Who likes chocolate?
Yes, we thought so.
We have never made doughnuts before, but this recipe in the December issue of Livingetc has got us thinking …
Perfect party food and definitely one that could pass for a festive theme!
Choc – Caramel Doughnuts
2 teaspoons active dry yeast
1 1/2 tablespoons lukewarm water
125ml lukewarm milk
2 tablespoons caster sugar
50g butter, melted
300g plain flour
25 small soft caramel sweets
vegetable oil, for deep frying
white sugar, for dusting
(You will need a sugar thermometer as well)
Place the yeast, water, milk and 1 tbs of caster sugar in a large bowl & set aside in a warm place for 10 mins, or until bubbles appear on the surface.
Add the butter, flour, cocoa, eggs and remaining sugar to the yeast mixture & use a butter knife to mix until a sticky dough forms.
Turn out onto a lightly floured surface and knead until smooth.
Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 mins or until it has doubled in size.
Knead the dough on a lightly floured surface for 5 mins or until smooth and elastic.
Roll 1 tbsp of dough around a caramel and place on a baking tray lined with non stick baking paper. Repeat with the remaining dough and caramels and set aside for 30 mins or until risen.
Place the oil and a sugar thermometer in a large, deep saucepan over a medium heat until it reaches 180 degrees C. Cook the doughnuts in batches, for 2-3 mins each side or until golden.
Drain, dust with sugar and serve immediately!
handsome and pretty