Chocolate Doughnuts

About Chocolate Doughnuts

Ingredients

• Cooking chocolate, chopped 200 gms
• Milk ½ cup
• Sugar 1 tsp
• Fresh cream 100 gms
• Yeast 1½ tsps
• Refined flour 1 cup
• Baking powder ½ tsp
• Baking soda ½ tsp
• Salt to taste
• Orange rind, grated 1 tsp
• Sweet condensed milk 200 gms
• Oil to deep fry
• Chocolate sauce as required

How to Make Chocolate Doughnuts (Stepwise Photos)

Method

1. Heat milk in a non-stick pan, add sugar and mix till it dissolves.
2. For chocolate ganache, boil cream in another non-stick pan and pour it into a bowl of cooking chocolate and mix till the mixture is well blended.
3. To prepare the dough, take yeast in another bowl, add the milk and sugar mixture and let the yeast activate.
4. Sieve refined flour, baking powder, baking soda and salt into a mixing bowl. Add the yeast to the flour mixture. Add orange rind and condensed milk and knead into a dough. Cover with a damp cloth and set aside to prove.
5. Heat sufficient oil in a deep pan.
6. Dust the worktop with some dry flour, keep the dough on it and roll it out into rectangular sheet.
7. Keep a doughnut shaped cookie cutter over the sheet and cut out doughnuts. Slide them gently into the hot oil and deep fry on medium heat till golden. Drain on absorbent paper.
8. Fill a piping bag with the chocolate ganache and pipe it into the doughnuts.
9. Dip the doughnuts in chocolate sauce and keep them on a serving platter. Serve immediately.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps