Chocolate and Beer Filled Donuts

What could be more loving than breakfast in bed with a serving of chocolate and beer deep fried to donut perfection? Yep, it’s time to bring your romanticism (and gluttony) to the forefront this Valentine’s Day with these Chocolate and Beer Filled Donuts.

I know one dessert does not fit all, so of course you can couple your chocolate with just about anything — Scotch, Cognac, or even no alcohol at all. This recipe is highly adaptable, so throw in what you like. Shoot, throw in a mini Snickers Bars if that’s your mix for a bit of joie de vivre on your love day celebration.

Chocolate and Beer Filled Donuts

Makes 12 Donuts

* 2 tablespoons active dry yeast
* 1/2 cup warm water (110 degrees)
* 1/4 cup sugar, plus more for rolling
* 2 1/2 cups all-purpose flour, plus more for dusting
* 2 large eggs
* 2 tablespoons unsalted butter, room temperature
* 2 teaspoons salt
* 3 cups vegetable oil, plus more for bowl
* 2 egg whites, lightly beaten
* One batch of Chocolate Beer Truffles, or a chocolate of your choice

Instructions:

1. In a small bowl, combine yeast and warm water. Set aside until  foamy, about 5 minutes.

2. In a food processor fitted with a blade, combine yeast, ¼ cup sugar, flour, eggs, butter and salt and process in two-second bursts three times or until combined (dough will be sticky). Place dough in an oiled bowl and turn a few times to coat; cover with plastic wrap and refrigerate overnight.

3. Remove dough and let rest at room temperature for 30 minutes. Turn dough onto a lightly floured work surface, roll dough to 1/4-inch thickness. Use a 2 inch-round cutter or a drinking glass and cut 20 rounds. Place chocolate in the center and brush edge with egg whites. Place another round on top and press edges together to seal. Continue until all rounds are finished. Cover with plastic wrap; let rise 15 minutes.

4. Fill medium saucepan with vegetable oil over medium heat. Heat oil until a deep-frying thermometer registers 360 degrees. Using a slotted spoon, add 3 donut rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Continue until all rounds are cooked

A few notes:

1. To shortcut this recipe you can use store-bought buttermilk biscuits instead of making your own dough. There will be a slight difference in taste and texture. But I made one version this way to compare and they are quite good.

2. To shortcut the center, place any piece of chocolate candy bar or truffle you like — your palate, your preference.

3. Donuts are best eaten the same day.

Adapted from Martha Stewart’s Holiday Magazine 2010

More donut goodness from Sweet Fiend:
Chocolate Stout Donuts
Mini Sugar Donuts