Wholemeal Chocolate Donuts
Ingredients
450g Matthews Cotswold YQ FlourÂ
50g cacao powderÂ
75g caster sugarÂ
75g butter, melted
250ml full-fat milk, lukewarmÂ
2 large eggs
1&1/2 teaspoon fast-action dried yeastÂ
1/2 teaspoon salt
1 teaspoon vanilla extractÂ
500ml vegetable oil
To finish
100g milk chocolateÂ
2-3 tbsp milk
Sprinkles
Baker: Gabriella MorelliÂ
Makes: 12
Prep time: 15mins, plus 2&½ hours for provingÂ
Cooking time: 15 mins, plus 10 mins for decorating
Flours used: Matthews Cotswold YQ
Method:
- Whisk the milk, sugar and yeast together in the bowl of a mixer fitted with a dough hook.
- Add the eggs, butter, vanilla, flour, cacao and salt.Â
- Knead for about 5 minutes.
- Cover with a tea towel and leave to prove in a warm place for a few hours or until doubled in size.
- Once ready, punch down the dough and turn it out onto a floured surface.
- Roll out the dough to a thickness of 1.5cm.
- Using a 8-8.5cm round cutter, cut out 12 circles then using a 2-2.5cm round cutter make a hole in the centre.
- Cover the donuts with a tea towel and leave to rest for 30 mins.
- Heat up the oil in a large frying pan. Add 3-4 donuts at a time and cook for 1-2 mins on each side.Â
- Melt the chocolate with the milk.Â
- Cover the top side of the donuts with the melted chocolate then decorate with some sprinkles.
- Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.
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