FOOD

Chocolate Freckle Donuts

You know a donut's gonna be good when it has sprinkles, chocolate sauce and raspberry jam.

FOOD

Chocolate Freckle Donuts

You know a donut's gonna be good when it has sprinkles, chocolate sauce and raspberry jam.

Ingredients

  • 2 1/4 teaspoon active dry yeast
  • 1/2 cup warm water, 110 degrees
  • 1/4 cup granulated sugar
  • 1/4 cup evaporated milk, warmed to 110 degrees
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1 large egg
  • 1 egg yolk
  • 2 1/2 cups all-purpose flour, then more as needed
  • 3 - 4 cups vegetable oil, for frying
  • Chocolate sauce
  • Coloured sprinkles
  • 1 cup Cinnamon sugar
  • 1 cup raspberry jam

Steps

  1. In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
  2. Add in milk, remaining granulated sugar, melted butter, egg and egg yolk.
  3. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
  4. Roll dough into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 - 40 minutes.
  5. Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
  6. Allow the donuts to cool a little before you roll them around in cinnamon sugar.
  7. Use the end of a teaspoon or a sharp knife to create a hole in the centre of each donut, use a piping bag (or zip lock bag) filled with raspberry jam to fill donuts with jam.
  8. Drizzle with choc sauce and sprinkle with coloured sprinkles.
  9. Donuts are best served the day they're made.