Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, acorn donuts. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
These acorn squash donuts are a unique and fun way to bring fall flavors into your baking. I personally still love pumpkin flavors but I do find that it overshadows other fall. Pour sprinkles and nuts into small bowls.
Acorn Donuts is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Acorn Donuts is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have acorn donuts using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Acorn Donuts:
- Prepare 2 can refrigerated canned biscuits
- Prepare 2 cup chocolate chips
- Take 1 tbsp canola oil
- Prepare 1 1/2 cup hazelnuts, finely chopped
- Take 1/2 cup pretzel sticks, cut in half
- Prepare 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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