• 1kg strong flour
  • 20g salt
  • 200g caster sugar
  • 125g butter
  • 15g fresh yeast or 7g dried yeast
  • 600ml milk
  • Mini eggs or your favourite Easter treat
  • 90g milk chocolate
  • 30g butter
  • 3 tsp golden syrup
  • 3 tsp milk

There is nothing quite as irresistible as a freshly cooked chocolate mini egg doughnut.


  • Place the salt, flour and sugar in to a mixing machine with a dough hook
  • Warm the milk with the butter and yeast until it is body temperature
  • Put the mixer on a low speed and start to add the milk mix to the flour
  • When it’s well mixed, leave the mixer on a medium speed for around 10 mins until the mix is smooth, then transfer to a clean bowl and cover.
  • Leave in the fridge overnight
  • The next morning roll the dough on a floured service then use a large cutter and small one to cut out a ring shape and put onto a tray with parchment on.
  • Leave to prove in a warm place covered lightly.
  • When ready fry them at 170C in clean oil.

To make the glaze

  • Place all the ingredients in to a bowl over a pan of boiling water, warm through until all the ingredients have melted together.
  • Once the doughnuts have cooled a little dip the doughnut in to the glaze mix so half of it is covered then turnover and decorate with the mini legs and leave the chocolate to set a little.
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