The other kids? Well, let's just say, if all their ideas where posted, my blog would be filled with spaghetti, candy and a variety of ways to make peanut butter cracker sandwiches.
Their other suggestion is usually doughnuts. Oh..speaking of doughnuts, let's chat about these. They are a fried doughnut stuffed with cookie dough, then, topped with chocolate glaze. These are actually something my 6 year old son "suggested" for the blog. After seeing a version of them at Dunkin Donuts around Valentine's Day..he'd been a bit relentless. "When are you going to make those doughnuts?" He asked me about a bazillion times, so, I figured it was time to take his suggestion and get to making some of these.
For this combo, I took this recipe from Karly at Buns in My Oven, then, stuffed them with this recipe from Sally's Baking Addiction and topped them off with the Chocolate Glaze from these lovely baked variety.
They took a bit of time, but, they are pretty darn delicious. My biggest challenge for me was the stuffing of the cookie dough. Without having a pastry bag here at my disposal, I used a freezer bag and it was messy and 3 doughnuts took me about 30 minutes. My patience had run thin and spending 8 hours stuffing doughnuts was not on my list to do that day, so, I cheated. I made a very thin slice in the doughnut, spread the cookie dough and seal it back up. Worked just fine!
They are really good, guys. Our doughnuts around here are always baked, so, these are definitely more for special occasions.
But, enjoyed by all..my little guy did good!
Chocolate Chip Cookie Dough Stuffed Doughnuts with Chocolate Glaze
Ingredients (12 large doughnuts)
- 3 1/2 cup flour
- 2/3 cup milk, room temp
- 2 1/2 tsp yeast
- 1/3 cup sugar
- 2 tsp salt
- 3 eggs
- 7 TBSP butter, cut into separate pieces
- canola oil, for frying
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 cup cream
- 1 cup mini chocolate chips
- 1 cup flour
- 1/2 cup chocolate chips
- 1 TBSP corn syrup
- 2 TBSP butter
- 1/4 tsp vanilla
In a stand mixer, with dough hook. Add milk and yeast into bowl. Let yeast dissolve completely.
Add flour, sugar,salt and eggs. Mix on low 4-5 minutes or until dough forms.
Add butter pieces one at a time and continue mixing on low for an additional 4-5 minutes.
Wrap dough tightly in plastic wrap and refrigerate for anywhere from 6 hours to overnight.
When ready,on a floured surface, roll dough into an approx 12 in square and about 1/2 in thick.
Using a biscuit cutter or cup, cut into round doughnuts.
Place doughnuts on a greased cookie sheet, cover and let them rise in a warm place for 2 hours or until they double in size.
When ready, add about 3-4 inches of oil in pan and heat until it reaches 350 degrees. Add 1-3 doughnuts at a time to hot oil and fry each side 2 minutes or until browned.
Remove with a slotted spoon and let them drain on paper towels.
When cooled enough to handle, prepare cookie dough filling (simply by mixing all filling ingredients until combined) and stuff each doughnuts with approx 1/4 cup filling with pastry bag or by making small slice in doughnuts
In a saucepan over low, heat chocolate glaze ingredients until smooth.
Spread over doughnuts and top with sprinkles if desired.
Best eaten within a day of making.