Voodoo Doughnuts Recipe

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makes: 24

Taken from Tasty by Tony Singh (Headline)


  • 30g caster sugar
  • 13g fast-action dried yeast
  • 225ml milk, warmed to body temperature, plus extra cold milk
  • for brushing
  • 570g strong white bread flour, plus extra for dusting the work surface
  • 1 tsp salt
  • 6 medium eggs
  • 100g softened unsalted butter, cut into small pieces
  • granulated sugar, to dust
  • For the Chocolate chilli custard filling:
  • 500ml milk
  • ¼ tsp dried chilli flakes
  • 150g dark chocolate (minimum 60 per cent cocoa solids), broken into small pieces
  • 6 medium eggs
  • 75g caster sugar
  • 35g plain flour
  • 25g cocoa powder


  • Start with the filling. Put the milk, chilli flakes and chocolate in a pan over a medium heat and bring to the boil. Stir now and again so that the chocolate doesn’t stick to the bottom of the pan and burn.

  • Meanwhile, mix the eggs, sugar, flour and cocoa powder in a large bowl and beat well with a whisk until there are no lumps.

  • Pour the boiling chocolate milk over the cocoa mixture and whisk well then pour back into the pan and bring to the boil over a medium heat. Cook for 5 minutes, stirring constantly. Pour into a bowl through a sieve to catch any lumps, then cover the top with cling fi lm to stop any skin forming. Let it cool before filling the doughnuts.

  • For the doughnuts, dissolve the sugar and the yeast in the warm milk. Sift the fl our and salt into the bowl of an electric mixer fitted with a dough hook, then gradually pour in the milk, mixing on a medium speed. When fully mixed, add the eggs one at a time. Lastly, add the soft butter in three stages and mix well.

  • Knead the mixture to a smooth dough using the machine then cover with a piece of oiled cling film and let it stand in the bowl until it has doubled in size.

  • Knead it again to remove the air (knock back the dough). Roll out to 2–3cm thick on a lightly floured surface then cut out rounds from the dough using a 7cm cutter. Place these doughnuts on a baking tray lined with greaseproof paper. Cover lightly with oiled cling film and leave them to rise again.

  • Preheat the oven to 180ºC/gas 4. Bake the doughnuts in the oven for 15–20 minutes until fully risen and golden in colour.

  • Fill the doughnuts as soon as they come out the oven. Pierce a hole in the doughnuts and, using a piping bag, pipe in the chocolate filling.

  • Gently brush the doughnuts with milk then dust with sugar. (The sugar can be mixed with a little chilli powder for a bit of heat!) Serve immediately –hopefully still a little warm

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