CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
Forget about popping your collar: instead, pop some chocolate doughnut poppers into your hungry mouth!
This clever recipe comes from Megan Beimer of Alexandria, Virginia, and is described thusly: "Baked doughnuts, not fried, have an ooey, gooey chocolate center to discover. A sweet glaze ups the irresistible."
They must be virtuous if they're baked (health food!) but then again...they're glazed and gooey chocolate. All systems go, in the best way possible.
Chocolate Doughnut Poppers
- Prep Time: 20 Min
- Total Time: 40 Min
- Makes: 9 doughnut poppers
Ingredients
- 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 5 tablespoons chocolate hazelnut spread
- 1 tablespoon butter, melted
- 1/2 cup powdered sugar
- 3 to 4 teaspoons milk
- 1/4 cup finely chopped nuts
Procedure
- Heat oven to 350°F. Lightly sprinkle work surface with all purpose flour. Unroll dough on work surface; press to form 12x9-inch rectangle. With pizza cutter or sharp knife, cut into 3 rows by 3 rows to make 9 rectangles.
- Spoon rounded teaspoonful hazelnut spread onto center of each rectangle. Brush edges of rectangles with melted butter. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place seam side down, 2 inches apart, on ungreased cookie sheet.
- Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
- Meanwhile, in small bowl, mix powdered sugar and milk with whisk until smooth and thin enough to glaze. Dip top of each doughnut popper into glaze; place on parchment paper. Let stand about 1 minute or until glaze is set. Place nuts in small bowl. Dip each popper into glaze again, then into nuts. Serve warm.