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Another Spanish doughnut

Method

  • Gently melt the chocolate and cream in a double boiler, stirring now and again. Remove from the heat and set aside.
  • Then place the butter, sugar, lemon zest and brandy in a small heavy-bottomed pot. Simmer until the sugar dissolves, stirring now and again.
  • Add the flour, all at once, and mix well until it comes away from the sides and forms a light crust on the base. Turn off the heat and allow the mixture to cool a little.
  • Then add the eggs, one at a time, vigorously beating with a wooden spoon between each addition. Mix in the vanilla.
  • Heat the oil in a deep fryer (or large heavy-bottomed pot) to 180°-190°C.
  • Then deep fry teaspoons of the mixture until golden brown all over, being careful not to overcrowd. Drain well on kitchen paper towels.
  • To serve, place the doughnuts in a large bowl (or individual bowls) and pour chocolate sauce over. Sprinkle a little icing sugar on top and enjoy!
  • nb.  The chocolate sauce can be served in a small bowl on the side, if you prefer.

Ingredients

  • 150 gm dark cooking chocolate, broken up
  • 200 ml thickened cream
  • 150 gm unsalted butter, chopped
  • 80 gm sugar
  • 1 tspn grated lemon rind
  • 2 tbsp brandy (optional)
  • 200 gm plain flour
  • 6 eggs
  • 1 tbsp vanilla extract
  • vegetable oil for deep frying
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm