Chocolate Berry Fritters
Chocolate yeast donuts are loaded with three kinds of berries and then covered in sweet icing.
Prep Time20 mins
Cook Time15 mins
Resting time2 hrs
Total Time2 hrs 35 mins
Servings: 10 servings
For the dough:
- 1 cup whole milk
- 2 tablespoons butter salt
- 3 ounces semi-sweet chocolate chopped
- ¼ cup sugar
- 1 teaspoon salt
- 1 package active dry yeast
- 2 tablespoons warm water
- 3 ½ - 4 cups all-purpose flour plus more for dusting
- 2 large eggs
- 1 cup mixed berries chopped
- 1 quart vegetable oil for frying
For the icing:
- 2 cups powdered sugar
- ⅛ teaspoon salt
- ¼ cup milk
First we will begin making the dough. Heat up milk in a small sauce pan until it begins to simmer. Remove from heat and add butter, chopped chocolate, sugar and salt and stir. Let it cool down to lukewarm to the touch. Stir milk to combine with chocolate. While milk is cooling, proof the yeast by adding the warm water and yeast in a small bowl and stirring together. Let it activate by setting it aside for 10 minutes.
Once milk is cool, add to a large bowl, along with 3 ¼ cups of the flour, cocoa powder, eggs, and yeast mixture. Stir together with a wooden spoon until combined. The dough will be very thick but still pretty wet and sticky.
Place ½ cup of flour on the surface of your counter. Place dough on top of it and begin kneading the dough with the flour until all the flour is mixed into the dough. Keep kneading for about 4-5 minutes until the dough is smooth and elastic. If it starts to stick to the counter, add a little more flour. Once you finish kneading, shape into a ball. Lightly grease another large bowl and place the ball of dough into bowl. Cover with a kitchen towel and let it
rise for 2 hours, where it will be double the size. I like to place mine in the microwave to keep it away from any cool draft from the A/C.
Once dough has risen, punch it down with your fist and remove from the bowl. Lightly dust your counter with flour and place the dough on top. Roll out dough into a large rectangle, 16 inches x 24 inches. Sprinkle chopped berries along the bottom half of the long edge of the rectangle. Fold dough in half and seal all the edges together. Cut dough into 12 short strips. Cut each strip into 4 pieces. Take one strip of three pieces and gather together in to a ball,
tucking the berries into the center and making sure none are exposed. If the berries release a lot of juice, add flour to your hands and press into the fritters to help absorb the extra juice while your form the fritter. Flatten into a round fritter. If you can see the berries, they'll probably escape while frying. Place onto baking sheet. Repeat with the other sets of strips. set fritters aside while we heat up the oil.
Place all vegetable oil into a Dutch oven. Heat over medium until oil reaches 350 degrees. Use a candy thermometer to watch temperature. Once oil is hot enough, add two fritters to oil. Cook for 2 minutes on each side and then remove. The fritters may separate into pieces but don't worry - they'll still taste amazing! If this bothers you, make sure to pinch the dough together and seal in the berries before frying. Drain fried fritters on paper towels and repeat with other fritters. Do not cook more than 2 at a time.
Once all the fritters are done frying and have cooled for at least 5 minutes, it's time to dip into icing. Mix powdered sugar, milk and salt together to form icing. Add more milk if it's too thick. Dip each fritter into ice and let excess drain off. Icing will dry in about 30 minutes. Serve immediately and within 24 hours.