The Hole Story

Unlike the low-fat baking recipes you’ll find elsewhere in this section, these doughnuts are not for dieters. But they are delicious.

The Chocolate-Rum Cream Doughnuts, brushed with pure vanilla syrup and dusted with powdered sugar, may look like jelly doughnuts, but they’re filled with a rich chocolate cream heady with rum.

Bittersweet Chocolate Doughnuts are intensely chocolate in flavor and are delicately drizzled with a dark chocolate glaze before being treated to a dusting of cocoa powder. Apricot-Ginger Doughnuts are studded with dried fruit and a jolt of ginger. Then, chocolate is piped over the freshly cooked doughnut.

Roasted peanuts are buried in Chocolate-Glazed Peanut Doughnuts and are also studded over the outside, clinging to a luxurious Swiss chocolate glaze.

APRICOT-GINGER DOUGHNUTS

3 1/2 cups cake flour, plus enough for dusting

3/4 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 cup finely chopped dried apricots

3/4 cup milk, at room temperature

3 tablespoons oil

1 large egg, at room temperature

2 teaspoons vanilla

Oil for frying

4 ounces semisweet chocolate, coarsely chopped

Combine cake flour, sugar, baking powder, salt, ginger and cinnamon in large bowl. Whisk until thoroughly blended. Stir in apricots.

Whisk together milk, oil, egg and vanilla in medium bowl until blended. Make well in center of flour-apricot mixture and pour milk mixture into it. Using rubber spatula, stir until mixture forms soft, moist dough. Scrape dough onto floured work surface and lightly sprinkle with flour. Gather dough into ball. Knead gently 5 or 6 times or just until smooth. Do not overhandle.

Transfer dough to floured baking sheet. Dust hands with flour and pat dough into 10-inch circle, 1/2-inch thick. Cover dough with plastic wrap and freeze 15 to 20 minutes, until firm.

Using floured 3 1/4-inch round cookie cutter, cut 8 doughnuts from dough. With floured 1 1/4-inch round cookie cutter, cut hole from center of each doughnut. Using floured spatula, transfer doughnuts and doughnut holes to wax paper-lined baking sheet and cover with plastic wrap.

Gather scraps of dough together, wrap in plastic wrap and chill 15 minutes. Pat into 1/2-inch thick circle and cut about 4 more doughnuts. Cover doughnuts and chill up to 6 hours. Let stand at room temperature 15 minutes before frying.

Heat 3-inch deep oil to 375 degrees in deep fryer or 10-inch high-sided skillet. Dip pancake spatula in hot oil and use to transfer doughnuts from baking sheet to hot oil (will prevent doughnuts from losing shape). Fry doughnuts, 3 at time, 2 minutes on each side, or until golden brown. Using slotted spoon, remove doughnuts from hot oil to drain on paper towels. Cool completely on wire rack. Fry doughnut holes 6 at time in same manner.

To decorate doughnuts, melt chocolate over very low heat. Pour melted chocolate into pastry bag fitted with small writing tip. Set wire rack with doughnuts on baking sheet. Pipe delicate lines of melted chocolate over top of each. Refrigerate doughnuts on baking sheet 5 to 10 minutes, or until chocolate is firm. Store at room temperature in airtight container. Serve same day. Makes about 12 doughnuts and 12 doughnut holes.

Each serving contains about:

314 calories; 380 mg sodium; 20 mg cholesterol; 10 grams fat; 53 grams carbohydrates; 5 grams protein; 0.56 grams fiber; 30% calories from fat.

CHOCOLATE-RUM CREAM DOUGHNUTS

3/4 cup warm water (105 to 115 degrees)

1 package dry yeast

3 3/4 cups flour plus enough for dusting

1/2 cup milk, at room temperature

Oil

1 large egg, at room temperature

2 teaspoons vanilla

1/2 cup granulated sugar

1 teaspoon salt

Vanilla Syrup

Chocolate-Rum Cream Filling

Powdered sugar for garnish

Combine warm water and yeast in 4 1/2-quart bowl of heavy-duty mixer. Stir until yeast dissolves. Vigorously whisk in 1 cup flour to make thick batter. Cover bowl loosely with plastic wrap and let stand 30 minutes, or until sponge has doubled in volume and is bubbly.

Whisk together milk, 3 tablespoons oil, egg and vanilla in small bowl. Whisk 2 1/2 cups flour, granulated sugar and salt in medium bowl.

Beat yeast sponge in same mixer bowl on low speed until smooth. Add milk mixture and beat until blended. Using rubber spatula, scrape down bottom and sides of bowl. Add flour-sugar mixture, 1 cup at time. Increase speed to medium and beat 5 minutes, or until it comes away from sides of bowl and wraps around paddle. If dough is still sticking to side of bowl, add remaining 1/4 cup flour, 1 tablespoon at time, until dough stops sticking.

Scrape dough (it will be sticky) and transfer to lightly oiled large bowl. Cover bowl with plastic wrap and let dough rise 45 to 60 minutes, or until increased in volume 1 1/2 times.

Using floured 2 3/4-inch round cookie cutter, cut 16 doughnuts from dough. Cut doughnut holes in centers using floured 1 1/4-inch round cookie cutter. Gather scraps of dough together, wrap in plastic wrap and chill 15 minutes. Pat into 1/2-inch thick circle and cut about 4 more doughnuts. (If not using right away, cover doughnuts and chill up to 6 hours. Let stand at room temperature 15 minutes before frying.) Transfer to wax-paper-lined baking sheet. Cover with plastic wrap and chill up to 6 hours.

Heat 3-inch deep oil to 375 degrees in deep fryer or 10-inch high-sided skillet. Dip pancake spatula in hot oil and use to transfer doughnuts from baking sheet to hot oil (will prevent doughnuts from losing shape). Fry doughnuts, 3 at time, 2 minutes on each side, or until golden brown. Using slotted spoon, remove doughnuts from hot oil to drain on paper towels. Cool completely on wire rack. Fry doughnut holes, 6 at time, in same manner.

While doughnuts are still warm, brush tops with Vanilla Syrup. Cool completely before filling. Cooled doughnuts may be stored in airtight container until ready to fill.

Insert small, thin-bladed knife horizontally into side of each doughnut to make hole. Move knife gently up and down to enlarge airspace in center of doughnut. Fill pastry bag fitted with small plain tip with Chocolate-Rum Cream Filling. Insert pastry tip into each doughnut and fill center with filling. Dust tops with powdered sugar, if desired. Makes 20 doughnuts.

Vanilla Syrup

1/4 cup water

1/4 cup sugar

1 teaspoon vanilla

Combine water and sugar in small saucepan. Cook over medium heat, stirring with wooden spoon until sugar dissolves completely. Increase heat to high and bring syrup to boil. Remove from heat. Cool to room temperature. Stir in vanilla.

Chocolate-Rum Cream Filling

2 tablespoons cornstarch

1 cup milk

1 egg

1 egg yolk

1/2 cup sugar

Dash salt

3 ounces semisweet chocolate, coarsely chopped

1 tablespoon unsalted butter, cut into 1/2-inch cubes

1 tablespoon dark rum

2 teaspoons vanilla

1/3 cup whipping cream

Combine cornstarch and 1/4 cup milk in medium bowl and whisk until smooth. Whisk in egg and egg yolk until blended.

Combine remaining 3/4 cup milk, sugar and salt in heavy, medium, non-corrosive saucepan. Cook over medium heat, stirring occasionally, until small bubbles form around side of pan. Gradually whisk 1/2 cup hot milk mixture into cornstarch-egg mixture until blended. Pour mixture back into saucepan. Continue cooking over medium heat, whisking constantly until mixture starts to form bubbles. Boil mixture 1 minute, stirring. Remove from heat. Whisk in chocolate and butter until smooth.

Strain filling through sieve into large mixer bowl. Whisk in rum and vanilla. Cover surface of filling with plastic wrap and refrigerate 45 to 60 minutes, or until chilled.

Place whipping cream in chilled medium bowl. Whip at medium speed until cream starts to form soft peaks. Without cleaning beater, beat chilled chocolate-rum cream (in separate bowl) at medium speed until smooth. Gently fold whipped cream into filling.

Each serving contains about:

242 calories; 148 mg sodium; 44 mg cholesterol; 10 grams fat; 35 grams carbohydrates; 4 grams protein; 0.04 grams fiber; 36% calories from fat.

BITTERSWEET CHOCOLATE DOUGHNUTS

3 1/4 cups cake flour, plus enough for dusting

1 cup sugar

1/3 cup unsweetened Dutch process cocoa powder plus 1 tablespoon for dusting

2 teaspoons baking powder

1 1/2 teaspoons salt

2 ounces unsweetened chocolate, coarsely grated

3/4 cup milk, at room temperature

3 tablespoons oil

1 large egg, at room temperature

2 teaspoons vanilla

Oil for frying

Glaze

Combine cake flour, sugar, cocoa powder, baking powder and salt in large bowl. Whisk until thoroughly blended. Stir in grated chocolate.

Combine milk, oil, egg and vanilla in medium bowl. Whisk until blended. Make well in center of flour mixture and pour in milk mixture. Using rubber spatula, stir until mixture forms soft, moist dough. Scrape dough onto floured work surface and lightly sprinkle top of dough with flour. Gather dough into ball and knead gently 5 or 6 times, until smooth. Do not overhandle.

Using floured 3 1/4-inch round cookie cutter, cut 12 doughnuts from dough. With floured 1 1/4-inch round cookie cutter, cut hole from center of each doughnut. Using floured spatula, transfer doughnuts and doughnut holes to wax paper-lined baking sheet and cover with plastic wrap.

Gather scraps of dough together, wrap in plastic wrap and let rest 15 minutes. Pat into 1/2-inch thick circle and cut more doughnuts. Cover doughnuts and let stand 30 minutes or until puffy.

Heat 3-inch deep oil to 375 degrees in deep fryer or 10-inch high-sided skillet. Dip pancake spatula in hot oil and use to transfer doughnuts from baking sheet to hot oil (will prevent doughnuts from losing shape). Fry doughnuts, 3 at time, 2 minutes on each side, or until golden brown. Using slotted spoon, remove doughnuts from hot oil to drain on paper towels. Cool completely on wire rack. Fry doughnut holes, 6 at time, in same manner.

Set wire rack with doughnuts on baking sheet. Drizzle about 1 tablespoon Glaze over each doughnut, allowing to drizzle down sides in irregular pattern. Refrigerate baking sheet with doughnuts 5 to 10 minutes, until Glaze is firm. Lightly sprinkle tops with more cocoa powder. Store doughnuts in airtight container at room temperature. Serve same day. Makes about 12 doughnuts and 12 doughnut holes.

Glaze

4 ounces semisweet chocolate, coarsely chopped

1/2 cup whipping cream

2 tablespoons unsalted butter, softened

1/2 teaspoon vanilla

Place chocolate in medium bowl. Bring whipping cream to gentle boil in small saucepan over medium heat. Pour hot cream over chocolate and let mixture stand 30 seconds. Gently whisk until smooth. Stir in butter and vanilla. Cool until mixture starts to thicken slightly, stirring occasionally but gently to cool evenly without creating too many air bubbles.

Each serving contains about:

374 calories; 404 mg sodium; 39 mg cholesterol; 19 grams fat; 49 grams carbohydrates; 5 grams protein; 0.30 grams fiber; 46% calories from fat.

CHOCOLATE-GLAZED PEANUT DOUGHNUTS

3 1/2 cups cake flour, plus enough for dusting

1 cup unsalted dry-roasted peanuts

1 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons salt

3/4 cup milk, at room temperature

1 egg, at room temperature

Oil

2 teaspoons vanilla

Chocolate Glaze

Chopped peanuts, for garnish

Place 1/2 cup cake flour and peanuts in food processor and process 20 to 30 seconds, until coarsely chopped. Whisk together remaining 3 cups flour, chopped peanut mixture, sugar, baking powder and salt in large bowl until thoroughly blended.

Whisk together milk, egg, 3 tablespoons oil and vanilla in medium bowl until blended. Make well in center of flour mixture and pour milk mixture in well. Using rubber spatula, stir until mixture forms soft, moist dough. Scrape dough onto floured work surface and lightly sprinkle top of dough with flour. Gather dough into ball and knead gently 5 or 6 times, until smooth. Do not overhandle.

Using floured 2 3/4-inch round cookie cutter, cut 14 doughnuts. Using 1 1/4-inch round cookie cutter, cut centers of doughnuts to make 14 holes. Using floured spatula, transfer doughnuts and doughnut holes to wax paper-lined baking sheet and cover with plastic wrap.

Heat 3-inch deep oil to 375 degrees in deep fryer or 10-inch high-sided skillet. Dip pancake spatula in hot oil and use to transfer doughnuts from baking sheet to hot oil (will prevent doughnuts from losing shape). Fry doughnuts, 3 at time, 2 minutes on each side, or until golden brown. Using slotted spoon, remove doughnuts from hot oil to drain on paper towels. Cool completely on wire rack. Fry doughnut holes, 6 at time, in same manner.

Gently drop each doughnut onto surface of Chocolate Glaze. Using fork, turn doughnut over to fully coat with Chocolate Glaze. Lift doughnut out of glaze, scraping off excess onto bowl’s edge. Place doughnut on wire rack set over baking sheet and carefully remove fork. Sprinkle doughnut with chopped peanuts before glaze sets.

Coat remaining doughnuts and holes in same manner and sprinkle with chopped peanuts. Chill 5 minutes to set glaze. Store doughnuts in airtight container at room temperature. Serve doughnuts same day. Makes about 14 doughnuts and 14 doughnut holes.

Chocolate Glaze

18 ounces Swiss dark chocolate, coarsely chopped

3/4 cup plus 2 tablespoons water

1/4 cup sugar

2 tablespoons light corn syrup

1/2 teaspoon vanilla

Melt 8 ounces chocolate in top of double boiler over hot, not simmering, water. Gradually add remaining 10 ounces chocolate, stirring frequently until smooth. Remove pan from heat.

Combine water, sugar and corn syrup in small saucepan. Cook over medium heat, stirring with wooden spoon until sugar dissolves completely. Do not let mixture boil. Remove pan from heat.

Pour sugar syrup into medium bowl. Whisk melted chocolate into sugar syrup until smooth. Stir in vanilla. Keep glaze warm by setting bowl over pan of warm water. (Water must touch bottom of bowl.) Tilt bowl on edge of pan to create deep pool of glaze for dipping.

Each serving contains about:

375 calories; 385 mg sodium; 17 mg cholesterol; 15 grams fat; 54 grams carbohydrates; 7 grams protein; 0.59 grams fiber; 36% calories from fat.