Chocolate doughnuts


  • 10 g dry yeast
  • 180 ml milk, lukewarm
  • 810 ml flour
  • 80 ml castor sugar
  • 1 ml salt
  • 1 egg
  • 80 ml butter, room temperature
  • 5 ml vanilla essence oil, for frying
  • chocolate vermicelli and chocolate chips, to decorate
  • 60 ml castor sugar
  • 125 ml water
  • 250 g milk chocolate, finely chopped
  • pinch of salt
  • 100 ml cream


Sprinkle yeast over the milk and set aside for 5 minutes, until slightly foamy.

In a bowl, mix flour, sugar and salt. Add egg, butter, vanilla essence and the milk mixture to form a dough. Put the rough dough on a lightly floured surface and knead until a soft ball starts to form.

Put the dough in a lightly oiled bowl and cover with clingfilm. Set aside in a warm place for 1 hour or until doubled in size.

Gently punch dough to remove air. Divide it into 24 pieces. The best way to do this is to divide the dough into two halves, shape each half into a log and cut each log into 12 equal pieces. Roll each piece into a ball and put on a lightly oiled baking sheet. Cover loosely with a warm, damp cloth and set aside for 30 minutes, or until doubled in size.

In a large, deep saucepan, heat oil. Carefully add doughnuts, a few at a time. Fry until golden brown, about 2 minutes on each side. Remove doughnuts with a slotted spoon and move to a paper towel-lined plate.


Stir sugar and half the water in a saucepan over medium-high heat until sugar dissolves.Then bring to a boil and cook without stirring, brushing away sugar crystals that form on the sides of the pan with a wet pastry brush, until a dark caramel forms.

Remove from heat, add remaining water, return to heat and stir until smooth. Remove from heat, add chocolate and salt. Set aside for 5 minutes then add cream and stir until smooth. Cool briefly.

Spoon glaze over the doughnuts and decorate with vermicelli