Chocolate Doughnuts

Soft, pillowy rings of fried dough, first coated in a light sugar glaze and then half-dipped in glossy melted chocolate, these doughnuts are at once comforting and indulgent. Chocolate doughnuts are perfect with a cup of tea or coffee, they deliver a delightful contrast of crisp exterior and tender interior in every bite.

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings Doughnuts

Ingredients

For the doughnuts:

500 g plain flour plus extra for dusting
40 g caster sugar
7 g yeast fast-action
1 tsp salt
250 ml milk lukewarm
2 large eggs free range
50 g unsalted butter softened
vegetable oil for deep-frying

For the sugar glaze:

150 g icing sugar
2 tbsp water or milk plus a little more if needed

For the chocolate dip:

200 g milk chocolate or dark finely chopped
1 tbsp vegetable oil to loosen the melted chocolate

Instructions

In a large bowl, whisk together the flour, sugar, yeast and salt.
500 g plain flour, 40 g caster sugar, 7 g yeast, 1 tsp salt
In a separate jug, beat the eggs into the lukewarm milk, then pour into the dry ingredients. Stir to combine.
250 ml milk, 2 large eggs
Add the softened butter and knead (by hand or in a stand mixer with dough hook) for 8–10 minutes until the dough is smooth and elastic.
50 g unsalted butter
Shape the dough into a ball, place in a lightly oiled bowl, cover with clingfilm or a clean tea towel and leave in a warm spot for about 1 hour, or until doubled in size.
Turn the proved dough onto a lightly floured surface and roll out to about 1 cm thickness.
Use a 7–8 cm cutter to stamp out rings, then a small cutter (or the lid of a bottle) to remove the centres.
Transfer the rings to a baking tray lined with parchment, cover loosely and leave for 20 minutes to rise again.
Heat the oil in a deep pan or heavy-bottomed fryer to 175 °C (a cube of bread should brown in about 30 seconds).
vegetable oil
Fry the doughnuts in batches for about 1 minute per side, until golden. Use a slotted spoon to transfer them to a wire rack set over a baking tray.
While still warm, brush or dip each doughnut into the icing sugar mixture. Allow any excess to drip off, then set back on the rack.
150 g icing sugar, 2 tbsp water
Gently melt the chopped chocolate with the oil in a heatproof bowl set over barely-simmering water (or melt in short bursts in the microwave, stirring in between).
200 g milk chocolate
If the chocolate starts to set, add little vegetable oil and stir to loosen
1 tbsp vegetable oil
Dip the top half of each glazed doughnut into the melted chocolate. Return to the rack and leave until the chocolate has set.

Notes

Tips & Variations:

For extra shine, stir a teaspoon of golden syrup into the chocolate before dipping.

Once dipped, you can sprinkle chopped nuts, coloured sprinkles, desiccated coconut or even a pinch of sea salt over the still-wet chocolate for additional flavour and texture.

Dough can be made the night before and left to prove slowly in the fridge (covered) for an even more complex flavour—bring back to room temperature before shaping and frying.

Enjoy these chocolate doughnuts fresh for the best contrast of textures, and don’t be afraid to experiment with your favourite topping combinations!

Nutrition