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Chocolate and raspberry doughnuts

Makes 18 Doughnuts

For the doughnuts
250g/9oz strong white flour, plus extra for dusting
4g salt
25g/1oz caster sugar, plus extra for rolling
5g instant yeast
70ml/2?fl oz full-fat milk, warmed
2 large free-range eggs
125g/4oz unsalted butter, softened
9 large raspberries
100g/3oz plain chocolate (36% cocoa solids), broken into 9 squares
sunflower oil, for deep-fat frying
To decorate
50g/1oz white chocolate, melted
50g/1oz dark chocolate, melted

Preparation method
1. For the doughnuts, put the flour into the bowl of a freestanding mixer
fitted with a dough hook. Add the salt and sugar to one side of the
bowl and the yeast to the other. Add the milk and eggs and mix on a
low speed for two minutes, then on a medium speed for a further 6-8
minutes, until you have a soft, glossy, elastic dough.
2. Add the softened butter to the dough and continue to mix on a
medium speed for a further 4-5 minutes, scraping down the sides of
the bowl occasionally to ensure that the butter is incorporated. The
dough will be very soft.
3. Place the dough in a plastic bowl, cover with cling film and place in
the fridge overnight (or for at least seven hours), until it has firmed up
and you are able to shape it.
4. Tip the dough out onto a very lightly floured work surface, and knead
it a few times.
5. Divide the dough into 18 equal portions (approximately 30g/1oz
each) and flatten each portion slightly. Place a piece of chocolate or
a raspberry in the centre of each piece of dough. Then gently fold the
dough up and over the raspberry or chocolate and shape each
portion into a ball. Keep the two flavours separate and place on a
large baking tray in a plastic bag and leave to prove for 20 minutes.
6. Preheat a deep-fat fryer, filled with sunflower oil, to 170C/340F
(CAUTION: hot oil can be dangerous. Do not leave unattended).
7. Lower the chocolate doughnuts carefully into the fryer, cooking each
side for about three minutes, or until golden-brown. Using a slotted spoon, carefully remove the
doughnuts from the fryer and set aside
to drain on kitchen paper and cool completely.
8. Lower the raspberry doughnuts carefully into the fryer, cooking each
side for about three minutes, or until golden-brown. Remove from the
oil with a slotted spoon and immediately roll in caster sugar so that
the hot fat helps the sugar stick to the sides. Set aside and leave to
9. To decorate the chocolate doughnuts, spoon the melted dark and
white chocolate into two small, disposable piping bags. Snip off the
ends and pipe a zigzag pattern of dark chocolate, then of white
chocolate, over each chocolate doughnut. Leave to set. Once set,
serve and enjoy.