Chocolate Orange Halloween Doughnuts

Name: Chocolate Orange Halloween Doughnuts
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 12 - 14
Ingredients: 350 g plain flour; Pinch salt; 50 g caster sugar; 1 x 7g sachet fast-action dried yeast; 50 g softened butter; 2 large eggs; 1 tsp. vanilla; 100 mL whole milk, plus a splash for glazing; Zest and juice of 1 medium orange; 400 g pot chocolate frosting; 30 g white chocolate, melted

By Vanessa GrahamPublished: 20 September 2021

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Hannah Hall

These pull-apart doughnuts are a labour of love - but trust us, they are absolutely delicious.

Filled with chocolate frosting and with added orange in the batter, these chocolate orange doughnuts will be the star of the Halloween show.

Tip: When we say 'shaggy dough' this means the mixture lumpy but well combined with no spots of dry flour - a round ball but not totally smooth.

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Yields:

12 - 14

Prep Time:

1 hr 30 mins

Cook Time:

35 mins

Total Time:

2 hrs 5 mins

Ingredients

350 g
plain flour
Pinch salt
50 g
caster sugar
1
x 7g sachet fast-action dried yeast
50 g
softened butter
2
large eggs
1 tsp.
vanilla
100 ml
whole milk, plus a splash for glazing
Zest and juice of 1 medium orange
400 g
pot chocolate frosting
30 g
white chocolate, melted

Directions

1. Step 1In a large bowl add your flour, salt, sugar and yeast and whisk until combined. Add one of the eggs, the butter, vanilla, milk and orange zest and juice.
2. Step 2Mix to a shaggy dough then knead for about 10mins, either by hand or with a dough hook, until smooth and very stretchy.
3. Step 3Tip the dough out onto a sheet of cling film, cover and chill for about 30-45mins, or until slightly firm. Line 2 roasting tins or large round cake tins with baking paper.
4. Step 4With oiled hands, divide the dough into 12-14 pieces and form into rough balls. Using the heel of your hand, flatten the dough into a disk. Put a small spoonful of the chocolate frosting into the centre then pinch the edges over to seal, gently rolling to reform a ball.
5. Step 5Put one dough ball in the centre, then arrange the rest in a loose circle in the lined pans. The dough balls should have about 1cm of space all around them.
6. Step 6Cover with oiled cling film and leave to rise in a warm spot for about 2hrs, or until well risen and puffy.
7. Step 7Pre-heat the oven to 160ºC (140ºC Fan). Beat together the remaining egg with a splash of milk and brush over the dough. Bake for 25-35mins, until golden brown, well risen and hollow sounding when the tops are tapped.
8. Step 8Allow to cool for 10mins before using the baking paper to lift out of the tin in one piece. Lift off of the baking paper onto a serving plate and allow to cool completely.
9. Step 9Spread the remaining chocolate frosting over the top of the doughnuts. Drizzle the white chocolate in rings, starting at the centre and working your way out. Use a cocktail stick to drag lines through the circles, from the outside in. Allow the white chocolate to cool completely before serving.