Although Easter has come and passed, that doesn’t mean we have to stop enjoying the Easter chocolates we have stored. Today I’m making use of my chocolate stash and making a batch of these creme egg doughnuts.
These doughnuts are better than anything you can buy at stores, imagine those independent bakeries/doughnuttery type places, its up there. A light and fluffy doughnut base, which without fail works treats (especially if you’re wanting to keep things simple and don’t want to fill them), now to make them even better – fill them generously with a homemade chocolate ganache. If that’s not enough for you, finish with half of a creme egg… Maybe one for he sweet tooth among us but hey, you deserve a treat.
If you’re catching up with friends and family or even have a small business, these will be popular with plenty of people, these always go well and people always ask for more!
This is the perfect recipe to make if you’re looking for something relatively easy and tasty to make – this is for you! Get a batch made asap – you won’t regret!
Anyway, let’s get started, shall we?
450g Strong white bread flour (not plain flour).
1 tsp Salt.
7g Dried yeast.
60g Granulated sugar.
150ml Milk, slightly warmed.
100ml Water, slightly warmed.
120g Dark Chocolate Chips.
80g Milk Chocolate Chips.
200ml Double Cream.
Granulated sugar, to coat.
Half a creme egg per doughnut.
Before you get into making your doughnuts, you’ll want to do some prep work. Weigh up all your ingredients, get your deep fryer ready and get any equipment you intend on using ready.
To start on the doughnuts, you’ll want to get yourself a mixing bowl (I’m using my stand mixer, but you can use whatever you’d like to). Into the bowl, you’ll want to place the flour and salt, then give it all a good mix until its incorporated.
After that you can add the remailing ingredients, which are; dried yeast, butter, egg, granulated sugar, milk and water, then give it a good mix on a low speed. Once a dough starts to form, you’ll notice the dough is quite soft and may be a little sticky to the touch (this is okay, it’s an enriched dough).
Briefly knead the dough on a floured surface until its smooth and elasticated (this is a good sign that the gluten is working).
Place the dough into a lightly oiled bowl, I used vegetable oil but you can use any flavourless oil you have. Cover the bowl with cling film and allow to sit for around an hour or until its doubled in size (this is the first proof, allowing the yeast to do its thing and for the gluten to relax).
Once the dough has doubled in size, remove it from the bowl and knock it back on a lightly floured surface. The process of knocking the dough back is where you remove the gases that have built up in the dough while it was proving the first time around.
Weigh your dough and divide that amount by 10, this was you get a more accurate measurement per doughnut. You can eyeball it, but I prefer to be more accurate, so use digital scales if possible.
Round off your balls of dough and set them on individual pieces of greaseproof paper (which can go in the fryer), it makes them easier to move around later on. Place the dough balls onto a baking tray and loosely cover with cling film, you can then leave these for 30 -45 minutes or until they have gotten a little bigger (this is the second proof).
Now would be the ideal time to make your custard filling and have a clean down.
While you wait for the doughnut to proof, preheat your oil to 180˚c/350˚f. I recommend using a thermometer to ensure that the oil temperature is correct.
Once the doughnuts have proved and are ready, take two doughnuts and place them into the oil and fry off for around 60 seconds each side or until they are golden brown and fried through. Once removed from the fryer, place on kitchen roll to absorb some of the excess oil. Repeat the process
To make the ganache, take a bowl and place in the chocolate chips and pour over the cream. Place into the microwave and heat in 20 second increments, stirring until melted and smooth.
When you’re ready, poke a hole almost the whole way through the doughnuts, leaving a little at the bottom, ensuring the hole isn’t all the way through.
Roll each of the doughnuts in granulated sugar, ensuring even coverage and
Fill the holes with ganache, piping a little extra on top – then top with half a cream egg.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.