baji ko donut banenay ka shok charha

Ingredients

• 2 cups All-Purpose Flour (for donut dough, sifted)
• 1 tsp Active Dry Yeast (fresh yeast, dissolved in warm milk)
• 2 Tbsp Granulated Sugar (for donut dough)
• 1/2 tsp Salt (for donut dough)
• 3/4 cup Warm Milk (about 110°F/43°C, for activating yeast)
• 2 Tbsp Unsalted Butter (softened, for donut dough)
• 1 large Egg (room temperature, for donut dough)
• 1/2 cup All-Purpose Flour (for cake batter, sifted)
• 2 Tbsp Cocoa Powder (unsweetened, for cake batter)
• 1/4 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/8 tsp Salt
• 1/3 cup Granulated Sugar (for cake batter)
• 2 Tbsp Vegetable Oil (for cake batter)
• 1 large Egg (room temperature, for cake batter)
• 3 Tbsp Milk (for cake batter)
• 2 Tbsp Hot Coffee Water (strong brewed coffee, adds flavor)
• 1/2 cup Powdered Sugar (for chocolate icing)
• 1 tsp Cornstarch (for chocolate icing)
• 2 Tbsp Cocoa Powder (for chocolate icing)
• 2 Tbsp Milk (for chocolate icing)
• 50 g Dark Chocolate (70% cocoa, for icing)
• 1 Tbsp Unsalted Butter (for icing, cut into cubes)
• 2 Egg Whites (for chocolate crunch wafer)
• 2 Tbsp All-Purpose Flour (for chocolate crunch wafer)
• 2 Tbsp Granulated Sugar (for chocolate crunch wafer)
• 2 Tbsp Unsalted Butter (melted, for chocolate crunch wafer)
• 30 g Dark Chocolate (melted, for filling the donut interior)
• Enough Vegetable Oil (for deep‑frying donuts (≈350°F/175°C))

Instructions

1. Make Donut Dough

   In a mixing bowl combine 2 cups flour, 1 tsp yeast, 2 Tbsp sugar and 1/2 tsp salt. Warm the milk to about 110°F, then add it together with 2 Tbsp softened butter and 1 beaten egg. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes until smooth and elastic.

   Time: PT5M

2. First Rest (Proof)

   Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. This allows the yeast to activate and the dough to relax.

   Time: PT30M

3. Prepare Cake Batter

   While the dough rests, whisk together 1/2 cup flour, 2 Tbsp cocoa powder, 1/4 tsp baking soda, 1/2 tsp baking powder, 1/8 tsp salt and 1/3 cup sugar. Add 2 Tbsp oil, 1 beaten egg, 3 Tbsp milk, and 2 Tbsp hot coffee water. Mix until smooth.

   Time: PT5M

4. Bake the Cake

   Pour the batter into a greased cupcake tin (about 6‑8 mini cups) and bake in a pre‑heated oven at 180°C for 20 minutes, or until a toothpick comes out clean.

   Time: PT20M

   Temperature: 180°C

5. Make Chocolate Icing

   In a saucepan combine 1/2 cup powdered sugar, 1 tsp cornstarch and 2 Tbsp cocoa powder. Add 2 Tbsp milk and whisk over medium heat until the mixture thickens (about 5 minutes). Remove from heat and stir in 50 g chopped dark chocolate and 1 Tbsp butter until glossy. Let cool to a spreadable consistency.

   Time: PT10M

6. Prepare Chocolate Crunch Wafer

   Whisk 2 egg whites until frothy, then fold in 2 Tbsp flour, 2 Tbsp sugar and 2 Tbsp melted butter. Spread the thin batter onto a parchment‑lined baking sheet, forming a large rectangle about 1‑2 mm thick.

   Time: PT5M

7. Bake the Crunch Wafer

   Bake the wafer in a pre‑heated oven at 180°C for 5 minutes, or until just set and lightly golden. Remove and let cool completely, then break into small shards.

   Time: PT5M

   Temperature: 180°C

8. Shape Donuts

   Turn the rested dough onto a lightly floured surface and roll to about ½‑inch thickness. Using a donut cutter, cut out circles and then cut a smaller hole in the center. Place the shaped donuts on parchment and let rest for 5 minutes.

   Time: PT5M

9. Fry Donuts

   Heat vegetable oil in a deep pan to 350°F (175°C). Gently slide donuts into the oil, frying 1‑2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

10. Fill Donuts with Cake

    Using a small pastry tip, pipe a bite‑sized piece of the baked chocolate cake into the center hole of each donut. Lightly press to seal.

    Time: PT5M

11. Coat with Chocolate Icing and Crunch

    Dip each filled donut into the cooled chocolate icing, allowing excess to drip off. Immediately roll or sprinkle the donut in the crushed chocolate crunch wafer shards. Place on a cooling rack to set.

    Time: PT5M

12. Cool and Serve

    Allow the donuts to set for 5 minutes at room temperature. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten‑Free Flour Blend
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Salt: Sea Salt
• Instead of Warm Milk: Almond Milk, Soy Milk
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Egg: Flax Egg (1 tbsp ground flax + 3 tbsp water)
• Instead of All-Purpose Flour: Cake Flour
• Instead of Cocoa Powder: Dutch‑Processed Cocoa
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Egg: Flax Egg
• Instead of Milk: Almond Milk
• Instead of Hot Coffee Water: Hot Water
• Instead of Powdered Sugar: Granulated Sugar (blended)
• Instead of Cornstarch: Arrowroot Powder
• Instead of Cocoa Powder: Dutch‑Processed Cocoa
• Instead of Milk: Almond Milk
• Instead of Dark Chocolate: Milk Chocolate
• Instead of Unsalted Butter: Margarine
• Instead of Egg Whites: Aquafaba (3 Tbsp)
• Instead of All-Purpose Flour: Rice Flour
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Unsalted Butter: Margarine
• Instead of Dark Chocolate: Milk Chocolate
• Instead of Vegetable Oil: Canola Oil, Peanut Oil

Equipment Needed

• Mixing Bowl
• Whisk
• Rolling Pin
• Donut Cutter or Round Cutter
• Baking Sheet
• Parchment Paper
• Deep Frying Pan or Deep Fryer
• Thermometer
• Spatula
• Cooling Rack
• Saucepan
• Pastry Bag or Small Spoon (optional)

Critical Steps — Do Not Skip

• Proofing the donut dough for 30 minutes.
• Maintaining oil temperature at 350°F while frying.
• Not over‑baking the chocolate crunch wafer.
• Sealing the cake filling inside the donut before icing.

Chef Tips from the Video

• For extra shine, brush the finished donuts with a thin layer of melted chocolate before adding the crunch.
• Add a pinch of sea salt on top of the icing for a sweet‑salty contrast.
• If you prefer a lighter texture, replace half of the all‑purpose flour with cake flour in the donut dough.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped donuts for up to 1 month; reheat in oven before serving.

Room temperature: Best consumed within 24 hours; keep in a sealed jar.

Make-Ahead Tips

• The donut dough can be prepared a day ahead and refrigerated; let it come to room temperature before shaping.
• Bake the chocolate cake batter in advance; store the cooled cake in the fridge and use within 2 days.
• Chocolate icing can be made ahead and kept in a sealed container at room temperature for up to 24 hours.

Frequently Asked Questions