Salted Peanut and Milk Chocolate Doughnuts

My beloved doughnut recipe is a keeper for every home cook. Don’t feel like you need to make ring doughnuts, round ones with any kind of filling piped inside are also just as delicious.


200 ml milk, lukewarm (110 degrees)
8 g instant dry yeast
40 g butter
1 large free range egg
1 tsp maple syrup
65 g caster sugar
⅛ tsp cinnamon
360 g plain flour

3/4 c milk chocolate, melted
1 tbsp golden syrup
25 g butter
¼ c milk
½ c salted peanuts, roughly chopped

Oil for deep frying

Combine milk, yeast, butter, egg, syrup, caster sugar, cinnamon and 200 g of the flour in a bowl of a stand mixer. 
Beat on low then gradually to medium until combined and a smooth consistency.
Turn the beater back to low and 1 tbsp at a time add the remaining flour until combined.
Beat for a further 1 minute on high. Dough should pull away from the sides of the bowl.
Pour into a lightly greased bowl, cover with glad wrap and a tea towel. Place somewhere warm for 1 hour.
Mixture should double.

Arrange baking paper on two baking trays. Lightly grease surface. Set aside.

Carefully scrap dough onto a lightly floured surface.
Knead 4 times.
Roll to about 3cm thick.
Using either a doughnut cutter or simple round cookie cutter to cut dough out.
Carefully place on lightly greased trays. Allow space between dough.
Cover with glad wrap and and a tea towel. Place somewhere warm for a further 40 minutes to 1 hour.
The mixture should feel really light when picked up.

Preheat oil to 190 degree. Arrange a cooling rack over a baking tray.
Cook doughnuts in batches. 2 minutes on each side.
Remove with a slotted spoon onto cooling rack. Allow to dry.

To make the icing combine the chocolate, golden syrup and butter in a microwaveable bowl. Heat until just melted. Don’t over cook.
Add milk and stir until smooth.
Set aside.

Once all the doughnuts are cooked and cooled, dip in the icing and sprinkle over nuts.

Serve. Enjoy!

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