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Doughnuts and hot chocolate sauce

Australian Gourmet Traveller recipe for Doughnuts and hot chocolate sauce

By Jonathan Barthelmess
  • Serves 8
  • 1 hr preparation
  • 20 mins cooking plus proving, resting
Doughnuts and hot chocolate sauce
Doughnuts and hot chocolate sauce

"With apologies to my ancestors, I'm afraid these are more Krispy Kreme than loukoumades." You'll need to begin this recipe a day ahead.


  • 8 gm fresh yeast (see note) (1½ tsp firmly packed)
  • 540 gm plain flour
  • 70 gm white sugar
  • 45 gm unsalted butter, at room temperature
  • 60 ml milk, at room temperature (¼ cup)
  • 5 egg yolks
  • Finely grated rind of 1 lemon
  • 90 gm Turkish delight, cut into 1.5cm cubes
  • For deep-frying: sunflower oil
Hot chocolate
  • 250 ml pouring cream (1 cup)
  • 80 gm white sugar
  • 250 ml milk (1 cup)
  • 1¾ tsp cornflour
  • 125 gm dark chocolate (70% cocoa solids), finely chopped


  • 1
    Dissolve yeast in 170ml lukewarm water in a bowl, add 250gm flour, stir until smooth. Cover with plastic wrap, refrigerate overnight.
  • 2
    Transfer to an electric mixer fitted with a dough hook, add sugar, butter, milk, yolks, lemon rind, remaining flour and ½ tsp salt. Mix on low speed until a very soft dough forms (5-6 minutes), transfer to a tray dusted with flour, dust top with flour, cover with a tea towel and refrigerate until just firm (2-4 hours).
  • 3
    Turn onto a lightly floured surface, roll out to 1.2cm thick (about 31cm x 31cm) and cut into rough 2cm x 3cm rectangles. Make an incision in the side of each rectangle, push in a cube of Turkish delight, then pinch to seal. Transfer to well-floured trays, cover with a tea towel and stand in a warm place until slightly risen (30 minutes-1 hour).
  • 4
    Meanwhile, for hot chocolate, combine cream, sugar and 185ml milk in a saucepan and warm over medium heat until bubbling around the edges (4-5 minutes). Mix cornflour and remaining milk in a small bowl until smooth, add to pan and whisk continuously until slightly thickened (1-2 minutes). Add chocolate, whisk until smooth (1 minute) and keep warm.
  • 5
    For cinnamon sugar, combine ingredients in a deep tray and set aside.
  • 6
    Preheat oil in a large saucepan or deep-fryer to 180C. Deep-fry doughnuts in batches, turning occasionally, until golden and cooked through (1½ -2 minutes; be careful as hot oil will spit). Remove with a slotted spoon, toss in cinnamon sugar, shake off excess, and serve hot with hot chocolate.


Fresh yeast is available from select health-food shops and delicatessens. If it's unavailable, use dried yeast (you'll only need half the amount).
This recipe is from the May 2012 issue of
Drink Suggestion: Muscat de Samos, the Greek version of Franceís Muscat de Beaumes-de-Venise. Drink suggestion by Sam Christie

  • Author: Jonathan Barthelmes