Charlie & the

Chocolate Factory:

Doughnuts

Recipe (Dounuts):

  • 500g/1lb strong white flour, plus extra for dusting

  • 1tsp salt

  • 1 x 7g/¼oz sachet fact-action dried yeast

  • 300ml/10fl oz milk

  • 40g/1½oz unsalted butter, softened at room temperature

  • 1 free-range egg

  • vegetable oil, for greasing

Recipe (Glaze):

  • For 8 donuts

    • 85g semi-sweet chocolate or chocolate chips

    • 3 tablespoons heavy cream

    • 2 tablespoons (30g) unsalted butter

  • For 3 milk chocolate glaze

    • 32g of milk chocolate

    • 17g heavy cream

    • 11g unsalted butter

  • Make the chocolate glaze:

  • Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.

History of Doughnuts:

Although much debated, the origin of donuts is not as assumed to be of one country or created by a specific person, but instead has been traced across the globe in numerous variations. An example is the dutch’s, whose donuts have been traced back to the mid 19th century. Olykoeks, also known as “oil cakes” were balls of dough fried in pork fat until golden brown.


Hansen Gregory was the first to create a solution of the uncooked centre. In 1847, Gregory had punched a hole into the center of the dough which increased the surface area, eliminating the uncooked centre.


Reference:

https://www.thespruceeats.com/the-history-of-doughnuts-1328766



Apologies, for our photographer has somehow turned into a blueberry, and therefore our photos have mysteriously disappeared- most likely ruined in the chocolate lake. These images are all from mysterious different sources that can no longer be identified. Our doughnuts for reference somewhat resemble the images we have on this website :)