Chocolate Doughnuts Video by Tarla Dalal
Chocolate Doughnuts Video by Tarla Dalal
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If you are nuts about doughnuts, then this recipe will make you fall all the more in love with this handy treat! The doughnut is a snacky treat that crosses all age and cultural barriers. Kids like to have them with a warm glass of milk just as much as elders like to have it with a steaming cup of coffee or as a dainty dessert. Now, here is a delectable Chocolate Doughnut that you will love to have for no reason, coffee time or not. Glazed with dark and white chocolate sauces, studded with colourful stars and strewn with chocolate vermicelli, this is a treat that your kids will love to grab – and so would you!
Recipe Description 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.
- 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.
- 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.
- 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 {span class="bold1"}eggless chocolate doughnut{/span} immediately or store refrigerated in an air-tight container and serve within 2 to 3 days.
- 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.
See step by step images of Eggless Chocolate Doughnut Recipe
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