Chocolate Doughnuts… By Lucy Simmons
June 1, 2015
Today we filled these sweet, light & airy doughnuts with rich melting dark chocolate, epic...What are you going to fill yours with?...........
- Prep: 15 mins
- Cook: 15 mins
- Yields: 20 Snack size
1. In a large food mixer bowl with a dough hook, place the flour, sugar & salt on one side and the yeast on the other. Add the warmed milk with the beaten eggs and beat for 8 minutes until the mixture is smooth.
2. Turn the speed down low on the mixer and beat for a further 5 minutes gradually adding the small cubes of butter. Increase the speed and beat for another 6 minutes until the mixture is smooth and silky. Cover with cling film and leave in the fridge to rise overnight.
3. Remove from the fridge and place on a lightly floured work surface, knead for about 5 minutes. Roll about 20 balls from the doughnut mixture that should be around 60g each. Flatten each ball, add two squares of chocolate to the centre of each and roll back into balls making sure the chocolate is securely inside.
4. Place the doughnuts on to non-stick or lightly floured tray, cover with a tea towel and leave to prove in a warm place for another hour or until they have doubled in size.
5. Fill a large pan with oil to just above halfway and heat until it reaches around 180 degrees centigrade. Get two of the doughnuts and place them in the hot oil using a spoon, keep turning until they are a lovely golden brown colour on each side. This will take 10-12 minutes, don't allow the oil to get above 200 degrees or the doughnuts will cook too quickly and burn. To keep the doughnuts warm place them on a tray and put in the oven on a low heat.
6. Use 2 bowls of sugar, 1 with added cinnamon to dunk the warm doughnuts in. They are best served warm. Enjoy.