CAPPUCCINO EGGNOG DONUTS
| INGREDIENTS 1 cup all-purpose flour 3 tbsp sugar 1 tsp baking powder 1/2 tsp salt 2 tsp espresso grounds 6 tbsp eggnog 1 tsp Eggnog Flavor 1 egg 3 tbsp vegetable oil 2 whole rectangles of vanilla candiquik | HOW TO MAKE
1.Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.
2.In a small bowl, combine the flour, sugar, baking powder, salt and espresso grounds, set aside.
3.In a medium bowl, combine the eggnog, eggnog flavor, egg, and oil. Add the dry ingredients into the wet ingredients, stir until combined and no flour remains.
4.Transfer the batter to the donut pan, either using a large piping bag or a ziploc bag with one corner cut off. Or you can spoon the batter into the pan using 2 spoons. Fill each donut hole about 2/3 full - but not completely full.
5.Bake the donuts for 10-13 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 10 minutes before moving to a wire rack.
6.Melt 2 rectangles of vanilla candiquik in the microwave. I like to microwave mine with a little bit of crisco for 2 minutes on 50% power. Continue to microwave on 50% power, stirring every 30 seconds until the chocolate is melted.
7.For dipping, it's easiest to transfer the chocolate to a small shallow dish, but large enough to fit a donut in. While hanging onto the edges of the donut, dip each donut into the chocolate and pause for a few seconds while the donut is upside down to allow to excess to fall off. Allow the donuts to cool on a tray for a few minutes.
|
0 Comments