Chocolate Chip Doughnuts
By Yankee Magazine|Aug 13 2007|
My grandmother, Ardena Currier, made these for special occasions. You may need to use a slotted spoon to remove chocolate chips from the fat as you cook the doughnuts, to prevent a messy situation. This is less of a problem if you use good-quality chocolate chips.
Yield
Makes about 20 doughnuts, depending on size.
Ingredients
6 to 8 cups vegetable shortening or oil
2 eggs
1/2 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
3-1/2 cups flour
2 teaspoons baking powder
pinch salt
1 cup milk
2/3 cup chocolate chips
Instructions
Heat the shortening in a large, heavy pot or Dutch oven until it registers 350°F on a candy/frying thermometer (the shortening should be about 1-1⁄2 inches deep). Meanwhile, beat the eggs until light. Add the sugar, butter, and vanilla. Mix well. Combine the dry ingredients and add to the egg mixture alternately with the milk. Mix in the chocolate chips. Drop by well-rounded teaspoons into the pot. Fry until golden brown, flipping once about halfway through. Remove carefully and place on paper towels. —Donna Sprague, The Huntoon Farm, Danbury, New Hampshire
can you bake these instead ?
Hi Caira — we haven’t tried it, but you certainly can! They dough will be too thin to cut and shape so we suggest using a muffin tin or special donut pan, then bake them at 425. Keep an eye on them — we aren’t sure of the time but maybe try 10 minutes to start. For extra flavor you can always shake them in a bag of cinnamon and sugar. Good luck and let us know how they turn out.