So perhaps 5 posts in 5 days was a little bit ambitious! Life and work got in the way a little last week, but I still have two recipes left to share from my week of spicy birthday posts and they’re both pretty cracking, if I do say so myself!
Of course I had to do a recipe that combined chocolate and chilli, and I had already made spicy ice cream! So of course, I decided to turn it into a doughnut… With a secret ingredient… Chilli P! Okay, yes, I have been re-watching Breaking Bad…
I had never made chocolate doughnuts before but it definitely won’t be the last time. I can see a world of possibility for potential flavour combinations. Originally I was going to coat them in a chilli/sugar mixture but ended up using a glaze for maximum chocolate-ness. As with most instances where chilli is used in baked goods, the heat comes through as more of a warm aftertaste than actually being spicy, and it works so well with the chocolate.
You could of course add any spices you like instead of the chilli in the glaze too, or omit the spice completely if you’re after a classic chocolate doughnut. Top with sprinkles for the kids (or those of us who are kids at heart) or if you’re game, some chilli flakes!
Stay tuned for the last recipe in the spicy series. I don’t want to give too much away, but let me say that it’s one of my favourite creations so far this year! xx
Spicy Chocolate Doughnuts
Adapted from Donna Hay
• 2 teaspoons active dry yeast
• 1 ½ tablespoons lukewarm water
• ½ cup lukewarm milk
• 2 tablespoons caster sugar
• 50g butter, melted
• 2 cups (300g) plain flour
• ¼ cup cocoa
• 2 eggs
• Vegetable oil, for deep frying
Chilli Chocolate Glaze
• 2 cups icing sugar, sifted
• 2 tablespoons cocoa powder
• 1/2-1 teaspoon hot chilli powder (or add more to taste)
• 1-2 tablespoons milk, or more if required
Place the yeast, water, milk and 1 tablespoon of sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface. Add the butter, flour, cocoa, eggs and remaining sugar to the yeast mixture and use a butter knife to mix until a sticky dough forms.
Turn out onto a lightly floured surface and knead until smooth. Place the dough in a lightly oiled bowl, cover with a clean damp cloth and set aside in a warm place for 45 minutes or until doubled in size. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic.
Roll out until 2cm thick. Cut out circles with a 5cm cutter and then cut smaller circles in the middle with a 1cm cutter. Set aside for a further 30 minutes or until risen. Heat oil in a large deep saucepan or deep fryer to 180°C (350°F). Cook doughnuts in batched for 2-3 minutes each side or until cooked. Drain on paper towels until cool.
To make the glaze, sift icing sugar, cocoa powder and chilli powder into a bowl. Add 1 tablespoon of milk and stir. Add more milk if necessary, until a thick but pourable glaze forms. Place a wire rack over a flat baking tray, and dip the top half of each doughnut into the glaze. Place on a wire rack until set. If using sprinkles, scatter over while the glaze is still wet and then allow to set. Doughnuts are best the day they’re made.