63338 brickle chocolate glaze Recipes

semisweet chocolate or 1 cup white chocolate chips, butter, light corn syrup, vanilla extract

semisweet chocolate chips, butter, light corn syrup, vanilla extract

bittersweet chocolate, chopped, unsalted butter, light corn syrup

semisweet or bittersweet chocolate, chopped, orange juice or water, unsalted margarine or (if not keeping glaze pareve) butter, sugar

white chocolate chips, almond extract, milk, candied ginger, minced

bittersweet chocolate, coarsely chopped, heavy cream, vanilla extract

butter, light corn syrup, water, semi-sweet chocolate chips

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

active dry yeast, whole milk, heated to 110of, bread flour, pure vanilla extract, egg yolks, superfine sugar, table salt, unsalted butter, softened at room temperature and cut into cubes, vegetable oil for frying, basic sugar glaze, chocolate glaze

bittersweet chocolate (not unsweented chocolate) or 12 oz semisweet chocolate, chopped (not unsweented chocolate), unsalted butter (cut into pieces), eggs (separated ), sugar, vanilla extract, whipping cream, dark corn syrup, bittersweet chocolate (not unsweetened chocolate) or 9 oz semisweet chocolate, finely chopped (not unsweetened chocolate), chocolate shavings (to garnish ) (optional)

butter (200 g), superfine sugar (160 g), eggs, plain flour (200 g), level tsp baking soda, level tsp cream of tartar, buttermilk, vanilla extract, pack oreo double stuff cookies (11 cookies/170 g), glaze, dark chocolate, butter

semi-sweet chocolate,chopped or 1 cup chocolate chips, heavy cream

bittersweet chocolate squares, chopped, unsalted butter, light corn syrup

semisweet chocolate chips, butter, light corn syrup, vanilla extract

heavy cream, corn syrup, light or dark, malted milk powder, semisweet or bittersweet chocolate, chopped into 1/4 pieces, crushed malted milk balls, for garnish (optional)

semisweet chocolate bars, chopped, whipping cream, butter or margarine, softened

real butter at room temperature, sugar, salt, vanilla, flour, cream cheese softened, sugar, vanilla, chopped pecans, shredded coconut, glaze, semisweet chocolate morsels, water, real butter, sugar