Thursday, August 6, 2009

Donut Holes with Chocolate Ganache Frosting

These donut holes will most definitely gain you a ton of accolades! They are light and delicious, with a creamy, fudgy sauce that is absolutely delicious. I made these for my husband's first Father's Day, and he was in hog heaven. If you are a glutton like I am, try pairing these donuts with fresh strawberries or my homemade strawberry sauce (see search function in sidebar to locate this recipe). It will be a meal you will never forget!
(recipe adapted from Restaurant Eloise, Sebastopol, CA)

Ingredients (makes 12 donuts):
3/4 tsp. active dry yeast plus another 3/4 tsp.
1/4 cup water
1/2 cup flour
2 tbsp. warm milk
1 cup plus 2 tbsp. flour
1 tsp. salt
3 large egg yolks
2 tbsp melted butter
3 tbsp. sugar
3/4 cup semi-sweet chocolate chips
1/8 cup heavy cream
8 cups vegetable oil (for frying)

Dissolve 3/4 tsp. yeast in water. Mix in flour and cover with plastic wrap. Let the mixture rise for an hour (or until doubled in size). In a standing mixer fitted with a dough hook, dissolve the rest of the yeast (3/4 tsp.) in the milk. Add flour, salt, butter, sugar, egg yolks (room temperature), and the original yeast, flour, water mixture. Mix until the dough forms a ball. Cover with plastic wrap and let rise until doubled (about an hour). Roll out the dough to about 1/2 inches thick. Stamp out 1 inch round donuts. Reroll and repeat until you have used all of your dough. Let the donuts rest, covered with a damp cloth, for 15 minutes. While you are waiting, heat the vegetable oil in a saucepan and heat to 350 degrees. Next to the saucepan, place paper towels on a plate to drain the donuts. Drop donuts into the oil (do not overcrowd; do about 2-3 at a time) and fry until they float and are golden. Remove with a slotted spoon to the paper towel. Melt chocolate and cream in the microwave or in a double boiler. Spoon some of the mixture onto each donut as it cools. Serve warm with berries or berry sauce.

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