Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, acorn donuts. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Acorn Donuts is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Acorn Donuts is something that I’ve loved my entire life.
Pour sprinkles and nuts into small bowls. Dunk the end of a donut hole in the melted chocolate, then dip into sprinkles or nuts. These acorn squash donuts are a unique and fun way to bring fall flavors into your baking.
To get started with this particular recipe, we have to prepare a few ingredients. You can have acorn donuts using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Acorn Donuts:
- Take 2 can refrigerated canned biscuits
- Get 2 cup chocolate chips
- Get 1 tbsp canola oil
- Make ready 1 1/2 cup hazelnuts, finely chopped
- Get 1/2 cup pretzel sticks, cut in half
- Make ready 1 canola oil for frying
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Steps to make Acorn Donuts:
- Remove biscuits from can and cut into quarters. Roll each quarter into a small ball and set aside.
- In a microwave safe bowl add chocolate and 1 tbsp canola oil. Mix well and microwave at 15 to 20 second intervals until chocolate is completely melted.
- In another bowl or paper plate, add crushed hazelnuts. Set aside.
- Layer a paper plate (or a regular plate ) with paper towels, set aside.
- In a large skillet, add enough canola oil for frying your biscuits about 2 to 3 inches worth.
- Over medium high heat, fry each of the dough balls until lightly golden brown in color. Drain on paper towels.
- Once cooled, dip one end of the biscuit ball into the chocolate to resemble a "cap" of the acorn. Shake off any excess chocolate and roll it in the crushed hazelnuts.
- Insert one half of a pretzel stick into the dipped chocolate end for the acorn "stem". Transfer these to a parchment paper lined cookie sheet and refrigerate long enough for the chocolate to set or until ready to use. Store in an airtight container.
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