Chocolate Filled BakeNuts
From jo_jo_ba 16 years ago
- 8 minutes to make
- Serves 18
This yeast-raised doughnut recipe is heavily adapted from Heidi Swanson’s website, and made to mimic the Tim Horton’s triple chocolate doughnut. Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. Read more You want an interior that is moist and tender - not dry. The dough can be made and baked a day ahead if necessary (store loosely covered at room temperature), but they need to be served within a few hours of being filled and glazed, otherwise they will go soggy. See less
Ingredients
- 1/3 cups warm water shopping list
- 1 tsp honey shopping list
- 1 packet active dry yeast (2 ¼ teaspoons) shopping list
- ½ cup warm milk shopping list
- ½ cup warm water shopping list
- 2 tablespoons canola oil shopping list
- ½ cup sugar shopping list
- 2 eggs shopping list
- 3 cups flour shopping list
- 2 cups whole wheat pastry flour shopping list
- 1 teaspoon salt shopping list
- 2 1.4-oz boxes Jell-O fat-free / sugar-free chocolate pudding, prepared and chilled shopping list
- 1 ¼ cups Splenda Granulated (or sugar) shopping list
- ¼ cup cornstarch shopping list
- ¼ cup unsweetened cocoa powder shopping list
- 2 tablespoons hot water shopping list
- 2 oz white chocolate, melted shopping list
How to make it
- Place warm water in the bowl of an electric mixer. Stir in the honey and yeast and set aside for 10 minutes.
- Combine warm milk, warm water, oil and sugar. Add it to the yeast mixture and blend well.
- Stir in the eggs, flours and salt just until the flour is incorporated.
- With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed.
- If your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.
- Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
- Transfer the dough to an oiled bowl, cover, put in a warm place.
- Let rise for an hour or until the dough has roughly doubled in size.
- Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Cut out circles using a round cookie cutter or glass.
- Transfer the circles to a parchment-lined baking sheet.
- Cover with a clean cloth and let rise for another 45 minutes.
- Bake in a 375 degree oven 8 minutes.
- Cool completely on wire rack.
- Fill a piping bag fitted with a Bismark tube (like Ateco #230 or #231) with the prepared pudding.
- Fill each doughnut with the pudding, do not over-fill!
- Blend Splenda, cornstarch and cocoa powder in a blender or food processor until powdery. Pour into a shallow bowl, whisk in hot water until a thick but spreadable paste is formed.
- Dip filled doughnuts in the icing, set back on rack to cool.
- Drizzle melted white chocolate on the iced doughnuts.
- Serve when chocolate has set.
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