Chocolate Doughnut

Finger-licking chocolate doughnut, loved by all ages!

 

Ingredients for Chocolate Doughnut:
(1 Cup = 200g)

Cooking Chocolate – 500g (Dark)

All-purpose Flour (Maida) – 2 Cups

Wheat Flour (Atta) – 2 ½ Cups

Butter – 1 ¼ Cups (150g)

Sugar – 2/3 Cup

Eggs – 3 (room temperature)

Dry Yeast – 2 Tbsp

Vanilla Essence – 1 Tsp

Salt – 1 Tsp

Procedure - Chocolate Doughnut

Soak yeast in 1 cup warm water and 1 Tsp sugar and cover it and let it rest for 10 minutes. This is the most important ingredient of the entire dish. If the yeast is old/expired, it would not work out well and the doughnuts will be heavy & dense, instead of light & fluffy.

Blend sugar and butter in another bowl by adding eggs one at a time. Once the sugar is melted completely, add the atta, vanilla & salt to the egg mixture. It would be runny/sticky dough. Do not worry. We still have maida to add.

After 10 minutes of the yeast soaking, add maida to it and mix well. Now add this maida+yeast mixture to the atta dough and knead well into dough. If the dough still seems sticky, you can go ahead and add maida, little, not much. Now cover it tight with a clear wrap or a lid and place it in a warm place for the yeast to do its thing. The best place recommended – Microwave. Make sure you do not turn it on J You’ll have to give the dough atleast 2 hrs to rest before you start preparing the doughnuts.

After two hours, the dough would be double the size. Congrats, you’ve got good quality yeast. Now let your kitchen counter be spick & span as you got to knead the dough and start spreading the dough with a rolling pin. Let the thickness be quarter of an inch. Now take a cookie cutter/any tumbler with sharp edge to cut round pieces (doughnuts). Now with a smaller cookie cutter/bottle cap, cut another round piece in the middle of the doughnut.

Meanwhile, put oil in a pan for deep fry on low-medium heat. Once the oil is hot, gently immerse the doughnuts. If they rise to the surface immediately, bang on, the oil is at the right temperature. It would take 1-2 minutes each side to turn into golden brown. Take them out, place them on the kitchen napkin for the extra oil to drip out and then store them in an air-tight container. 

Chocolate Prep:

Take the chocolate in a glass bowl and melt it in microwave for about a minute on low heat. Take it out stir it and again put it back for a minute on low. Continue the process till the bar is melted completely. The stirring and melting process helps in proper tempering of the chocolate and hence good glaze & texture. Now dip each doughnut half way through the chocolate and serve as shown. I’ve used the sprinkles that I had handy at home. You can get going with whatever topping you prefer on your favourite and soft chocolate doughnut.

Topping recommendations – Powdered sugar, choco-rice, coloured rice, choco-chips, melted white chocolate, grated chocolate (milk/dark/white), crushed cookies, crushed wafers and the list goes on...