Chocolate Wine Glazed Doughnuts

Recently I found myself in Barryville, NY for an art opening. A friend pulled me away from the exhibit to introduce me to his friends’ lovely shop around the corner called Region General Store. A wonderful concept as all items in the store are local and regionally sourced. After a great browsing experience, I snatched up this jar of lovely chocolate wine sauce. Why do all roads seem to lead back to baking?

My original intention was to stash the jar away for a future macaron filling but when I saw this bread and chocolate challenge for Bread Baking Day hosted by Lisa over at Parsley, Sage, Desserts and Line Drives, I knew I had found my use for this delicious sauce.

For the doughnuts:


Ingredients:

• 2 pkgs. yeast
• 1/4 cup water (105-115 degrees)
• 1-1/2 cups lukewarm milk
• 1/2 cup sugar
• 1 tsp. salt
• 2 eggs
• 1/3 cup butter
• 1 T vanilla
• 5 cups all-purpose flour
• vegetable oil for frying

Directions:

• Dissolve yeast in warm water in the bowl of your stand mixer.
• Add milk, sugar, salt, eggs, butter, vanilla, and 2 cups flour.
• Beat on low for 30 seconds with the paddle attachment, scraping the bowl if needed.
• Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Stir in remaining flour until smooth.
• Cover and let rise until double, about an hour.
• Turn dough onto floured surface and roll dough 1/2-inch thick.
• Cut with floured doughnut cutter.
• Cover and let rise again until doubled in size, 30-40 minutes.
• Heat vegetable oil in deep fryer to 350 degrees F and fry until golden brown, about 30 seconds on each side.
• Remove from the oil and drain on paper towels for a minute.
• Dip the doughnuts into the glaze and set them on cooling racks over paper lined baking sheets (easier to clean up).

For the glaze:


Ingredients:
1 cup chocolate wine sauce
1 cup powdered sugar
1/3 cup butter

Directions:
Place everything in a saucepan and whisk over a low heat until smooth.