Mix the caster sugar with a little cinnamon and roll the donuts in it. Serve with the chocolate sauce for dipping while they are still warm.
Ingredients
- active dry yeast 1 pack (1 tbsp)
- plain flour 500g, plus more for dusting
- caster sugar 100g, plus more for coating
- plain yoghurt 1 tbsp
- eggs 3 yolks
- butter 25g, melted and cooled
- groundnut oil or rapeseed oil for deep-frying
- cinnamon for dusting
CHOCOLTE SAUCE
- dark chocolate 200g, broken into chunks
- double cream 142ml pot
Method
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Step 1
Mix the yeast with 135ml warm water and stand for about 5 minutes, until foamy. Add the 125g flour and mix until combined – if you have a table top mixer, use the beater attachment, cover and leave to rise until doubled in volume.
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Step 2
Add the remaining flour along with the sugar, yoghurt and a pinch of salt, then add the egg yolks and cooled melted butter and beat until the dough comes together, about 2 minutes. Knead for a minute then put in an oiled bowl, cover and leave to rise again until doubled in size.
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Step 3
Cut the dough in half and cover with clingfilm. Roll out each piece on a floured surface to 1cm thick. Using a very small round cutter (3cm max), cut out rounds. Put on a piece of non-stick baking paper and leave to stand for 15 minutes.
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Step 4
Make the chocolate sauce by melting the chocolate into the cream in a pan or microwave. Keep warm.
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Step 5
Heat a pan or a deep fryer ⅓ full of oil until it’s hot enough to brown a cube of bread in 1 minute. Fry the donuts in batches, turning, until they’re golden brown – about a minute each side. drain on paper towels.
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Step 6
Mix the caster sugar with a little cinnamon and roll the donuts in it. Serve with the chocolate sauce for dipping while they are still warm.
Nutritional Information
- Fat 11.6g
- Saturates 4.7g
- Carbs 30.4g
- Fibre 0.9g
- Protein 3.2g
- Salt 0.03g
