Issue link: https://www.epageflip.net/i/255268
4B Daily News – Wednesday, February 5, 2014 Mexican Chocolate Doughnuts These are not too sweet and take minutes to make. You'll need an ebel- skivver pan. The yield will depend on the size of the wells in your pan. See the VARIATION, below, to make pancakes. MEXICAN CHOCO- LATE DOUGHNUTS 12 to 21 filled mini- doughnuts or 8 mini pan- cakes 1 cup whole milk 6 ounces Mexican chocolate disks, such as Abuelita brand, broken into chunks 1 1/4 cups flour 2 tablespoons sugar 2 teaspoons baking pow- der 1 teaspoon baking soda Pinch kosher salt 3 tablespoons unsalted butter, melted and cooled, plus more for the pan 1 large egg, beaten 2 to 4 tablespoons filling of your choice, such as chocolate-hazelnut spread, La Lechera brand dulce de leche (cajeta), jams or pre- serves Confectioners' sugar, for dusting (optional) Seat a wire cooling rack inside a rimmed baking sheet. Heat the milk in a medi- um saucepan over medium- low heat. Add the choco- late; cook, stirring a few times, until it has melted. Remove from the heat. Whisk the mixture just until it is foamy. Combine the flour, sugar, baking powder, bak- ing soda and salt in a mixing bowl. Add the 3 table- spoons of melted butter and the egg, mixing just until the mixture is evenly moist- ened. Slowly pour in the milk-chocolate mixture, stirring constantly so the egg doesn't curdle; this should yield a shiny, smooth batter that's a bit runny. After a few minutes' rest, the batter will thicken, which is what you want. Meanwhile, heat the ebelskivver pan over medi- um-low heat for 4 or 5 min- utes, until thoroughly heat- ed. Grease the wells of the pan with a little butter. Spoon just enough batter into each well so that it's no more than three-quarters full. Cook for a few min- utes; once the outside edge of each mini-doughnut is firm yet the center is still somewhat runny, add 1/2 to 1 teaspoon of your favorite filling. Use the remaining batter to cover the filling and barely fill the wells to the rim. Cook for a few minutes, until the outside edges make it possible to flip each mini doughnut, using two spoons or wood- en skewers; cook for a minute or two, then transfer each doughnut to the wire rack. Sprinkle with confec- tioners' sugar, if desired. Serve right away. VARIATION: To make mini pancakes, heat a large skillet or griddle over medium-low heat until thoroughly heated. Grease it with a little butter. Use half of the batter to ladle 4 pancakes, spacing them at least an inch apart. Cook for a few minutes, just until bubbles form on the top and the bottom is cooked enough to be released. Turn them over and cook for a minute or two, until dark- ened on the second side. Use the filling of your choice as a topping. Repeat with the remaining batter and filling. Nutrition Per doughnut (based on 21): 110 calories, 2 g protein, 16 g carbohy- drates, 5 g fat, 2 g saturated fat, 15 mg cholesterol, 130 mg sodium, 0 g dietary fiber, 9 g sugar