Chocolate Filled Mini Donuts
Yesterday was one of those days where the baking gods were just not on my side. I had these plans of making these adorable mini cakes, but no matter how much I greased and floured the pans I could not get them out in one piece.
But luckily my mind is always churning about things I can make so I decided to make some sweet yeast dough last night for some homemade donuts this morning. I knew that would make one happy husband.
Served with a shot of milk… or a shot of coffee liquor. Cute!
- 1 package yeast
- 3/4 cup warm water
- 2 tsp kosher salt
- 4 eggs, lightly beaten
- 1/4 cup sugar
- 1 1/2 sticks butter, melted
- 3 3/4 cups all-purpose flour
- frying oil
- chocolate chips
- The night before, or at least 3 hours before frying, make the dough. Combine the yeast, water, salt, eggs, sugar, and butter in a large bowl. Add the flour in small increments and mix until all of the flour is incorporated. Allow to sit at room temperature covered with plastic wrap or a towel for 2 hours. Move to the refrigerator to chill. This dough can stay in the fridge for up to a week and can be frozen for up to a month.
- Sprinkle flour over the top of the chilled dough. Break of a piece and roll out on a floured surface to 1/8 inch thick. Cut out 2 1/2 inch circles from the rolled out dough (I use the top of a wine glass because I don’t have round cookie cutters.) Put 4-5 chocolate chips in the center of each circle and bring the sides to the middle, pinching to seal. Let rest for 20 minutes before frying.
- Heat frying oil to 350 degrees. Carefully drop the donuts into the hot oil in small batches to not overcrowd. These fry up in about 30-45 seconds. Remove from the oil and roll in cinnamon sugar while still hot.
Amount Per Serving: Calories: 0