• Najwa Kronfel

Doughnuts, Chocolate Sauce and Chai Tea

This is a special occasion treat I made for my son after his first day of school. I enrolled him in a class so that he starts interacting with other kids and of course, help him prepare for pre-k. The class is only once a week and he seem to have liked it. 

I can’t believe I’m already dealing with schools, I must confess I’m not ready yet to let go of my little baby but what choice do I have? I’m really excited for him though. After he finished his class, we went straight to the kitchen to make this doughnuts and celebrate. Needless to say he loved them.

The doughnuts are flavored with nutmeg and then they are rolled into a cinnamon/sugar mixture. You then dip them in the chocolate sauce and finish it all off with a sip of chai tea. Heaven! 


1 package active dry yeast

1/2 cup warm water

1/2 tsp granulated sugar

4 tbsp granulated sugar

1/2 cup evaporated milk

3 tbsp butter, melted

2 large eggs

 3 1/2  cups all purpose flour

2 tsp ground nutmeg

canola oil for frying

Put the warm water in the bowl of an electric mixer fitted with the dough hook attachment, add the yeast and 1/2 tsp sugar, and let it sit for 5 to 10 minutes or until mixture becomes foamy. When the yeast is ready, add the evaporated milk, butter, the remaining sugar, eggs and nutmeg, mix until combined. Lower your mixer to low gradually add the flour. Mix for 4 to 5 minutes or until the dough comes together and pulls away from the mixing bowl (add more flour if the dough is too wet, 1 tbsp at a time). Place the dough in a buttered bowl, cover with plastic wrap and let the dough rest for 1- 1 1/2 hours or until double in size. Turn the dough onto a floured working surface and gently roll the dough to 1-inch thick. Using a doughnut cutter or a cookie cutter, cut the doughnuts, place them on a floured surface, cover them with a kitchen towel and let them rest for 30 minutes before frying. Fry the doughnuts for about 40 seconds to a minute on each side or until brown. Transfer them to a cooling rack and rolled them in cinnamon-sugar while still hot. 


1 cup sugar

2 tbsp ground cinnamon 

Chocolate Sauce

6 oz chocolate

3/4 cup whole milk

1 tsp vanilla extract

In a saucepan, heat the milk until almost boiling. In a double boiler or a in a heat proof bowl set over a pot of simmering water, place the chocolate, pour the hot milk and vanilla, let it sit without whisking for 2 minutes then stir the chocolate mixture until all has melted and it’s smooth.

Chai Tea

Serves 6

10 cardamon pots

12 whole cloves

1 large cinnamon stick 

1/2 tsp freshly ground nutmeg

6 star anise

2 tbsp fresh ginger, peeled thinly sliced

8 black peppercorns

5 cups water

2 tbsp black tea

4 tbsp brown sugar or honey

2 cup milk, warm

In a saucepan, combine all the ingredients except the tea, sugar and milk. Boil for 5 minutes, remove from the heat and let the water get infused with the spices for 10 minutes. Bring it back to a boil, turn the heat off and add the tea. Steep for 2 minutes then strain the mixture. Discard spices and tea and return to the saucepan. Stir in the sugar and milk and serve hot. 

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