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Chocolate hazlenut doughnut stars
(0 votes)
Health Score:
57 / 100
Difficulty:
moderate
Preparation:
1 hr
Preparation
ready in 2 hrs 10 mins
Calories:
282
calories
Calories
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1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 229 mg | (6 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
12
- For the dough
- ¾ oz Yeast (crumbled, OR 4 g dried yeast)
- ½ cup lukewarm milk
- 2 ¼ cups all-purpose flour
- ⅕ cup melted butter
- 1 Tbsp cocoa powder
- 1 tsp cinnamon
- 2 egg yolks
- ⅐ cup sugar
- vegetable oil (for deep frying)
- For the topping
- 7 ozs Milk chocolate (for cooking)
- ½ cup chopped Hazelnuts
Preparation steps
1.
Dissolve the yeast in the milk. Put the flour, butter, cocoa, cinnamon, egg yolks, sugar and a pinch of salt in a bowl. Pour over the yeast solution and mix to a smooth dough using the dough hook on an electric hand mixer. If necessary add a little extra flour or lukewarm milk. Cover and leave in a warm place to rise for around 30 minutes.
2.
Turn the dough out onto a floured work surface and knead once more thoroughly. Roll out to a thickness of approx. 1 cm. Using a cutter, cut out 12 small stars (approx. 7 cm in diameter). Cut a circle out of the centre of each star (approx. 2.5 cm in diameter). Cover and leave to rise for a further 30 minutes.
3.
Heat the oil in a large, deep saucepan. The oil is hot enough when small bubbles form around the edge of a wooden spoon handle inserted into the oil.
4.
Fry the doughnuts in small batches in the hot oil for 3-5 minutes until golden, turning once. Drain on kitchen paper and leave to cool.
5.
Melt the chocolate in a bowl over hot water. Spread over the cooled doughnuts and sprinkle with the hazelnuts.
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