| 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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