Forget all the fancy-schmancy stuff these are the only doughnuts you’ll ever need.

Dipped in melted chocolate and toasted peanuts, I mean can you name a better combination?

I prefer not using ganache because I live for that chocolate crunch that comes with dipping your doughnut into plain old chocolate and waiting for it to set – The waiting for it to set part is pure torture, but so very worth it!

I made these just to test out my new thermometer which I used to get the oil at the perfect temperature for frying. It worked so well, each doughnut was so soft, light, and cooked to perfection. Do you perhaps use a thermometer when cooking or do you have any special tricks that you’d like to share with me if so let me know in the comments.

Anyway, these were made specially to curb a craving I had, I’ve been trying to be good by indulging my waistline with a salad however everyone deserves a cheat meal and mine were definitely these.

Here’s how you can make them.

Chocolate and peanut doughnuts


361g Cake flour 

50g sugar

1/2 teaspoon salt

2 teaspoons instant yeast

1 large egg

225g milk

28g unsalted butter, melted

1/2 teaspoon vanilla essence

Oil for frying


150g melted milk chocolate

Dry roasted peanuts, finely chopped


  1. Whisk together the dry ingredients in a large bowl and set aside. In a different smaller bowl, whisk together the egg, milk, melted butter, and vanilla essence. Add the wet ingredients to the dry ingredients. 
  2. Mix until the dough has combined then knead by hand or stand mixer for 8 minutes until the dough is smooth and soft.
  3. Place the dough in a well-oiled bowl, and allow it to rise for 1 1/2 hours, or until doubled in size.
  4.  Once the doughnuts have risen deflate the dough and turn it out onto a lightly floured surface. Using a rolling pin, roll it 1/2 a centimetre thick, and cut out doughnut shapes with a round cutter. Cover loosely with a clean kitchen towel and allow to rise for 30 minutes or until doubled in size.
  5. Heat the oil in a frying pan till 180 degrees celsius. Carefully place the doughnuts in the oil, 2 or 3 at a time making sure not to overcrowd the pan, and fry until golden brown. Turn over and cook the second side.
  6. Remove from the oil with a slotted spoon and drain on a paper towel. Once cool, dip doughnuts into melted chocolate and sprinkles with roasted peanuts. Store in an airtight container.

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