Chocolate doughnuts

Ingredients

• 500 gplain flour
• 250 mlmilk
• 1 sachetdried yeast
• 1 teaspoonbicarbonate of soda
• 70 gcaster sugar
• 2whole eggs, beaten
• 50 gbutter, melted
• 1 sachetvanillin
• 1 pinchground cinnamon (or nutmeg or cardamom)
• 1 pinchsalt
• 170 gdark chocolate, for coating
• 115 gicing sugar
• 60 gsoft butter
• 75 ml (5 tablespoons)water
• to tastechopped hazelnuts

Instructions

1. 1

   Melt the butter

   Begin by preparing the dough. Melt the butter in the microwave and leave it to cool.

2. 2

   Activate the yeast

   Warm the milk until lukewarm, then stir in the yeast and 1 teaspoon of sugar. Leave it to work for 10 minutes.

3. 3

   Mix the dry ingredients

   Sift the flour into a bowl. Add the sugar, salt, cinnamon and vanillin, then mix with a whisk.

4. 4

   Combine the dough

   Make a well in the flour mixture. Add the beaten eggs, yeast mixture and melted butter to the centre; the original method mentions the beaten eggs twice.

5. 5

   Knead the dough

   Turn the dough out onto a floured work surface and work it for 10 minutes, first with a fork and then with your hands.

6. 6

   Leave to rise

   If the dough is too sticky, add more flour. Shape it into a ball, place it in a lightly oiled bowl and cover with cling film.

7. 7

   Let it double

   Leave the covered dough to rise in a switched-off oven with the light on, until it has doubled in volume.

8. 8

   Roll out the dough

   This should take about 2 hours. Transfer the dough to a floured work surface, gently press out some of the air and roll it to about 1 cm thick.

9. 9

   Cut the rings

   Cut out rounds using an 8 cm cutter or glass. Make a hole in the centre of each with a 2 cm cutter, such as a bottle top.

10. 10

    Proof the doughnuts

    Gather and reroll the scraps to cut more doughnuts. Cover them with a tea towel and leave to rise for another 45 minutes. The supplied method ends here and does not give cooking or icing instructions.

What are American doughnuts?

Doughnuts are sweet rounds of enriched, leavened dough, commonly associated with the United States. This version uses yeast for a risen, soft crumb and is described as being finished with chocolate icing and chopped hazelnuts.

The combination of a yeast dough and a chocolate coating makes these a project for when you have time to let the dough rise. The method supplied explains preparation and shaping, but stops before cooking and decorating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 11g protein, 78g carbs, 24g fat.

The flour and sugar provide most of the carbohydrates, while the butter, chocolate and hazelnuts contribute much of the fat; eggs, milk and flour add protein. For a more balanced plate, serve one doughnut alongside plain yoghurt or fruit, bearing in mind that the nutrition estimate cannot account for any frying oil.

The yeast and the rise

Activate the yeast: the milk should feel lukewarm, not hot, before you stir in the yeast and teaspoon of sugar. Give it the full 10 minutes specified before combining it with the flour.

Judge the rise: the first rise is described as about 2 hours, but the main cue is that the dough doubles in volume. The second rise is given as 45 minutes.

Mixing and kneading the dough

Build the dough: combine the dry ingredients before adding the eggs, yeast mixture and cooled melted butter in the well. The method repeats the instruction to add beaten eggs; the ingredient list includes 2 eggs in total.

Knead steadily: work the dough for 10 minutes, starting with a fork and finishing by hand. Add extra flour only if it is too sticky to handle, as too much can make the dough firm.

Cutting even doughnuts

Roll to size: aim for an even thickness of about 1 cm so the rounds are consistent. Use an 8 cm cutter or glass for the outside and a 2 cm cutter for the centre.

Reuse the scraps: gather and reroll them to make more rings, then cover all the shaped doughnuts for the second rise. Handle the dough gently so it keeps as much of its air as possible.

What the method leaves out

Cooking: the supplied instructions end after the 45-minute second rise and do not specify whether to fry or bake the doughnuts, or give a temperature or cooking time. Use a complete, tested cooking method before proceeding.

Icing: although the ingredients include chocolate, icing sugar, butter, water and hazelnuts, no directions are provided for preparing or applying the coating. The texture and finish will depend on those missing instructions.

Serving ideas

The described topping pairs chocolate icing with chopped hazelnuts, adding a little crunch to the soft dough. Let the coating set before serving if you want it to stay in place.

Serve as a sweet treat with coffee, tea or a glass of milk. Since the cooking method is not included, finish the doughnuts only after following reliable instructions for cooking them safely.

Recipe notes & tips

• Cool the melted butter before mixing it into the dough.
• Keep the milk lukewarm so it is suitable for activating the yeast.
• Use the doubled-in-volume cue for the first rise rather than relying only on the approximate 2-hour time.
• Flour the work surface lightly and add extra flour to the dough only if it is difficult to handle.
• Reroll the scraps gently to make additional doughnuts.
• The supplied method does not include cooking or icing directions, so consult a complete recipe before finishing.

Variations

• Change the spice: use nutmeg or cardamom instead of cinnamon, as suggested in the ingredient list.
• Add hazelnuts: scatter chopped hazelnuts over the chocolate coating for a crunchy finish.
• Use a different chocolate: choose another dark chocolate according to the flavour you prefer.
• Make smaller rings: cut narrower rounds and centres, keeping the dough thickness even.
• Adjust the coating: use less of the chocolate icing for a lighter finish.

Common mistakes to avoid

• Hot milk: it may hinder the yeast; let it cool until lukewarm before mixing.
• Rushing the first rise: wait until the dough has doubled rather than shaping it too soon.
• Adding too much flour: the dough can become firm; add only enough to manage stickiness.
• Uneven rolling: doughnuts may rise inconsistently; roll the dough to about 1 cm throughout.
• Skipping the second rise: the shaped rings need the stated 45 minutes under a tea towel.
• Guessing the cooking method: the supplied instructions give no cooking details; find a complete, tested method instead.

How to store

The recipe does not specify storage. Once cooked and cooled, keep the doughnuts in an airtight container and eat within 1–2 days for the best texture; reheat briefly until just warm, and follow food-safety guidance for any filling or topping used.

Frequently asked questions