Amelia'S Chocolate Filled Doughnuts
|Semisweet chocolate cake||5 1⁄4 Ounce (3/4 Of A Seven Ounce Piece)|
|Milk||2 1⁄3 Cup (37.33 tbs)|
|Fresh yeast cake||1|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||7 1⁄2 Cup (120 tbs), sifted|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Sour cream||1⁄4 Cup (4 tbs)|
Finely grate the chocolate; add the top milk; stir until smooth, and set aside.
Heat 1/3 c of milk to lukewarm; then stir in the yeast, 2 teasp of the sugar, and 1 tablesp of the flour.
Meanwhile, cream the butter; add remaining sugar gradually, while continuing to cream.
Add 3 egg yolks and the whole egg, and beat until light and fluffy.
Add yeast mixture and sour cream.
Then stir in the remaining flour, which has been sifted with the salt, alternately with the remaining milk.
Beat vigorously for 5 min., or until bubbles begin to form on the surface of .the dough.
Then scrape down sides of the bowl; sprinkle 1 tablesp flour over surface; pat down slightly; cover with a clean towel, and allow to rise in a warm, place (80°-85°F.) uptil nearly double in bulk (about 2 to 21/2 hrs.).
Roll out half of the dough at a time, on a floured surface, to 1/2" thickness.
With a floured 2" cookie cutter, cut out a number of rounds from this dough, leaving enough dough for an equal number of rounds.
On the uncut rolled-out dough, mark, but do not cut, an equal number of rounds.
Then place a rounded 1/2 teasp of the chocolate mixture in the center of each of these uncut rounds.
Brush the edges of the rounds with white of egg, slightly beaten; then place cut rounds of dough on top of'these uncut rounds, pressing the edges together.
Now cut down through these completed rounds, tiius forming "doughnuts." Arrange on a floured baking sheet; cover with a clean towel, and allow to rise about 20 min., or until light.
Fry for 2 min on each side, turning once, in 1 1/2" fat or salad oil heated to 376ºF., or hot enough to brown a cube of day-old bread in 60 sec.
Fry only as many doughnuts at one time as can float easily on the surface of the fat.
Drain on crumpled paper toweling.
Serve plain or rolled in granulated sugar, as preferred.