Chocolate Dipped Doughnuts
User Reviews
5
Chocolate Dipped Doughnuts
Description
This recipe uses strong white bread flour combined with caster sugar, salt, vanilla extract, instant yeast, butter, milk, and eggs to create an elastic dough. After mixing and kneading, the dough is left to rise until doubled, then rolled and cut into doughnut shapes. A second rest allows further rising for a light texture before frying at 180°C until puffed and golden.
The chocolate glaze combines dark chocolate with butter, milk, and golden syrup to produce a shiny, smooth coating. Once dipped in the glaze, the doughnuts are optionally decorated with chocolate or rainbow sprinkles. The final product has a tender, fluffy interior offset by the crisp fried exterior and glossy chocolate topping.
The dough requires some care with consistency; if too sticky, additional flour can be added. Using flour on the cutter prevents sticking during shaping. Doughnuts are spaced to prevent sticking during the second proof. Nutritional information is provided as an estimate for reference.
Ingredients
Doughnuts
- 250 g Strong white bread flour
- 50 g caster sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 7 g instant yeast 1 Sachet
- 70 g butter Unsalted
- 75 ml milk
- 2 egg
Glaze
- 100 g dark chocolate
- 30 g butter Unsalted
- 1 tbsp milk
- 1 tbsp golden syrup
- 50 g chocolate sprinkles or rainbow sprinkles
Instructions
For the doughnuts
- Add the flour, sugar, yeast and 1 tsp salt in the bowl and mix until combined.
- Then gradually add the egg, milk and butter.
- Gently mix until the dough comes together. The dough should become soft, elastic and sticky. (See Note 1)
- Knead until you get a smooth dough.
- Transfer the dough into lightly greased bowl.
- Cover and leave to rise in a warm place for 1-2 hours or until doubled in size.
- Place the dough on a floured worktop and roll out into 1/2 inch thick sheet
- Cut the dough using a doughnut cutter. (See Note 2)
- Set the doughnuts aside on parchment paper. (See Note 3)
- Cover and let the doughnuts rest for 30-60 minutes, until the doughnuts have increased in sized.
- In a large separate deep pan, heat the oil to 180°C.
- Gently put the doughnuts into the pan, make sure not to overcrowd.
- Fry for about 3 minutes until puffed and golden.
- Flip them over gently and fry for another minute or 2. You will need to hold them down with a spoon as they begin to float.
- Remove from the oil and drain them
For the glaze
- Melt the chocolate in a heatproof bowl set over a pan of simmering water.
- Remove from the heat and gradually add the butter, milk and golden syrup, incorporating fully after each addition.
- While still warm, dip the doughnuts in the glaze to coat the top.
- Transfer to a plate and sprinkle over the chocolate or rainbow sprinkles.
- Leave to set and then serve.
Notes
- If the dough is too sticky, add a little more flour gradually while kneading to reach a soft but manageable consistency.
- Dip the doughnut cutter in flour between cuts to prevent dough from sticking to the cutter.
- Leave adequate space between cut doughnuts when resting to prevent them from sticking together as they rise.
- Follow frying temperature and time carefully to achieve a puffed and golden doughnut with a tender crumb.
- Nutritional information provided is approximate and varies by ingredient brand and portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 324mg | 14% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Vitamin D | 0.3µg | 2% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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