Home > Recipes > Old-fashioned white chocolate doughnuts
375 ml (1 1/2 cup) flour
1 tsp. (5 ml) baking powder
1.25 ml (1/4 tsp) cinnamon
1 pinch of nutmeg (Optional)
2 pinches of salt
1 tbsp. (15 ml) melted butter
125 ml (1/2 Cup) sugar
80 ml (1/3 cup) milk 2%
2 tbsp. (30 ml) chopped Freddo white chocolate chips
2 liters (8 cups) canola oil
For white chocolate icing:
150 g (1/3 lb) Freddo white chocolate cut into pieces
3 tbsp. (45 ml) baking Cream 15%
In a bowl, mix flour with baking powder, cinnamon, nutmeg (optional) and salt.
Using the electric egg beater, whisk the melted butter with the sugar and egg into another bowl (remove doesn’t make sense) until a creamy preparation is obtained.
Using a wooden spoon or spatula, gradually add the dry ingredients to the butter mixture alternating between the milk and chopped chocolate. Mix until a ball of dough is formed. If the preparation is too liquid, add a little flour.
On a floured surface, lower the dough to a thickness of 1 cm (1/2 in.). Using a donut cutter, cut twelve doughnuts into the dough.
In a deep fryer or in a large saucepan, heat the oil until it reaches a temperature of 190 ° C (375 ° F) on a cooking thermometer. If a saucepan is used, be sure to watch the cooking to prevent the oil from overheating and igniting.
Bake a few doughnuts at a time, 2 to 3 minutes on each side, until lightly browned. Drain onto absorbent paper.
In a double boiler, melt chocolate and cream for the icing. Stir until a homogeneous preparation is obtained. Garnish the glazed doughnuts.