Chocolate doughnut

For fried chocolate doughnuts, let the yeast dough rise until doubled, then fry at 175°C for about 1–2 minutes per side until cooked through. Cool them before dipping in melted chocolate so the coating sets rather than sliding off.

Keep them in an airtight container at room temperature and eat them within a day or two; refrigeration can make the dough stale more quickly. Freeze them unglazed, wrapped well, for up to about two months, then thaw at room temperature before adding the chocolate.

Warm it briefly in a microwave—about 8–10 seconds for one doughnut—so the centre softens without the chocolate melting completely. For a crisper outside, heat it in an oven at 150°C for about 5 minutes.

Coffee, tea or a glass of cold milk balances its sweetness. For a dessert plate, serve it with berries or sliced banana; avoid putting fruit on top until just before serving, as the moisture softens the doughnut.

A chocolate cake doughnut is made with a raising agent such as baking powder, so it has a close, cake-like crumb. Other chocolate doughnuts use yeast-raised dough, which is lighter and more bread-like; either style may be fried or baked.

Yes. Freeze them in a single layer first, then transfer them to a sealed bag or container; this helps prevent the chocolate coating from sticking to the wrapping. Thaw at room temperature and eat once soft.

It commonly contains wheat, milk and egg, and the chocolate may contain soya; recipes and toppings differ. If you need to avoid an allergen, ask about the specific doughnut and whether it may have contacted other ingredients during preparation.