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.
Aztec or Parisienne Chill Recipe
Make a cool and tasty drinking dessert in minutes using the spicy Aztec Elixir Couture Cocoa or La Parisienne Couture Cocoa (voted #1 by Rachael Ray).
Red Fire Toffee Popcorn Recipe
Here's a spicy twist on your favorite football and movie treat. Try Red Fire Toffee tossed together with popcorn. Buttery toffee, Ceylon cinnamon, ancho chili and smoky pecans combined with the salty, savory taste of hot and buttery popcorn.
Full Moon Brownies Recipe
Classic Chocolate Brownies with a Vosges® spin using our Black Pearl® Dark Chocolate Exotic Candy Bar.