Chocolate Donut Holes Recipe
Fancy some deep fried treats but the last batch of donuts broke our heart? Fry the donut holes to fill that hole in our chest… or belly!
Let these Chocolate donut holes, well, mini donuts coated in chocolate make the day not only special but sweet. Let’s be honest what else should we need for a day in paradise than a plate full of mini donuts? Well, if we want to live long enough to enjoy more donuts then it’s wise to make them sugar free donuts. This little trick will make them sort of low carb ( 😀 ) donuts and our life a bit longer bite by bite.
Ingredients
Dough
- 1 cup / 250ml Milk or water (lukewarm)
- ½ oz / 15g Fresh yeast
- 5 cup / 600g Flour
- 2 eggs (separated)
- 4 tablespoon / 60g Butter
Coating
-
- 4 oz / 100g Chocolate (sugar free)
- Sprinkles to cover donuts (sugar free, optional)
Frying
- Oil for frying (do not use extra virgin olive oil to fry as it would leave donuts with a very strong after taste.)
Kitchen utensils
- Big frying pan with lid (to fry donuts)
- Small size and medium size saucepan (to melt chocolate).
How to make donut holes
Dough
- Add yeast to half of the lukewarm milk or water and stir it well. Allow it to sit for five minutes. If it starts to bubble don’t worry it’s only the yeast working and it’s completely normal.
- Separate egg whites from yolks.
- Beat egg whites until hard peaks form.
- Put flour, egg yolks, butter and the rest of the milk into a big bowl. Pour in the milk and yeast mixture too.Knead until the dough is completely uniform.
- Fold the egg whites into the dough.
- Place the dough in a lightly floured bowl.
- Cover and leave it in a warm place for half an hour to rise.
- When dough is risen, turn it out onto a well-floured surface. Dust the top of the dough lightly if it’s too sticky.
- Use a rolling pin to flatten it out about one finger thick.
- Use the smallest circle cookie cutter to cut out bite size doughnuts.
- Leave them covered in a draft-free, warm spot for another 20 minutes to rise again.
- Fill frying pan with oil and heat until sizzles. Don’t put donut into oil before it’s not hot enough. Be patient.
- Place doughnuts into the frying pan upside down and put the lid on top. Be careful, hot oil can burn us badly. They float to the top and puff up quickly.
- Flip them over to the other side.
- When they are golden brown, take them out onto a kitchen towel to drain a bit.
Coating
- 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.
- Stick drained doughnut onto a metal fork and dip one side into the melted chocolate.
- Leave chocolate coated doughnuts on a plate with the chocolatey bit facing upwards. Decorate them then 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.
No one can resist to starch fried in oil. Be it bite sized or bigger than our plate we will have them all:
Chocolate dipped healthy donuts recipe in fun bite size
Fancy some deep fried treats but the last batch of donuts broke our heart? Fry the donut holes to fill that hole in our chest... or belly!
Servings 40
Equipment
- Big frying pan with lid (to fry donuts)
- Small size and medium size saucepan (to melt chocolate).
Ingredients
Dough
- 1 cup / 250ml Milk or water lukewarm
- ½ oz / 15g Fresh yeast
- 5 cup / 600g Flour
- 2 eggs separated
- 4 tablespoon / 60g Butter
Coating
- 4 oz / 100g Chocolate sugar free
- Sprinkles to cover donuts sugar free, optional
Frying
- Oil for frying do not use extra virgin olive oil to fry as it would leave donuts with a very strong after taste.
Instructions
Dough
- Add yeast to half of the lukewarm milk or water and stir it well. Allow it to sit for five minutes. If it starts to bubble don't worry it's only the yeast working and it's completely normal.
- Separate egg whites from yolks.
- Beat egg whites until hard peaks form.
- Put flour, egg yolks, butter and the rest of the milk into a big bowl. Pour in the milk and yeast mixture too.Knead until the dough is completely uniform.
- Fold the egg whites into the dough.
- Place the dough in a lightly floured bowl.
- Cover and leave it in a warm place for half an hour to rise.
- When dough is risen, turn it out onto a well-floured surface. Dust the top of the dough lightly if it's too sticky.
- Use a rolling pin to flatten it out about one finger thick.
- Use the smallest circle cookie cutter to cut out bite size doughnuts.
- Leave them covered in a draft-free, warm spot for another 20 minutes to rise again.
- Fill frying pan with oil and heat until sizzles. Don’t put donut into oil before it’s not hot enough. Be patient.
- Place doughnuts into the frying pan upside down and put the lid on top. Be careful, hot oil can burn us badly. They float to the top and puff up quickly.
- Flip them over to the other side.
- When they are golden brown, take them out onto a kitchen towel to drain a bit.
Coating
- 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.
- Stick drained doughnut onto a metal fork and dip one side into the melted chocolate.
- Leave chocolate coated doughnuts on a plate with the chocolatey bit facing upwards. Decorate them then put them in a cool place to let the chocolate dry.
Notes
Serve and enjoy them after lunch or as a snack any time of the day.
Pin now, Enjoy later!
X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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There is nothing I couldn’t do for freshly packed donuts.
This sounds really unreal! So unreal that I have to make a batch as soon as I get home!