Dessertsbeyondfrosting4.0
Cookie Dough Stuffed Donut Holes
Donut holes stuffed with cookie dough batter that is loaded with Ghirardelli Baking Chips and drizzled with a smooth, rich Ghiradelli chocolate sauce.
👥 24 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- microwave
- food processor
- pot
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper for approximately ⏱️ 10 minutes, or until the temperature of the flour reaches 160°F. Stir the flour halfway through and allow it to cool completely. Sift the flour through a fine mesh sieve.
2
Soften the butter in the microwave for ⏱️ 20-30 seconds. In a large mixing bowl, combine the butter, granulated sugar and brown sugar and beat until creamy.
3
Add the heat-treated flour, salt, vanilla extract and 1 tablespoon of milk. Beat together until the dough starts to form. Add additional milk as needed until the dough reaches your desired consistency.
4
In a food processor, take ¼ C baking chips and blend to break into tiny pieces. Add both chocolate baking chips and shredded baking chips and mix until incorporated into the dough
5
Roll the cookie dough balls, about 1 tablespoon for each. A small cookie scoop helps with that. Set aside.
6
In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the right side of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.
7
Take one of the biscuits and roll out very thin, to about the thickness of a nickel. Cut out circles about 2-2.5” in diameter. Wrap biscuit dough around a ball of cookie dough. Make sure to pinch the edges tightly and roll the biscuit dough in your hands to smooth.
8
Once oil is heated, slowly drop dough into oil. Bake for about ⏱️ 20-30 seconds a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil.
9
Allow to cool and roll in sugar.
10
Prepare the chocolate sauce. In a microwave proof bowl, combine 1 cup of chocolate baking chips and 4 tablespoons of heavy whipping cream. Microwave on high for ⏱️ 60 seconds. Remove from microwave and whisk until smooth.
¼ cups (175g) all-purpose flour, heat treated1½ cup (113g) unsalted butter, softened½ cup (95g) granulated sugarcup (73g) light brown sugar, packed1/3(45ml) milk3 tablespoons(15ml) vanilla extract1 tablespooncup granulated sugar1/2Heavy whipping cream4 tablespoons
11
When finished deep-frying, leave your candy thermometer in the oil until it is completely cooled.
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