Glazed chocolate donuts
Recipe film · 9 min
Soft, rich and finished with a glossy cocoa glaze.
Some recipes are worth a slow Sunday. These donuts are proved overnight, fried until golden and dipped while warm.
Recipe
Serves 12 · 3 hours (plus overnight proving)
- Strong white flour500 g
- Whole milk, warm250 ml
- Caster sugar60 g
- Fast-action yeast7 g
- Eggs2
- Butter, softened60 g
- Dark chocolate150 g
- Double cream100 ml
- Mix flour, sugar and yeast. Add milk and eggs, knead for 10 minutes, then work in the butter.
- Cover and chill overnight.
- Roll to 1.5 cm thick, cut 12 rings and prove for 1 hour until puffy.
- Fry at 175°C for 1 minute per side. Drain and cool slightly.
- Melt chocolate with cream, dip each donut and leave to set.