Eating donuts for breakfast isn’t normal… but they taste too good not to!
That’s exactly what I did when I made these.
I used the book Doughbuts! 100 Dough-Liscious Recipes to make them and I’m sharing the recipe with you today but with the alternative ingredients that I used (either I couldn’t find stated ingredients or preferred to use something else.) I hope you enjoy these as much as I!
- 450g plain flour
- 130g caster sugar
- 160ml whole milk
- 1 sachet of dry yeast
- 2 eggs
- 2 tsp salt
- Can of baking caramel cream
- A chocolate bar with at least 25 squares
- 115g margarine/butter
- Rapeseed oil for deep frying
Caramel & Chocolate Donuts Recipe Method:
Warm the milk in a medium bowl, add a teaspoon of caster sugar and add the yeast. Leave for 15 minutes.
Stir the flour, the remaining caster sugar and salt using a blender with dough hooks. Add the margarine bit by bit, still mixing. Keep mixing really well until it has formed a sticky (not too sticky) substance. If it’s too sticky, add more flour but if it’s dry add a teaspoon of water mix and repeat if necessary. Put it aside in an oiled bowl and cover with cling film. Leave in a warm place to double for at least an hour.
Lightly flour the surface and then knock back the dough onto it, knead a few times. Measure out 45g of dough until you have 22 equal parts. Add half a teaspoon of caramel cream and a square of chocolate into the middle of each piece of dough. Pinch the edges so that it’s all fully in the middle, then gently roll in your palms to make them round again. Set these aside (a baking tray lined with baking paper would do) and cover with lightly oiled cling film. Let rest for another hour.
Heat oil in a large pan. Add enough oil to cover half of the donuts you’ve made. Fry them a few at a time, 2 minutes on each side or as I have a gas cooker I did one minute on medium heat (which gave it that gooey, slightly uncooked effect in the middle which I like.) Roll in sugar before eating!
Dough-n’t be silly and eat as many as you fancy 😉 Enjoy x