Sweet, fluffy and simply irresistible.
Ingredients
Makes approximately 20 mini doughnuts
- 125g plain flour
- 15g caster sugar
- 2.5g fine salt
- 2.5g fresh yeast
- 42g lukewarm milk
- 1 egg, beaten
- 42g butter, softened
- Neutral oil, for frying
- Lightly spiced cinnamon sugar
- 60g caster sugar
- ½ tsp ground cinnamon
For the chocolate dipping sauce
- 150g dark chocolate, chopped
- 160ml cream
- 15g butter
- 10g golden syrup
- Pinch of sea salt
Method
The day before:
1. Crumble the fresh yeast into the lukewarm milk and stir to dissolve.
2. Mix the flour, sugar and salt in a bowl. Add the yeast mixture and beaten egg. Knead until the dough comes together, then gradually add the softened butter. Continue kneading until smooth and elastic. The dough will be soft and slightly sticky.
3. Cover and refrigerate overnight to cold proof.
The next day:
4. Roll out the cold dough on a lightly floured surface to about 1–1.5 cm thick. Cut rounds with a 4 cm cutter, then use a smaller cutter to make the holes. Gently gather and reroll the offcuts once.
5. Place the rings and centres on lightly floured trays. Cover loosely and leave at room temperature until visibly puffy.
6. Mix the sugar and cinnamon. Heat the oil to 190°C. Fry the rings in small batches for approximately 1½–2 minutes per side, until golden and cooked through.
7. Drain briefly, then toss the warm doughnuts in the cinnamon sugar.
For the sauce:
8. Heat the cream and golden syrup until steaming. Pour over the chocolate and leave for 1–2 minutes.
9. Stir until smooth, then stir in the butter and sea salt. Serve warm for dipping.
