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Doughnut Holes with Chocolate and White Chocolate Dipping Sauces

Ingredients

Doughnuts

  • 1 package yeast
  • 1 cup buttermilk
  • 2 egg yolks
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp vanilla
  • 3 cups flour
  • 10 tbsp softened butter
  • oil for frying

Chocolate Ganache

  • 3/4 cup chopped dark chocolate
  • 1/2 cup heavy cream

White Chocolate Ganache

  • 3/4 cup chopped white chocolate
  • 1/2 cup heavy cream

Instructions

Doughnuts

  • Warm buttermilk in the microwave until slightly warm but not hot. Pour in a Stand mixer bowl. Sprinkle yeast on top. Let it sit for 5 minutes. Add sugar, salt, vanilla, and eggs. Attach dough hook and turn on the machine. Add the flour a cup at a time. After the flour is in, add the softened butter a tbsp at a time. Let the dough kneed for a few minutes. Place the dough in an oiled bowl, cover with plastic wrap and let it rise for 1-2 hours. Punch dough so it deflates. Cover bowl with plastic wrap and place in the refrigerator overnight. The next day, remove bowl from the refrigerator. Use a cookie scoop to scoop dough into equal sized small balls. Roll each ball and place on a baking sheet. Cover with plastic wrap to rise. To speed the process, place a pan of boiling water in the bottom rack of the oven, place the baking sheet with the doughnuts on a higher rack and close the oven door.
    When the doughnuts have risen, heat vegetable oil in a pot and fry them until browned. Place them on a baking rack to let the excess oil come off of them for about 5 minutes.

Ganaches

  • Place dark chocolate and cream in a microwave safe bowl. Heat for 45 seconds-1 minute. Stir until smooth.  Repeat process for white chocolate.  Pour each ganache into a bowl for dipping.