Chocolate Doughnuts

Chocolate Doughnuts, that you will love to have for no reason, coffee time or not, glazed with dark and white chocolate sauces.

Ingredients

Plain flour 2 Cup (32 tbs) (maida)
Dry yeast 1 Teaspoon
Sugar 2 Tablespoon
Warm milk 1/2 Cup (8 tbs)
Butter 1/4 Cup (4 tbs)
Salt 1/2 Teaspoon
Oil 1 Teaspoon (for kneading)
Plain flour 1/2 Cup (8 tbs) (for rolling and dusting)
Oil 1 1/2 Cup (24 tbs) (For deep frying)
For the dark chocolate sauce
Chopped dark chocolate 1 3/4 Cup (28 tbs)
Fresh cream 1 Cup (16 tbs)
Butter 1 Teaspoon
For the white chocolate sauce
Chopped white chocolate 1 3/4 Cup (28 tbs)
Fresh cream 1 Cup (16 tbs)
Butter 1 Teaspoon

Directions

Making

Combine dry yeast, sugar and 1 tbsp of lukewarm water in a small bowl and mix well.

Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy.

Combine milk and butter in another small bowl. Mix well and keep aside.

Combine plain flour and salt in a deep bowl. Mix well.

Add dry yeast-sugar mixture and mix well.

Add milk-butter mixture gradually and knead into a soft and loose dough using water, if required.

Add oil and knead again till the dough is smooth and elastic.

Divide the dough into 2 equal portions.

Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 175 mm. (7”) diameter thick circle.

Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it.

Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper.

Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over.

Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours.

Heat oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and Keep aside.

For the dark chocolate sauce

In a broad non-stick pan, heat fresh cream. Cook on a slow flame for 2 to 3 minutes, while stirring continuously.

Remove from the flame, add dark chocolate and butter and mix well, till the chocolate melts and no lump is found. Keep aside.

For the white chocolate sauce

In a broad non-stick pan, heat fresh cream. Cook on a slow flame for 2 to 3 minutes, while stirring continuously.

Remove from the flame, add white chocolate and butter and mix well, till the chocolate melts and no lump is found. Keep aside.

Finalizing

While the doughnuts are yet warm, dip one half of each of the doughnuts in the dark chocolate or white chocolate sauce and place them on a plate.

Decorate the doughnuts by sprinkling chocolate vermicelli / edible coloured vermicelli / edible coloured stars / edible silver balls or use your own innovation to decorate them.

Serving

Serve immediately or store refrigerated in an air-tight container and serve within 2 to 3 days.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 11