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Chocolate dippity doughnuts

Glazes galore put a twist on these classic ring doughnuts.

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves3
  • DifficultyEasy
Oil, for frying
The dough for 8 American biscuits (see note)

For the sauce

1 (115g) bar plain chocolate
14g dark chocolate
110g butter
300g sugar
180g evaporated milk
1 1/4 tsp vanilla essence

For the toppings

Chocolate chips
Chocolate sprinkles
Toasted coconut
1) Preheat oil in a deep-fryer to about 180 to 190 degrees C.

2) Form dough into doughnuts and poke a hole through them. Drop them into hot grease and brown them on both sides until they were done about 2 minutes on each side. Don't forget to flip often.

3) Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla, remove the pan from the heat.

4) Dip cooked doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Add topping/toppings of your choice.

5) Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

Note: In the US you can buy American biscuits ready made in a tin. To substitute, see Paula Deen's recipe for American biscuits.

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