January 27, 2011

Chocolate Doughnut Holes in Vanilla Glaze


I'm pretty sure there are about 18 inches of snow outside right now. There was lightning in addition to blizzard-like conditions (thunder snow) last night and it was amazingly beautiful. We have had one snowstorm per week for at least the past month and I'm beginning to think that spring will never come! I instantly go into hibernation mode and do not want to leave my house for anything on days like today. I'll take all the warmth and relaxation I can get before Madelyn's friend comes over for a snowman play date at noon. In the meantime, I plan to relax, have a hot cup of coffee accompanied by a yummy chocolate doughnut hole. In addition to the glaze, I decided to coat some of the holes in store-bought chocolate candy coating and they were yummy as well!

Ingredients:
Printable Recipe

  • 1 1/2 c all-purpose flour
  • 1/2 c Dutch-process cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp butter, room temperature
  • 3/4 c sugar
  • 2 large eggs
  • 1/2 c milk chocolate, chopped
Vanilla Glaze

  • 1 1/4 tbsp butter
  • 1/2 tsp vanilla
  • 1 tbsp water
  • 1/2 c confectioners' sugar
Directions:

In a large bowl, sift together the flour, cocoa powder, baking powder and salt. In a separate bowl, cream together the butter and sugar using a hand mixer or a Kitchen Aid. Add in the eggs one at a time. Gradually add the flour mixture to the creamed mixture. Hand stir in the chopped chocolate pieces, until well combined. Cover and chill for at least one hour.

Preheat the oven to 350 degrees. Roll the dough into 1-inch balls and lay on a tin foil-lined baking sheet.


Bake for 8 to 10 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.


Once cooled, make the glaze. In a medium bowl, combine the butter, vanilla and water. Stir in the confectioners' sugar, until smooth. Add the doughnut holes one at a time to the glaze, rolling around to coat completely. Set them on a wire rack to allow the excess to drip off and dry completely. Store in airtight containers.

Enjoy!







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