Healthy chocolate donuts recipe to make your weekend sweeter.
Chocolate doughnuts, well, to be precise mini doughnuts coated in chocolate and sprinkles would make your day special and sweet.
When I woke up this morning and looked out of the window I was a bit disappointed as the weather wasn’t really nice to start a weekend with. We were planning to go for a picnic to the lake nearby but the rain and unfriendly breeze changed our plan. So to cheer ourselves up and make the most of it, I headed to the kitchen to make something truly delicious on this gloomy day. My son was begging me all week for doughnuts but normally on a weekday, I can’t get around to make them. So it was the perfect time now.
I always use the same recipe for basic doughnuts so I only had to change some bits. As today we definitely needed not only basic ones but bite size chocolatey ones.
Ingredients are almost the same as in the healthy donouts recipe:
- 500 grams flour
- 2 eggs
- 50 grams butter
- 0.2 litres milk
- 3 grams yeast
- 1 tablespoon honey
- 100 grams chocolate and sprinkles to cover doughnuts
0.3 litres sunflower or olive oil (do not use extra virgin olive oil to fry as it would leave doughnuts with a very strong after taste.)
You will also need a big frying pan with lid (to fry doughnuts); a small and a medium size saucepan (to melt chocolate).
How to make bite size chocolate doughnuts:
To begin with its almost the same as basic doughnuts:
1. Pour half of the lukewarm milk into a medium cup, add honey and yeast to it.
2. Let it sit about 5 minutes until the yeast gets foamy.
3. In the meantime put the rest of the ingredients into a big bowl. When yeast is bubbly, pour milk from the cup into the bowl, too.
4. Knead until you get a smooth dough. Then cover and leave it in a warm place for at least 20 minutes to rise (if you have more time you can leave it longer).
5. When dough is risen, turn it out onto a well-floured surface and using a rolling pin flatten it out about one finger thick.
6. Use your smallest circle cookie cutter to cut out bite size doughnuts.
7. Leave them covered in a draft-free, warm spot for another 20 minutes to rise again.
8. Fill frying pan with oil and heat until sizzles. Don’t put doughnut into oil before it’s not hot enough. Be patient.
9. Place doughnuts into the frying pan and put the lid on top. Be careful, hot oil can burn you badly. They float to the top and puff up quickly.
10. Flip them over to the other side by using a metal fork. When they are golden brown, take them out onto a kitchen towel to drain a bit.
11. Prepare chocolate: Break it into little pieces and place pieces in a small saucepan over a slightly bigger pan of simmering water. Stir occasionally until chocolate is melted.
12. Stick drained doughnut onto a metal fork and dip one side into the melted chocolate.
13. Leave chocolate coated doughnuts on a plate with the chocolatey bit facing upwards. Sprinkle and put them in a cool place to let the chocolate dry.
Serve and enjoy them after lunch or as a snack any time of the day.
Make sure you have honey or agave at home!
Kneading out the every day life nuisances under the low humming noise of the airflow oven.