Mocha doughnuts

Mocha doughnuts

https://www.coop.co.uk/recipes/mocha-doughnuts

Planning a big brunch at yours? Make your own doughnuts filled with a chocolate and coffee cream.

  • Feeds 20Feeds 20
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    22%
    1831kj 440kcal
  • Fat
    High 43%
    30g
  • Saturates
    High 66%
    13.2g
  • Sugar
    Med 18%
    16.6g
  • Salt
    Low 4%
    0.25g

% of adult’s reference intake | Carbohydrates per serving : 36g

Ingredients

  • 100ml Co-op semi-skimmed milk
  • 7g sachet Co-op instant dried yeast
  • 25g Fairtrade caster sugar, plus 75g
  • 250g Co-op strong white bread flour, plus extra for dusting
  • 40g Co-op unsalted butter, melted
  • 1 Co-op British free range egg, beaten
  • 1 litre Co-op vegetable oil, plus extra for greasing
  • 1 tsp ground cinnamon
  • 175g Co-op Irresistible Fairtrade
  • 70% cocoa dark chocolate, chopped
  • 1 tsp Co-op Irresistible Fairtrade Colombian instant coffee
  • 175g Co-op double cream

Method

  1. Warm the milk in a pan. Stir in the yeast and 1 tsp of the 25g sugar, then leave for 5 mins. Put the flour in a bowl with a pinch of salt and the rest of the 25g sugar, then make a well. Add the milk, then the butter and egg, and mix into a dough. Knead for 5 mins, cover, then leave somewhere warm for 45 mins, or until doubled in size.
  2. Tip onto a floured surface and knead for 2-3 mins. Divide into 20 walnut-sized balls, then place on a greased baking tray, cover with oiled cling film and leave to rise for 30 mins, or until doubled in size.
  3. Heat the oil in a deep pan to 180°C — a piece of bread will turn golden in about 60 seconds. Fry 2-3 doughnuts at a time for 3 mins, turning halfway, until golden. Drain on kitchen paper. Combine the 75g sugar with the cinnamon on a plate. Roll the doughnuts in it, then push a skewer into each one, almost all the way through.
  4. Put the chocolate and coffee in a bowl. Heat the cream until just simmering, then pour on top. Leave for 5 mins, then stir until smooth. Cool slightly, chill for 10 mins, then fill a small piping bag. Squeeze some into each doughnut, then serve immediately.

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