Cinnamon Sugared
Doughnut Holes
MAKES:
2 dozen
INGREDIENTS
1½ cups
bread flour
1 teaspoon
active dry yeast
1 tablespoon
sugar
¼ teaspoon
salt
½ cup
warm milk
½ teaspoon
vanilla extract
2
egg yolks
2 tablespoons
melted butter
¼ cup
sugar
1 teaspoon
cinnamon
Combine the flour, yeast, sugar and salt in a bowl. Add the milk, vanilla, egg
yolks and butter. Using the dough hook attachments on the hand mixer, beat
until all the ingredients are well combined and the dough starts to come
together. Turn the mixer up to medium speed and knead for 2 minutes. Shape
the dough into a ball and transfer it to a large oiled bowl. Cover the bowl with
a towel and let the dough rise in a warm place for 1 to 1½ hours, until the
dough has doubled in size.
When the dough has risen, punch it down and roll it into a 24-inch long log.
Cut the dough into 24 pieces and roll each one into a ball. Place the dough
balls on a cookie sheet and let them rise in a warm place for 30 minutes.
To air-fry...Spray or brush the dough balls lightly with vegetable oil. In batches,
air-fry at 400
°
F for 4 minutes, turning them over halfway through the cooking
process.
To deep-fry…heat oil in a heavy pot to 365
°
F. Carefully lower the dough balls
into the hot oil with a slotted spoon. Deep-fry for a few minutes until golden
brown, turning them over a few times during the cooking process. Drain on a
paper towel lined platter.
While the doughnuts are still warm, dip or brush them on all sides with
the melted butter. Combine the sugar and cinnamon in a shallow dish. Roll
the donut holes in the mixture to fully coat them. Enjoy warm or at room
temperature.
1
2
DIRECTIONS
3
4
5
Chocolate Cake with Chocolate
Ganache Frosting
INGREDIENTS
3 cups
flour
2 ½ cups
sugar
1 ½ cups
cocoa powder
1 tablespoon
baking soda
1 ½ teaspoons
baking powder
1 teaspoon
salt
1 (4.5-ounce) box
chocolate pudding mix
3 cups
milk
4
eggs, beaten
½ cup
butter, melted
2 teaspoons
vanilla
WHIPPED CHOCOLATE GANACHE FROSTING
24 ounces
semi-sweet chocolate chips
1 cup
heavy cream
Pre-heat the oven to 350
°
F. Grease two 9-inch cake pans.
Combine the flour, sugar, cocoa powder, baking soda, baking powder, salt
and chocolate pudding mix. Pour in the milk, eggs, melted butter, and vanilla.
Beat with the beater attachments on the hand mixer for 2 minutes on medium
speed. Pour the cake batter into the prepared pans.
Bake at 350
°
F for 40 to 45 minutes, until a toothpick in the center of the cake
comes out clean.
Transfer the pans to a cooling rack to cool for 30 minutes, then invert the
pans to unmold the cakes and cool completely.
To make the chocolate ganache frosting, place the chocolate chips in a large
bowl. Heat the heavy cream in a small saucepan just until it almost boils. Pour
the hot cream over the chocolate chips and let it sit for a few minutes. Use the
beater attachments on the hand mixer to beat the chocolate on low speed
until smooth. Allow the chocolate ganache to cool completely. Then add the
vanilla and beat the mixture with the beater attachments of the hand mixer
until fluffy and lighter in color.
Cut the top off the layer cakes so they are flat. Place one layer, cut side down,
on a serving platter. Spread ¼ of the chocolate ganache frosting on top of
the layer. Place the second layer caked on top and cover with the remaining
frosting. Garnish with chocolate shavings and raspberries, if desired.
1
2
DIRECTIONS
3
4
5
SERVINGS:
12
6
15
16
