Mini doughnuts with hot chocolate dipping sauce recipe
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 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 milk, heated to lukewarm
- sunflower oil for deep frying
For the sauce
- 100g (3 1/2oz) 70% dark chocolate
- 60g milk chocolate
- 130ml whipping cream
- 3 tbsp golden syrup
Each serving contains
- Energy
- 905kJ 218.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 0.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 14.8gProtein 2.0gFibre 0.8g
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Put the doughnuts on a plate with a bowl of the sauce for dipping.
- See more Bonfire night recipes
