Chocolate Praline Donuts

by 

When I was a kid, the local grocery store in Oakwood, IL had the BEST donuts! My favorites were the ones with chocolate glaze and chopped peanuts. I couldn’t get enough of those donuts! These Chocolate Praline Donuts are my version, which are sprinkled with chopped hazelnuts and almonds.

Chocolate Praline Donuts

I can buy the praline blend in the baking aisle at our local market. But if you don’t have something similar, you can make your own by chopping up 1/4 cup hazelnuts and 1/4 cup almonds. These Chocolate Praline Donuts are so amazing. Just like as a kid, I can’t get enough!

Happy Frying!

XOXOXO Amanda

Chocolate Praline Donuts

Recipe by Amanda Innes-ShareefCourse: Dessert, BreakfastCuisine: AmericanDifficulty: Easy
Servings

15

servings
Cooking time

2

minutes
Calories

336

kcal

Easy yeast donuts with a chocolate glaze and chopped nuts.

Ingredients

  • Warm Whole Milk 285mL
    (1 1/4 cups)

  • Active Dry Yeast 4 1/2 tsp
    (2 packets)

  • Sugar 50g
    (1/4 cup)

  • 2 Large Eggs

  • Unsalted Butter, melted and cooled 85g
    (6 Tbsp)

  • Salt 1/2 tsp

  • All Purpose Flour 450g
    (4 1/2 cups)

  • Chocolate Ganache (recipe below)

Directions

  • In the bowl of a stand mixer, add the yeast, warm milk and half of the sugar. Give that a stir and let it sit for 5-10 minutes to allow the yeast to activate.
  • In a separate bowl, whisk the cooled melted butter, eggs, salt and the rest of the sugar. Add to the yeast mixture and mix with the dough hook.
  • Add the flour and continue to knead with the dough hook for 5 minutes. If the dough is too sticky to handle, add a little more flour 1 tablespoon at a time until the dough begins to pull away from the sides of the bowl. It should be really soft.
  • Place in a lightly oiled bowl and cover with a towel. Allow it to double in size. This will take about an hour.
  • Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the dough to about ¾” thick. Cut out 3” round donuts and then use a smaller round cutter to cut out the middle. Place on the parchment paper at least 1” apart. You can re-roll and cut the dough, but try to minimize the amount of rolling as this process produces more gluten each time you handle the dough, and can result in tough or chewy donuts.
  • Place a towel over the donuts and allow to rise again. This should take about 45 minutes.
  • Line another sheet pan with two layers of paper towels.
  • During the last 15 minutes of rising, prepare the frying oil. Pour 2” of the oil in a heavy bottomed pot over medium heat. Once the oil is between 350° and 375°, place 2 or 3 donuts in the pan and cook for about 1 minute on each side until they are golden brown.
  • Carefully remove from the oil and place on the paper towels to drain. Repeat this process until all of the donuts are fried.
  • Prepare the ganache.
  • Dip the top of the donut into the ganache and let any excess drip off. Place on a cooling rack.
  • Add praline while the ganache is still “wet”.

Notes

  • The most important thing is keeping the oil at the proper temperature. Keep an eye on the thermometer at all times.

chocolate ganache Directions

  • Place 200g of dark chocolate pieces (or chips) and 1 Tbsp of light corn syrup into a heat-proof bowl. (You can leave out the corn syrup but it won’t be as shiny).
  • In a small saucepan, place 200g of heavy cream and place over medium heat.
  • When the cream starts to simmer (don’t let it boil) pour over the chocolate and let it sit for about 5 minutes.
  • Whisk until smooth and shiny.

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