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Mini doughnuts with hot chocolate dipping sauce recipe

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These mini doughnuts are really easy to make and deliciously soft and fluffy. With a rich, hot chocolate sauce these sweet treats make a wonderfully fun sharing dessert that friends and family are sure to love dipping into. They also make a brilliant Bonfire Night party idea. See method

Serves 24 (makes 24 doughnuts)
40 mins to prepare and 9 mins to cook, plus rising
218 calories / serving

Ingredients

200g (7oz) strong white bread flour, extra for dusting
50g unsalted butter, diced
1 x 7g sachet dried fast-action yeast
4 tbsp caster sugar, plus extra for coating
1 medium egg, lightly beaten
100ml milk, heated to lukewarm
sunflower oil for deep frying

For the sauce

100g (3 1/2oz) 70% dark chocolate
60g milk chocolate
130ml whipping cream
3 tbsp golden syrup

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
905kj
218kcal 11%
Fat
17g 24%
Saturates
5g 27%
Sugars
8g 9%
Salt
0g 1%

of the reference intake
Carbohydrate 14.8g Protein 2g Fibre 0.8g

Method

Sift the flour and a pinch of salt into a large bowl. Rub in the butter with your fingertips. Stir through the yeast and 1 tbsp of sugar. Make a well in the centre and add the egg and lukewarm milk. Mix quickly with a wooden spoon, then bring together to make a soft dough.
On a lightly floured surface, knead the dough for 8 mins or until silky smooth. Put in a lightly greased bowl, cover with clingfilm and leave in a warm place for 1 hour or until doubled in size.
Divide the dough into 24 x 18g pieces and shape into smooth balls (pinch the dough on top and roll the bottom on a smooth surface, then turn over). Place them, spaced apart, on a lightly greased baking tray and loosely cover with greased clingfilm. Leave for 45 mins in a warm place or until doubled in size.
Heat the oil in a large, deep saucepan to 180°C. Carefully lower the doughnuts into the hot oil using a slotted spoon, in batches of 4 and fry for 1 min 30 secs on each side, or until dark golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.
While the doughnuts are still warm roll them in the remaining caster sugar to coat completely. When you are ready to serve, put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce.
Put the doughnuts on a plate with a bowl of the sauce for dipping.

See more Bonfire night recipes