Shipping is free for orders of 6 or more products
Shipping is free for orders of 6 or more products
Served warm with raspberries and cream, these quick-to-make chocolate stuffed doughnuts will become a firm favourite in no time.
95g Original Crispy Batter
2 tsp dried yeast
2 tsp castor sugar
90ml lukewarm milk
1cm dark chocolate pieces (you can use chocolate buttons or a block)
1 punnet fresh raspberries (or any fresh berries)
150ml double cream
120g caster sugar for dusting
1.5 litre oil for frying (e.g rice bran oil)
Place 95g of Crispy Batter into a bowl, along with dried yeast and caster sugar. Mix well.
Warm 90ml of milk in the microwave for about 20 seconds (milk must only be lukewarm, if it’s too hot it will kill the yeast and your doughnut won’t rise).
Add lukewarm milk to dry ingredients and whisk until smooth.
Place batter in a warm place for 10 to 15 minutes until the mixture bubbles.
Heat your oil to approx. 160°C. The best way to check your temperature is to add a small amount of batter to the oil — it should crackle and turn golden brown within 30 seconds.
In the meantime, place the chocolate into the batter with a large spoon and cover evenly. Lift the chocolate pieces out on the spoon with a good covering of batter, and with a second spoon carefully slide the mixture into the hot oil. Turn gently for approx. 6 mins (if the doughnut is browning too quickly, turn down the heat as the batter will not cook right through).
Remove doughnuts with a slotted spoon to drain off excess oil and then roll in caster sugar.
Serve warm with raspberries and whipped cream.
