Chocolate Filled Bakenuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1/3 cups warm water1 tsp honey1 packet active dry yeast (2 ¼ teaspoons)½ cup warm milk½ cup warm water2 tablespoons canola oil½ cup sugar2 eggs3 cups flour2 cups whole wheat pastry flour1 teaspoon salt2 1.4-oz boxes Jell-O fat-free / sugar-free chocolate pudding, prepared and chilled1 ¼ cups Splenda Granulated (or sugar)¼ cup cornstarch¼ cup unsweetened cocoa powder2 tablespoons hot water2 oz white chocolate, melted
Place warm water in the bowl of an electric mixer. Stir in the honey and yeast and set aside for 10 minutes.
Combine warm milk, warm water, oil and sugar. Add it to the yeast mixture and blend well.
Stir in the eggs, flours and salt just until the flour is incorporated.
With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed.
If your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.
Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to an oiled bowl, cover, put in a warm place.
Let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Cut out circles using a round cookie cutter or glass.
Transfer the circles to a parchment-lined baking sheet.
Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven 8 minutes.
Cool completely on wire rack.
Fill a piping bag fitted with a Bismark tube (like Ateco #230 or #231) with the prepared pudding.
Fill each doughnut with the pudding, do not over-fill!
Blend Splenda, cornstarch and cocoa powder in a blender or food processor until powdery. Pour into a shallow bowl, whisk in hot water until a thick but spreadable paste is formed.
Dip filled doughnuts in the icing, set back on rack to cool.
Drizzle melted white chocolate on the iced doughnuts.
Serve when chocolate has set.
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Combine warm milk, warm water, oil and sugar. Add it to the yeast mixture and blend well.
Stir in the eggs, flours and salt just until the flour is incorporated.
With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed.
If your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.
Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to an oiled bowl, cover, put in a warm place.
Let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Cut out circles using a round cookie cutter or glass.
Transfer the circles to a parchment-lined baking sheet.
Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven 8 minutes.
Cool completely on wire rack.
Fill a piping bag fitted with a Bismark tube (like Ateco #230 or #231) with the prepared pudding.
Fill each doughnut with the pudding, do not over-fill!
Blend Splenda, cornstarch and cocoa powder in a blender or food processor until powdery. Pour into a shallow bowl, whisk in hot water until a thick but spreadable paste is formed.
Dip filled doughnuts in the icing, set back on rack to cool.
Drizzle melted white chocolate on the iced doughnuts.
Serve when chocolate has set.
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 4.0 g
- Cholesterol: 25.4 mg
- Sodium: 99.7 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 3.0 g
- Protein: 6.6 g
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