Triple chocolate doughnuts
Makes 10
Ingredients
DOUGH
250g strong bread flour
30g caster sugar
7g fast-action dried yeast or 14g fresh yeast
2 medium eggs
1tsp salt
60g unsalted butter (room temperature)
Sunflower or vegetable oil for frying
TOPPING
75g dark chocolate
75g white chocolate
75g milk chocolate
Method
1. To make the dough put all the ingredients, except for the butter and oil for frying, into a bowl of a stand mixer fitted with a dough hook. Add 75g of lukewarm water. Mix on a medium speed for 10 minutes until you have a smooth dough, you can also need this by hand, but it may take a bit longer.
2. Add the butter a third at a time until each piece is fully incorporated. Beat again on a medium speed for five minutes till smooth and glossy. Cover with cling film and leave to prove for around 45 minutes until doubled in size. Knock the dough back in the bowl and cover with cling film again and then place this in the fridge overnight.
3. The following morning take the dough out. Divide into 10 doughnuts, roughly 50g each. Leave in a warm place to prove for four hours. Near the end of the proving time, heat a deep fryer or oil in a deep pan until it reaches 180c, or a bread crumb sizzles when it goes in the oil.
4. When the doughnuts are ready to cook put each doughnut in, in batches. The amount you can fit will depend on the size of your pan. Cook for two minutes on each side till deep golden then remove to drain on kitchen paper. Leave to cool completely once all doughnuts have been fried.
This story is from the May 2020 edition of Somerset Life.
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This story is from the May 2020 edition of Somerset Life.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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