thick. Cut with a floured doughnut cutter. Fry 3-4 minutes in oil heated to 375 degrees. Drain on paper towels. Glaze: melt remaining 3 ounces chocolate with remaining 3 tablespoons butter in top of double boiler over simmering water. Stir in powdered sugar and enough boiling water to make a thin glaze. Dip cooked doughnuts into glaze. Place on wire rack. Sprinkle with coconut and/or chopped nuts if desired. Drizzle white chocolate glaze over some for an elegant doughnut! THE DESSERT SHOW SHOW#DS3237 Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Mar 31, 1998
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