Mini doughnuts with hot chocolate dipping sauce

Mini doughnuts with hot chocolate dipping sauce recipe

0 ratings

These mini doughnuts are really easy to make and deliciously soft and fluffy. With a rich, hot chocolate sauce these sweet treats make a wonderfully fun sharing dessert that friends and family are sure to love dipping into. They also make a brilliant Bonfire Night party idea. See method

  • Serves 24 (makes 24 doughnuts)
  • 40 mins to prepare and 9 mins to cook, plus rising
  • 218 calories / serving

Ingredients

  • 200g (7oz) strong white bread flour, extra for dusting
  • 50g (2oz) unsalted butter, diced
  • 1 x 7g sachet dried fast-action yeast
  • 4 tbsp caster sugar, plus extra for coating
  • 1 medium egg, lightly beaten
  • 100ml (3 1/2fl oz) milk, heated to lukewarm
  • sunflower oil for deep frying

For the sauce

  • 100g (3 1/2oz) 70% dark chocolate
  • 60g (2 1/2oz) milk chocolate
  • 130ml (4 1/4fl oz) whipping cream
  • 3 tbsp golden syrup

Each serving contains

  • Energy

    905kj
    218kcal
    11%
  • Fat

    17g 24%
  • Saturates

    5g 27%
  • Sugars

    8g 9%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 14.8g Protein 2g Fibre 0.8g

Method

These mini doughnuts are really easy to make and deliciously soft and fluffy. With a rich, hot chocolate sauce these sweet treats make a wonderfully fun sharing dessert that friends and family are sure to love dipping into. They also make a brilliant Bonfire Night party idea.

  1. Sift the flour and a pinch of salt into a large bowl. Rub in the butter with your fingertips. Stir through the yeast and 1 tbsp of sugar. Make a well in the centre and add the egg and lukewarm milk. Mix quickly with a wooden spoon, then bring together to make a soft dough.
  2. On a lightly floured surface, knead the dough for 8 mins or until silky smooth. Put in a lightly greased bowl, cover with clingfilm and leave in a warm place for 1 hour or until doubled in size.
  3. Divide the dough into 24 x 18g pieces and shape into smooth balls (pinch the dough on top and roll the bottom on a smooth surface, then turn over). Place them, spaced apart, on a lightly greased baking tray and loosely cover with greased clingfilm. Leave for 45 mins in a warm place or until doubled in size.
  4. Heat the oil in a large, deep saucepan to 180°C. Carefully lower the doughnuts into the hot oil using a slotted spoon, in batches of 4 and fry for 1 min 30 secs on each side, or until dark golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.
  5. While the doughnuts are still warm roll them in the remaining caster sugar to coat completely. When you are ready to serve, put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce.
  6. Put the doughnuts on a plate with a bowl of the sauce for dipping.

See more Bonfire night recipes

 

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