Chocolate Doughnuts Video by Tarla Dalal Video by Tarla Dalal
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Eggless Chocolate Doughnut Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
11.00 doughnuts
Ingredients
For Eggless Chocolate Doughnut
2 cups plain flour (maida)
1 tsp dry yeast
2 tbsp sugar
1/2 cup warm milk
1/4 cup butter
1/2 tsp salt
1 tsp oil for kneading
plain flour (maida) for rolling and dusting
oil for deep-frying
For The Dark Chocolate Sauce
1 3/4 cups chopped dark chocolate
1 cup fresh cream
1 tsp butter
For The White Chocolate Sauce
1 3/4 cups chopped white chocolate
1 cup fresh cream
1 tsp butter
Sprinklers For Decoration
Method
For eggless chocolate doughnut
- Combine the dry yeast, sugar and 1½ tbsp of lukewarm water in a small bowl and mix well. Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy.
- Combine the milk and butter in another small bowl, mix well and keep aside.
- Combine the plain flour and salt in a deep bowl and mix well.
- Add the dry yeast-sugar mixture and mix well.
- Add the milk-butter mixture gradually and knead into a soft and loose dough using water, if required.
- Add the oil and knead again till the dough is smooth and elastic.
- Divide the dough into 2 equal portions.
- Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 150 mm. (6") diameter thick circle.
- Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it. Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper.
- Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over.
- Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours.
- Heat the oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.
For the dark chocolate sauce
- Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Remove from the flame, add the dark chocolate and butter and mix well, till the chocolate melts and no lumps remain to get a smooth sauce. Keep aside.
For the white chocolate sauce
- Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Remove from the flame, add the white chocolate and butter and mix well, till the chocolate melts and no lumps remain to get a smooth sauce. Keep aside.
Handy tip:
- To get the uniform golden brown colour of the doughnuts, at step 12, ensure to cook them on a slow flame while turning them at frequent intervals.
- To use a piping bag to decorate the doughnuts, fill the piping bag with the prepared dark chocolate sauce / white chocolate sauce, trim the edge of the piping bag using a pair of scissors and use your own innovation to design the doughnuts.
How to proceed
- While the doughnuts are yet warm, dip one half of each of the doughnuts in the dark chocolate or white chocolate sauce and place them on a plate.
- Decorate the doughnuts by sprinkling chocolate vermicelli / edible coloured vermicelli / edible coloured stars / edible silver balls or use your own innovation to decorate them.
- Serve the eggless chocolate doughnut immediately or store refrigerated in an air-tight container and serve within 2 to 3 days.
See step by step images of Eggless Chocolate Doughnut
