5 cups all-purpose flour
1/3 cup dark chocolate
4 tablespoons active dry yeast
1 tablespoon ground cinnamon
1/4 teaspoon baking soda
2 beaten eggs
1 1/4 cups granulated sugar
1/4 cup whole milk
1 tablespoon vanilla extract
2 tablespoons vegetable oil for frying
Canelé Glaze: 4 cups confectioners' sugar, 1 tablespoon vanilla extract, 1/2 teaspoon ground cinnamon, enough milk to achieve desired consistency
Confectioners' sugar for dusting
5 cups all-purpose flour
1/3 cup dark chocolate
4 tablespoons active dry yeast
1 tablespoon ground cinnamon
1/4 teaspoon baking soda
2 beaten eggs
1 1/4 cups granulated sugar
1/4 cup whole milk
1 tablespoon vanilla extract
2 tablespoons vegetable oil for frying
Canelé Glaze: 4 cups confectioners' sugar, 1 tablespoon vanilla extract, 1/2 teaspoon ground cinnamon, enough milk to achieve desired consistency
Confectioners' sugar for dusting
Mix the flour, chocolate, yeast, cinnamon, and baking soda in a bowl
Set aside
Beta the eggs and granulated sugar in a large bowl until thick and pale, about 4 minutes
Add the milk and vanilla extract to the egg mixture
Alternate adding the flour mixture and buttermilk to the egg mixture, beating after each addition
Refrigerate the dough for 2 hours
Sift a dusting of flour onto a surface
Roll out half the dough to a thickness of about 1/2 cm
Keep the remaining dough refrigerated
Cut into circles of 5 cm in diameter
Heat the vegetable oil in a frying pan over low heat
Fry each truffle ball for 2 minutes on each side, or until golden brown
Drian excess oil on paper towels
Dip each truffle ball into the Canelé Glaze: Mix all ingredients together to achieve desired consistency
Serve 24 truffle balls.
