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The Washington Post

Mexican Chocolate Doughnuts

Mexican Chocolate Doughnuts 12.000

Deb Lindsey for The Washington Post

Jan 29, 2014

These are not too sweet and take minutes to make.

You'll need an ebelskivver pan. The yield will depend on the size of the wells in your pan.

See the VARIATION, below, to make pancakes.


Servings: 12 - 21 filled mini-doughnuts or 8 mini pancakes
Ingredients
  • 1 cup whole milk
  • 6 ounces Mexican chocolate disks, such as Abuelita brand, broken into chunks
  • 1 1/4 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch kosher salt
  • 3 tablespoons unsalted butter, melted and cooled, plus more for the pan
  • 1 large egg, beaten
  • 2 to 4 tablespoons filling of your choice, such as chocolate-hazelnut spread, La Lechera brand dulce de leche (cajeta), jams or preserves
  • Confectioners' sugar, for dusting (optional)

Directions

Seat a wire cooling rack inside a rimmed baking sheet.

Heat the milk in a medium saucepan over medium-low heat. Add the chocolate; cook, stirring a few times, until it has melted. Remove from the heat. Whisk the mixture just until it is foamy.

Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Add the 3 tablespoons of melted butter and the egg, mixing just until the mixture is evenly moistened. Slowly pour in the milk-chocolate mixture, stirring constantly so the egg doesn't curdle; this should yield a shiny, smooth batter that's a bit runny. After a few minutes' rest, the batter will thicken, which is what you want.

Meanwhile, heat the ebelskivver pan over medium-low heat for 4 or 5 minutes, until thoroughly heated.

Grease the wells of the pan with a little butter. Spoon just enough batter into each well so that it's no more than three-quarters full. Cook for a few minutes; once the outside edge of each mini-doughnut is firm yet the center is still somewhat runny, add 1/2 to 1 teaspoon of your favorite filling. Use the remaining batter to cover the filling and barely fill the wells to the rim. Cook for a few minutes, until the outside edges make it possible to flip each mini doughnut, using two spoons or wooden skewers; cook for a minute or two, then transfer each doughnut to the wire rack. Sprinkle with confectioners’ sugar, if desired.

Serve right away.

VARIATION: To make mini pancakes, heat a large skillet or griddle over medium-low heat until thoroughly heated. Grease it with a little butter. Use half of the batter to ladle 4 pancakes, spacing them at least an inch apart. Cook for a few minutes, just until bubbles form on the top and the bottom is cooked enough to be released. Turn them over and cook for a minute or two, until darkened on the second side. Use the filling of your choice as a topping. Repeat with the remaining batter and filling.


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Recipe Source

From Pati Jinich, host of "Pati's Mexican Table" on public television stations nationwide, author of "Pati's Mexican Table," chef and cooking teacher at Mexican Cultural Institute in Washington.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per doughnut (based on 21, with chocolate-hazelnut filling): 110


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 2g 10%

Cholesterol: 15mg 5%

Sodium: 130mg 5%

Total Carbohydrates: 16g 5%

Dietary Fiber: 0g 0%

Sugar: 9g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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