Bakery
Chocolate Doughnut (Yeast Base)
A cocoa-laced fried doughnut base. Same airy crumb, with chocolate baked in. Pairs naturally with chocolate ganache or vanilla glaze.
Prep
90 min
Cook
20 min
Serves
10
Per serving
136kcal
Protein
4g
Carbs
23g
Fat
4g
Fibre
1g
Ingredients
- 150 mlWarm milk
- 3 tbspSugar
- 2 tspInstant yeast
- 210 gMaida
- 20 gCocoa powder
- 20 gMilk powder
- 1 tspVanilla essence
- 1/2 tspSalt
- 1.5 tbspOil (in dough)
- as neededOil (for frying)
Method
- 1
Bloom yeast in warm milk + sugar for 5 minutes.
- 2
Add maida, cocoa, milk powder, salt, vanilla and oil. Pour in the yeast milk.
- 3
Knead 8 minutes until smooth and elastic.
- 4
Prove covered 60–90 minutes till doubled.
- 5
Roll to 1 cm, cut into doughnuts. Prove again 15 minutes.
- 6
Fry at 170°C for 60–90 seconds per side. Drain on a wire rack.