cute autumn hedgehog doughnutsSquires Kitchen Shop
- 225g (8oz) plain flour, plus extra for dusting
- 1tbsp fast active yeast
- 100g (3½oz) caster sugar
- ¼tsp salt
- 50g (1¾oz) butter, melted and cooled
- 150ml (5¼fl oz) milk
- 1 egg, beaten
- 300ml (10½fl oz) vegetable oil, for deep-frying
- 200g (7oz) SK Belgian Dark Couverture Chocolate
- 30g (1oz) Dark Chocolate Vermicelli
- Piping bags: large and small
- 1cm (3/8”) plain piping nozzle
- 4tbsp caster sugar for decoration
It is best to use a stand mixer fitted with a dough hook when working with this dough as it will be very wet and sticky but it can be formed and kneaded by hand if necessary.
- Sift the flour and yeast together into the bowl of a stand mixer or a large mixing bowl. Stir through the sugar and salt then make a well in the centre of the dry ingredients.
- Beat the melted butter, milk and egg together and pour the mixture into the well. Mix with a dough hook or wooden spoon until it forms a wet, sticky dough.
- Knead the dough in the stand mixer for eight minutes or by hand for 12 minutes until the dough feels smooth and elastic.
- Cover the bowl with cling film then leave the dough to prove in a warm place for 45 minutes or until doubled in size.
- Turn out the dough onto a lightly oiled surface and knead it a few times to knock the air out. Return it to the bowl and set it aside to prove for another 45 minutes.
- Transfer the dough to a piping bag fitted with a plain nozzle.
- Pour the oil into a deep saucepan and carefully heat it to 190˚C (375˚F). As it heats, spread the caster sugar over a baking tray or large plate.
- Squeeze the piping bag over the saucepan and carefully pipe the dough into the oil, cutting it with clean kitchen scissors to 3cm (11/8”) lengths. Fry three or four at a time, moving them around in the oil with a slotted metal spoon until golden brown; this should take about three minutes.
- Remove the cooked doughnuts from the oil with the slotted spoon and place on the tray of caster sugar, rolling them until all sides are covered, then leave to cool. Repeat until all the mixture has been used.
- Temper the dark chocolate according to the package instructions. Dip the more rounded half of each doughnut first in the tempered chocolate, then into the vermicelli and place them on a sheet of greaseproof paper to set.
- Fill a small piping bag with the remaining melted chocolate, cut off the very tip and pipe a pair of eyes on the pointed, plain end of the doughnut.
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