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Doughnut holes jordan mooney 2015 harry weir
Doughnut holes with chocolate sauceHarry Weir, assisted by Brian Clarke

Doughnut Holes With Chocolate Sauce

Upgrade your doughnut recipe with these easy-to-make bites.


This is one of our favourite ever desserts – what’s not to like about doughnuts and chocolate?

No longer the greasy pastry from the corner shop, gourmet doughnuts are now some of the most fashionable pastries around. With variations like sweet potato doughnuts, cake batter doughnuts and even savoury jalapeño and cheddar doughnuts on the market, there’s no shortage of options available. These doughnut holes are a more elegant way to serve doughnuts – try them with a variety of dipping sauces.

Serves 6


  • 1x7g sachet fast-action dried yeast
  • 150ml whole milk, lukewarm
  • 1 teaspoon sugar
  • 1 teaspoon flour
  • 320g plain flour
  • 3 tablespoons soft butter
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the chocolate dipping sauce:

  • 200g milk chocolate, broken up
  • 100ml cream
  • 100ml whole milk
  • ½ teaspoon vanilla essence
  • Oil, for frying


  1. For the doughnut batter, mix together the yeast with the lukewarm milk, one teaspoon of sugar and one teaspoon of flour. Leave until it begins to foam then combine with half of the flour. Cover with clingfilm and leave in a warm area until the mixture doubles in volume, about one hour.
  2. When the mixture has doubled, add the rest of the flour along with the remaining ingredients. Using an electric mixer fitted with a dough hook, or by hand, mix to a soft dough for five to seven minutes. Cover the bowl with clingfilm and leave, somewhere warm, until doubled in size, about one hour.
  3. While the dough is proving, make the chocolate sauce by placing all the ingredients in a saucepan. Heat gently, while stirring, over a low heat until fully melted. Keep warm until needed.
  4. When the dough has fully risen, flatten it out on a well-floured surface to about 2cm in thickness. Using a 4cm ring cutter, cut into approximately 30 pieces. With well floured hands, roll each piece into a small ball and lay on a floured tray.
  5. Heat the oven to 180°C/gas mark 4. Pour about 3cm oil into a saucepan, place over a high heat and heat to 180°C (to test, drop a piece of bread in the oil, it should turn golden quickly). In batches of three or four, fry the doughnuts for about two to three minutes on each side until golden brown, then finish in the oven for about three minutes. Remove from the oven and drain on a plate lined with kitchen paper.
  6. When all the doughnuts are cooked, serve with the warm chocolate sauce, five per person.

TIP: Add a shot of coffee or whiskey to the chocolate sauce to heighten the flavour.

Recipe by Jordan Mooney.  

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