| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jude2 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Tepid water |
| 1/4 | c | Sugar |
| 1 | tb | Active yeast |
| 50 | g | Butter |
| 1 | c | Milk |
| 2 | Eggs | |
| 1 | ts | Vanilla essence |
| 3 3/4 | c | High grade flour |
| 1 | ts | Salt |
| 18 | 5 gram squar chocolate | |
| Oil for deep frying | ||
| Icing sugar |
INSTRUCTIONS
Base: Place water in a small bowl. Stir in 1 teaspoon of sugar. Sprinkle over yeast. Leave for 10 minutes or until yeast is frothy. Place butter in a saucepan over a low heat until butter melts. Remove from heat. Add milk and cool slightly. Stir in yeast mixture. Lightly beat eggs, remaining sugar and vanilla together. Sift flour and salt into a large bowl. Make a well in the centre. Pour in milk and egg mixtures. Combine well. Cover and leave to rise in a warm place until doubled in size. On a well floured board, lightly knead dough. Break off 1/4 cupfuls of dough and with floured hands form into balls. Push a 5 gram square of chocolate into the middle of each ball rolling to enclose chocolate. Half fill a medium sized saucepan with oil and heat to 185 C. Cook two doughnuts at a time for 3 to 4 minutes, turning often until golden brown. Drain on crumpled paper and sprinkle with icing sugar. Converted by MC_Buster. NOTES : Makes 18 Converted by MM_Buster v2.0l.
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