Chocolate doughnuts
Small eggless fried doughnuts dipped in chocolate
Little eggless ring doughnuts made from a simple soft milk dough, fried until golden and coated with melted chocolate. They're crisp outside and soft inside. Serve them with ice cream, or dust with icing sugar instead and serve at tea time.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the dough
- 4 ½ oz plain flour1 cup
- 1 tsp powdered sugar
- 1 tsp baking powder
- 1 tsp buttersoftened
- ½ cup milk½ cup, approximately
- oilfor deep frying
For the coating
- 3 ½ oz cooking chocolate
- icing sugar (optional)for dusting
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 4 ½ oz plain flour, 1 tsp powdered sugar, 1 tsp baking powder and 1 tsp butter, then add ½ cup milk gradually to make a soft dough. Cover and leave for 30 minutes.
30 minStep 2: Divide the dough into 20 balls and roll each into a 5 cm round. Make a small hole in the middle of each.
Step 3: Heat oil in a deep pan over a low-medium heat and fry the doughnuts a few at a time, turning, until golden and cooked through. Drain on kitchen paper.
15 minStep 4: Melt 3 ½ oz cooking chocolate over a pan of hot water and dip the top of each doughnut in it. Leave to set.
5 minStep 5: Serve with ice cream, or dust with icing sugar instead of chocolate and serve at tea time.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 3 g
- Carbs
- 20 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chocolate doughnuts take?
- About 65 minutes in total: 45 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of powdered sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Baked banana
A small banana baked in a foil parcel with butter, lemon, a pinch of sugar and cinnamon until soft and fragrant. A warm, easy pudding for babies of 8–18 months, mashed or left in soft pieces for older babies. Serve warm, not hot.
Perfect for:Kids' birthday party