Fried Dough. Really, what could be better? Especially with a filling with your favorite Vosges® Candy Bar inside.
Prep Time: About 1 ½ hours | Cook Time: 5 mins (per batch)
- ¾ cup of warm water (about 100 degrees Fahrenheit)
- 1 envelope of active dry yeast (1 scant tsp)
- 2 ½ cups of all-purpose flour, along with additional flour for work surface
- ¼ cup of sugar, plus ½ cup of sugar for coating
- ½ tsp of salt
- 2 large eggs, separated
- 2 tablespoons of unsalted butter, room temperature
- peanut oil
- ¼ cup of apricot or blackberry jam or conserve or Vosges Haut-Chocolate® Exotic Candy Bar of your choice
Katrina's Inspiration"This epiphany of chocolate came in the form of a truffle beignet–- a rich, dark chocolate truffle encased in light, fluffy beignet batter and fried golden to turn the molten center into a burst of liquid chocolate upon the sinking in of my teeth. In a bite, it was all at once crisp, soft, hot, rich and gushing, a chocolate moment unparalleled. When I was thinking about what to name my chocolate company, I continued to recall my first true chocolate experience in Le Place des Vosges. So it had to be and Vosges Haut-Chocolat® was born."
- 1. In a large metal bowl, stir together warm water and yeast. Let stand until foamy for about 5 minutes.
- 2. Add ¾ cup of flour, ¼ cup of sugar, and salt. Mix until well combined
- 3. Add egg yolks and remaining 1 ¾ cups of flour. Mix until combined
- 4. Knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface.
- 5. Knead a few minutes until smooth. Knead in butter or margarine until incorporated.
- 6. Transfer dough to a well-oiled bowl; turn dough several times to coat entirely with oil.
- 7. Cover tightly with plastic wrap, and refrigerate overnight.
- 8. Remove dough from refrigerator 30 minutes prior to forming donuts to bring to room temperature.
- 9. Lightly flour work surface.
- 10. Roll out dough into an 11 inch square about ⅛ inch thick.
- 11. Using a 2 inch cookie cutter (or a glass), cut out about 24 rounds, dipping cutter in flour as needed to prevent sticking. Re-roll scraps and cut out 16 more rounds.
- 12. Line a baking sheet with a clean kitchen towel.
- 13. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white.
- 14. Mount ½ teaspoon of jam or chocolate bar pieces in center, or both.
- 15. Top with another round and press edges to seal. Repeat process with remaining rounds.
- 16. Transfer to prepared baking sheet, let doughnuts rise until puffy (about 20-30 minutes)
- 17. Heat a few inches of oil in a large (4-5 quart) heavy pot until it registers 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact.
- 18. Working in batches of 4 to 5, carefully slip doughnuts into hot oil. Fry, turning once until golden brown about 1 minute.
- 19. Using a slotted spoon, transfer doughnuts to paper towels to drain.
- 20. Place remaining ½ cup sugar in a medium bowl. While doughnuts are still hot, toss them in sugar, turning to coat. Serve immediately.
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