Kiwi and Chocolate Doughnuts
Homemade doughnuts stuffed with kiwi jam and chocolate ganache, and dusted with sugar. Easy, decadent and delicious – plus, they can be frozen.
- No dark chocolate? Use ready-made chocolate spread instead.
- Dairy free? Use vegan butter, plant based double cream and vegan milk.
- No kiwis? Swap for other fruits such as peaches, plums or berries.
Prep time: 240 minutes
Cook time: 15 minutes
Total time: 255 minutes
For the doughnuts:
400 g Strong white flour (300g + 100g)
30 g Caster sugar
40 g Unsalted butter
2 Egg yolks
20 g Vegetable oil
1 tsp Vanilla extract
190 g Milk of choice
7 g Fast action dried yeast
For the fillings:
3 tbsp Caster sugar
170 g dark chocolate chips
250 ml Double cream
2 tsp Cornflour
1 litre Vegetable oil
Caster sugar (for coating)
- Heat the milk so that it's lukewarm, then add the yeast. Set aside.
- Add the egg, egg yolks, vegetable oil, sugar, melted butter and vanilla to a mixing bowl. Mix to combine, then add 300g flour and roughly mix, until just combined.
- Pour in the yeast and milk, mix with a spatula. Then add 100g more flour and mix again.
- Pop the dough on a clean surface and knead for 5 minutes. Push the dough away from you with the heel of your palm, fold it over itself with your fingers and pull it back. Dough a little sticky? Add a bit more flour. Put the dough back into the mixing bowl and cover with a clean tea towel, leaving just a slight opening. Set aside for at least 2 hours, or overnight in the fridge. The dough should at least double in size.
- Cover your work surface with a large piece of baking paper, or a reusable silicone mat. Put the dough on top, and roll it out to about 2cm thick. Cut it into doughnut shapes using a cutter or a glass.
- Re-roll or use a smaller cutter with the rest of the dough. You should be able to make 12 large doughnuts.
- Put the doughnuts on floured square pieces of baking paper. This will help later on, to slide the doughnuts safely into the hot oil without burning yourself or breaking the doughnut shapes.
- In the meantime, make the kiwi jam. Peel and chop the kiwis into small cubes.
- Add to a small pan with 2 tbsp of water and 3 tbsp sugar. Cook over medium heat until tender, then use a fork to break the kiwi into a smooth jam. Set aside to cool, then spoon into a piping bag.
- For the chocolate ganache, add the cream and cornflour to a pan and bring to the boi. Cook for two minutes, then turn off the heat and add the chocolate. Mix until the chocolate is all melted, then set aside to cool (it'll thicken as it cools). Add to another piping bag.
- Heat the vegetable oil in a pan over medium-high heat until the oil is hot (it should take 4-5 minutes). Working in batches, carefully slide the doughnuts in the hot oil. Fry, turning them once, until light golden brown, 1 minute per side. When done, use a slotted metal spoon to transfer to a wire rack to cool.
- Toss the doughnuts in caster sugar, until lightly coated.
- Pierce the bottom of each doughnut, and pipe the chocolate ganache and kiwi jam into them.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Make doughnut bread pudding by cutting your doughnuts into pieces and pouring custard over the pieces, then baking.