Email to mhudgins@q.com      

06/03/2011 National Doughnut Day Chocolate-Dippy Doughnuts

Source of Recipe

Food Network


Recipe Introduction

When : Always the first Friday in June National Doughnut Day honors the Salvation Army "Lassies" of WWI. It is also used as a fund raiser for needy causes of the Salvation Army. The original Salvation Army Doughnut was first served by Salvation Army in 1917. During WWI, Salvation Army "lassies" were sent to the front lines of Europe. These brave volunteers made home cooked foods, and provided a morale boost to the troops. Often, the doughnuts were cooked in oil inside the of the metal helmet of an American soldier. The American infantrymen were commonly called doughboys. Salvation Army lassies were the only women outside of military personnel allowed to visit the front lines. Lt. Colonel Helen Purviance is considered the Salvation Army's "first doughnut girl". On National Doughnut Day, look to see if your local doughnut shop, or other organizations, are offering free donuts to solicit donations for the Salvation Army or for another needy cause. If you find them, please be generous. Note: The word "Doughnut" is often shortened to "Donut. So, if you see the term National Donut Day, it’s the same day. Holiday Insights

List of Ingredients

HOME COOKIN’ 06/03/2011 National Doughnut Day Chocolate-Dippy Doughnuts



Chocolate-Dippy Doughnuts


Peanut oil
1 can store-bought biscuits
1 (4-ounce) bar sweet chocolate (recommended: Baker's German's)
1/2-ounce (1/2 square) unsweetened chocolate
1 stick unsalted butter
3 cups confectioners' sugar
1 1/2 cups evaporated milk
1 1/2 teaspoons vanilla extract



Recipe



Preheat fryer with peanut oil to 350 degrees F.
Separate pre-cut biscuits. Make a hole in the middle with your hand and sculpt dough into a doughnut shape. Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides. Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla then remove the pan from the heat.
Stick a fork throu
gh the doughnut holes and dip the doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.