Chocolate Dipped Doughnuts

These donuts may take a bit of time to make, but are definitely worth it. They are soft on the inside and are nice and chewy.



  • 1/2 cup warm water
  • 2 tsp dry active yeast
  • 1 tbsp granulated sugar
  • 150 ml buttermilk, room temperature
  • 1 egg, beaten at room temperature
  • 60 g butter, melted
  • 475 g all purpose flour
  • 1 tsp salt
  • oil for frying

Chocolate dip:

  • 1/2 cup semi sweet chocolate chips
  • 2 tbsp cup heavy whipping cream


  1. Stir the sugar and water together, then sprinkle in the yeast and mix well*. Set aside for 10 mins for it to bloom.
  2. In a mixing bowl combine the flour and salt, then make a well in the centre and add in the egg, buttermilk, melted butter, and yeast mixture. Knead the dough by hand, or if you have a stand mixer, use the dough attachment. Knead until a uniform ball forms.
  3. Cover the bowl with a towel and set in a warm place to proof until the dough doubles in size.
  4. Divide the dough into two portions for it to be more manageable then roll the dough out to 1 cm thick. From here just cut your desired shapes and place the dough  onto parchment paper.
  5. Let the cut out dough proof once more before you fry. You want to keep your oil at around 300 F. Place your doughnuts in the oil and fry until both sides are golden brown.
  6. Place the doughnuts that are done frying on to a paper towel lines sheet to absorb any excess oil.
  7. place your chocolate and heavy whipping cram into the microwave and heat until the chocolate is all melted. Dip your doughnuts into the chocolate then sprinkle with sprinkles.

* Yeast requires a specific temperature of water for it to bloom. Make sure your water is warm to the touch, but doesn’t burn your finger. It should be somewhere are 105-110 F


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