Serves 1
Directions
- 1Make the dough.
- 2Pinch some salt into a bowl.
- 3Mix 130 grams of self-raising flour with 130 grams of plain flour.
- 4Pour in two tablespoons of oil.
- 5Pour in 400 milliliters of boiling water.
- 6Mix the dough.
- 7Break 100 grams of dark chocolate into the pan.
- 8Cut a knob of butter and put it into the pan with the chocolate.
- 9Pour 50 milliliters of double cream into the pan.
- 10Add a little pinch of salt into the pan, because this brings out the chocolatey flavor.
- 11Sprinkle some caster sugar into the pan to take the bitterness off.
- 12Add 50 grams of stout or a shot of whiskey to the pan. If you don't want to use alcohol, you can use milk.
- 13Put the pan on the stove with a nice gentle heat. You don't want to heat it too quickly, otherwise the chocolate might split and you'll end up with a really grainy, horrible sauce.
- 14Keep stirring the sauce the whole time until all the ingredients melt and you end up with a lovely, rich, glossy sauce.
- 15Take the chocolate sauce off the heat.
- 16Put some caster sugar in a rectangular pan.
- 17Grate some orange zest into the sugar in the pan, making sure you don't get any of the bitter white stuff in there, just the orange part of the peel.
- 18Roll out the dough into sticky sticks by hand, about that thick.
- 19Check that the oil is hot enough to fry. If you don't have a thermometer, you can put a little bit of donut dough in there, and if it starts to sizzle, it's perfect. The ideal temperature is 172 degrees Celsius.
- 20Fry the sticky sticks in the hot oil.
- 21Take the sticky sticks out of the frying pan and put them into the sugar.
- 22Shake the sticky sticks in the sugar to coat them.
- 23Dip the sugar-coated sticky sticks into the chocolate sauce.
- 24Enjoy the chocolate-dipped sticky sticks.
Ingredients
- pinch Salt
- 130 grams Self-raising flour
- 130 grams Plain flour
- 2 tablespoons Oil
- 400 milliliters Boiling water
- 100 grams Dark chocolate
- knob Butter
- 50 milliliters Double cream
- sprinkle Caster sugar
- 50 grams Stout (or whiskey or milk)
- Orange zest
Equipment
KettlePotBowlSpatulaPanThermometerSkimmer
Tips
- When mixing the dough, do not overwork it. You want to keep it nice and light so it won't become tough and you will have a really soft donut.
- Don't skimp on the chocolate you use. It is far better to have a high quality, high cocoa chocolate because that is really going to counteract the sweetness of the donut.
- Don't heat the chocolate too quickly otherwise it might split and you will end up with a really grainy, horrible sauce. Keep stirring the whole time until all the ingredients melt and you end up with a lovely, rich, glossy sauce.
- When grating the orange zest, make sure you don't get any of the bitter white stuff in there, just the orange part of the peel.
- The donuts cook really quickly, so when you are hungry, you can make loads and loads and loads to fill you up really quickly.
- When checking if the oil is hot enough to fry if you don't have a thermometer, put a little bit of donut dough in there. If it starts to sizzle, it is perfect.
- When you are hungry, there isn't a sweeter treat than a chocolate-dipped sticky stick.
- When the chocolate sauce cools, it should get thicker, so don't make it too thick on the stove.
- One other way to test if the bread is ready is to just give it a quick tap on the bottom, and if it sounds hollow, it's done.
- A little rosemary in the chips can enhance their flavor.
- A little brush of egg wash can give the pastry a nice golden color.
- Baking at 200 degrees Celsius for 30 minutes is a good starting point for achieving perfectly baked pastries or breads, but cooking times may vary based on your oven and the specific recipe.
- The use of orange zest helps the donuts sing and really brings out their flavor.
- These doughnuts are perfect for a sugar rush when you are really hungry and craving a sweet treat.
- The chocolate sauce brings out the chocolatey flavor by adding a little pinch of salt.
- The sugar on the chocolate sauce brings out the bitterness and takes off the bitterness of the chocolate flavor.
- The secret ingredient for the sauce is a bit of stout, or if you didn't want to use alcohol, you could use milk.
- The best sugar for the job of donuts is caster sugar.
- The great thing about these sticky sticks is that they cook really quickly, so when you're really hungry, you can make loads and loads, and it's really going to fill you up.
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