How to make yummy choc-caramel doughnuts

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


makes 25


2 teaspoons active dry yeast

1 1/2 tablespoons lukewarm water

125ml lukewarm milk

2 tablespoons caster sugar

50g butter, melted

300g plain flour

25g cocoa

2 eggs

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



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