Deep Fried Homicide (The Donut Shop Mysteries) (23 page)

Read Deep Fried Homicide (The Donut Shop Mysteries) Online

Authors: Jessica Beck

Yields 10-14 cronuts
.

CHOCOLATE SIN DELIGHTS

These donuts incorporate chocolate and cinnamon (the sin in the title), two of my favorite ingredients! The house smells amazing whenever I make these, and they’re particularly good with chocolate icing straight from the container if you don’t have the time or the ingredients for making a chocolate glaze yourself, an added decadence. Try them when you’re feeling a little blue, and they’re bound to lift your spirits!

INGREDIENTS

1 1/4 cups granulated white sugar

2 eggs, beaten

1/2 cup half and half (whole milk, 2 percent, or even 1 percent can be substituted)

2 squares grated chocolate, about 6 tablespoons

2 tablespoons unsalted butter, melted

2 teaspoons baking powder

1 tablespoon cinnamon

1 teaspoon nutmeg (fresh is best, but store-bought is good, too)

dash of salt

2-3 cups flour (cake flour can be substituted)

Oil for Frying

Canola or Peanut Oil, about 1 quart

INSTRUCTIONS

In a large bowl, beat together the sugar, eggs, milk, chocolate, and butter. In a separate bowl, sift together 2 cups of flour, baking powder, cinnamon, nutmeg, and salt. Gently stir the dry ingredients into the wet until thoroughly mixed. Continue to add flour until the dough is no longer sticky to the touch and can be rolled out. When it’s ready, roll it out onto a floured surface until the dough is 1/2 to 1/4 inch thick, and then cut out your donuts using a cutter. Bring your oil to 350 degrees F in a large pot or skillet. When the oil reaches the proper temperature, fry the donuts in shifts, taking care not to overcrowd your frying pan. Turn the donuts as they rise to the surface and fry another few minutes. Total time could vary, but should take approximately 4-7 minutes total. Remove the donuts from the oil and place on a wire cooling rack. Dip your donuts into the glaze while they’re still hot, and then enjoy!

Yields 6-8 donuts
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PILLSBURY® INSPIRED SWEET AND EASY TREATS

I like to include at least one easy recipe for donuts in each book, but sometimes that means repeating myself, something I try hard not to do. But let me tell you, after 13 books in the series featuring hundreds of recipes, sometimes the donutmaking is harder than writing the book! I’ve long been a fan of using premade doughs for quick treats, and Pillsbury® is my favorite brand. I’m not even getting paid for saying that! I stumbled upon this idea while doing some research for new donuts to bring you, and I found the idea both delightful and intriguing. Go ahead and give them a try sometime!

INGREDIENTS

1 can Pillsbury® crescent dinner roles

pudding flavor of your choice, about 4 ounces. Excellent choices include chocolate, banana, and vanilla

sauce of your choice, caramel, chocolate, strawberry, etc

Oil for Frying

Canola or Peanut Oil, about 1 quart

INSTRUCTIONS

Bring your oil to 350 degrees F in a large pot or skillet while you’re preparing your filled donuts. Separate the crescent rolls into rectangles. Pair them up and pinch the edges to seal them so they don’t come apart when they are frying. Once the rectangles are paired and sealed, fold them in half, sealing the edges again. You can fry them like this, or use your donut cutter if you prefer round shapes. When the oil reaches the proper temperature, fry the donuts in shifts, taking care not to overcrowd your frying pan. Turn the donuts as they rise to the surface and fry another few minutes. Total time could vary, but should take approximately 4-6 minutes total, or until golden brown on each side. Remove the donuts from the oil and place on a wire cooling rack. Once they’re cooled, gently split the donuts open and spoon or pipe pudding filling onto the gap. Top them with any sweet sauces you prefer, or you can drizzle a glaze on top, and then enjoy!

Yields 2 quick donuts
.

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