Peanut fudge chocolate ring doughnuts
These gooey, peanuty, chocolatey doughnuts are the ultimate indulgence. They make a great weekend bake or party treat
Recipe - Makes: 12-16 large ring doughnuts
200ml semi-skimmed milk
100g unsalted butter
50g dark brown soft sugar
200g strong white bread flour
200g plain white flour, plus extra for dusting
25g cocoa powder
½ tsp fine salt
7g sachet Allinson easy bake yeast
3 eggs (150g), beaten
sunflower or vegetable oil, for deep frying
250g smooth peanut butter
4 tbsp (120g) golden syrup
50g unsalted butter
50g milk chocolate chips
30g Waitrose Cooks’ Homebaking fudge chunks
1. Pour the milk into a small saucepan and add the butter. Heat gently until the butter melts and the milk is warm, then remove from the heat.
2. Mix the sugar, flours, cocoa powder and salt together in a large bowl, then make a well in the centre and add the yeast. Test the milk temperature with your little finger – it should be warm but not hot. Pour the milk mixture into the well and leave to stand for 5 minutes to let the yeast dissolve. Add the beaten eggs, then mix with a wooden spoon to a smooth, very wet dough (almost a batter); set aside for 10 minutes.
3. Beat the dough for 1 minute; you’ll find it has more body to it. Cover the bowl with oiled cling film and leave in a warm place for 2 hours, or until at least doubled in size.
4. Generously flour the worktop and your hands, then scrape the dough from the bowl. Flour the top of the dough too, then gently knead by bringing the top edge into the centre, turning the dough a quarter turn and repeating. Do this for 2-3 minutes. Add more flour if your hands get sticky (the odd sticky patch of dough will mean a better doughnut, though, so don’t be put off). The dough should feel soft, fluid and bouncy. Flour 2 large baking sheets.
5. On a floured worktop, roll the risen and kneaded dough to just under 1cm thick. Stamp out circles using a floured 10cm round cookie cutter, then cut out the central holes using a 4cm cutter (or an eggcup). Re-roll any trimmings and centres to make 12-16 rings. Transfer the doughnuts to the floured baking sheets, then cover loosely with oiled cling film and leave to prove in a warm place until almost doubled in size – about 1 hour.
6. When ready to cook, fill a large, deep, heavy saucepan ⅓ full with oil (or use a deep-fat fryer) and heat to 180˚C. Line a few trays with kitchen paper. Fry the doughnuts 2-3 at a time for 1½ minutes on each side, or until deep brown. Using metal tongs, transfer them onto the kitchen paper to drain briefly, then transfer to a wire rack; leave to cool.
7. For the topping, melt the peanut butter, golden syrup and butter together in a small shallow pan (take care not to let it boil). To coat, dip the doughnuts, face down, into the warm peanut topping, let the excess drip away, then return to the wire rack. Scatter over the chocolate chips and fudge pieces and leave to set.
Typical values per serving:
Per doughnut, based on making 14