These delicious donut dippers are so easy to make and a favourite sweet treat in our home. The original recipe was from BBC Food, but instead of ring donuts, I improvised a bit to make it Debonairs style dippers. This recipe makes about 40 balls.
For the Donuts:
- 250g/ 1 cup flour
- 25g caster sugar (if you do not have caster sugar handy, simply place normal white sugar in your food processor and whizz for a few seconds.)
- 20g butter or baking margarine, softened
- 1 egg
- 7g instant yeast
- 5g salt
- 75ml warm milk
- sunflower oil for deep frying
Place all ingredients (except oil) in a large bowl.
Using your hands, stir to make a dough. Add a tablespoon of water if necessary and massage for four minutes.
Knead for ten minutes until dough is soft and elastic.
Leave to rise for forty minutes, covered with cling wrap or damp tea towel.
Break pieces of dough off and roll into small balls.
Place balls on a baking sheet lined with wax paper and lightly cover with cling wrap.
Leave to rise for another ten minutes.
Heat oil in a deep pot or fryer to 180C. Drop 5 -8 balls at a time in the oil and fry until golden brown turning once. Remove from oil, drain and sprinkle a bit of caster sugar over hot balls.
- 250ml sugar
- 125ml boiling water
- 90ml cocoa
- 45ml butter
In a heavy based pan, add all ingredients, bring to the boil over medium heat. Stir until all the sugar has dissolved. Remove from heat.
- 20g butter
- 50g light brown sugar
- 120ml golden syrup
- 2ml caramel essence
Place all the ingredients in a heavy based pan. Heat on a medium heat until butter has melted and sugar has dissolved. Cook on a very low heat for another 3-4 minutes, stirring continuously. Remove from heat.
Serve donut dippers and sauce while still warm. Enjoy!