Warm from the pan and wickedly sticky with a rich chocolate topping, these homemade doughnuts make the ultimate naughty weekend treat.
Preparation time :1 hour, plus 2 hours risingCooking time :30 minutesTotal time :1 ½ hours, plus 2 hours rising
Makes: 16 doughnuts
225ml whole milk
7g active dry yeast
2 tbsp caster sugar
1 tsp Salt
500g plain flour, plus extra for dusting
1 litre vegetable oil
2 large eggs, beaten
300ml whipping cream
50g unsalted butter
300g plain chocolate, grated
100g chocolate sprinkles
Chocolate Glazed Doughnuts recipe - Waitrose.com
- Bring milk to a simmer in a heavy saucepan. Dissolve yeast in 2 tbsp warm milk in a small bowl, then let stand for 5 minutes. Remove pan from heat and stir in sugar and salt.
- Put 350g flour in the bowl of a mixer with a dough hook. Pour in the milk mixture, 2 tbsp oil, yeast mixture and eggs. Mix until you have a soft dough. Add the remaining flour, then mix for 3–4 minutes or 6–8 minutes by hand. Transfer to a clean bowl, then cover and let the dough rise in a warm place until doubled in size – about 1½ hours. Turn out onto a floured surface and roll to 1cm thickness. Stamp out rounds with a 7cm cutter and cut out 3cm holes from the centres. Transfer to a floured tea towel, cover with another tea towel and let rise in a warm place for 30 minutes.
- Heat the remaining oil in a large saucepan to 190°C. Fry the doughnuts one by one for about 2 minutes each, until golden. Drain. Warm the cream in a pan. Place the butter and chocolate in a bowl and pour over the cream; stir until smooth. Generously drizzle chocolate glaze over the doughnuts and top with the chocolate sprinkles.