Chocolate Orange Doughnuts

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Makes 12


  • 375g strong bread flour
  • 2tbsp cocoa powder
  • 95g butter, cubed
  • 1 x 7g sachet of fast action dried yeast
  • 1 tsp salt
  • 30g caster sugar
  • Zest of 1 orange
  • 2 large eggs
  • 100ml water, warm

For the Filling

  • 30g cocoa powder
  • 30g icing sugar
  • Zest of 2 oranges
  • 30ml milk
  • 600ml double cream

To Decorate

  • 1 Terry’s chocolate orange
  • 200g caster sugar
  • 100g butter, melted


To make the bread base, sieve the flour and cocoa powder into a large bowl. Rub in the butter until it resembles fine bread crumbs. Stir in the yeast, salt, sugar and orange zest until fully combined. Make a well in the centre, add the egg and water and mix together until a pliable dough is formed. Turn the dough onto a lightly floured work surface and knead for 10 minutes until springy when touched. Place in a lightly greased bowl, cover with cling film and allow to prove for 1 hour until doubled in size On the top of the AGA, in a warm location, away from the hotspots is the perfect place to do this.

Knock back the dough lightly and divide into 12 equal balls (its about 60g per portion). Using your hands shape into round balls and place on a lined, full size, baking sheet, leaving space for the doughnuts to expand slightly. Cover the tray loosely in cling film and allow to prove for 20-30 minutes.   

2 Oven AGA: Place the baking sheet on the grid shelf set on the floor of the Roasting Oven and slide the cold plain shelf on the second set of runners down. Bake for 10-12 minutes, until the doughnuts are firm but still soft to touch.

3, 4 and 5 Oven AGA:  Place the baking sheet on the grid shelf set on the floor of the Baking Oven 10-12 minutes, until the doughnuts are firm but still soft to touch.

Remove from the oven and allow to cool on a wire rack. Place the 200g of caster sugar in a large tray.  Once the doughnuts are fully cool, use a knife and make a small hole in the side of the doughnuts, brush with the melted butter toss in the caster sugar.

To make the filling place the cocoa powder, icing sugar and milk in a large bowl, whisk until smooth and free of lumps. Add the cream and whisk until you have medium to stiff peaks. Place in a piping bag with a small nozzle. Pipe the cream into the small hole, until nicely filled. Then place a section of chocolate orange in the hole to stop the cream escaping.

By Alexandra Dibble

AGA Rangemaster Group Home Economist



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