This week's recipe is made by our very own Anna Frost aka Frosty/the Frostualtor/ Count Frostula. She's the genius that comes up with all our delish flavour combinations and is a bit of a whizz in the kitchen. Enjoy!
Makes 20 doughnuts although the recipe can easily be halved
Start prepping the day before you want to gorge ☺
You’ll need a thermometer, and a piping bag for this one
For the dough
- 500g strong white bread flour
- 60g caster sugar
- 10g of salt (approx. 2 teaspoons)
- 1 sachet of dried yeast
- 25g cocoa powder
- 4 eggs
- 150ml whole milk
- 125g softened unsalted butter
- 1 litre of sunflower oil
For the filling
- 500ml whole milk
- 2 eggs
- 4 eggs yolks
- 200g caster sugar
- 30g cocoa powder
- 30g cornflour
- 80g dark chocolate, broken into small pieces
- Add all the ingredients for the dough in a large mixing bowl, apart from the butter. Knead this for 8 minutes by hand, or the same time in using the dough hook of free-standing mixer or until the dough starts coming away from the bowl.
- Allow the dough to rest for a minute or so, then knead again whilst adding in small amounts of the butter at a time. Once all the butter is added, give it 5 more minutes of kneading. The dough will be very stretchy and fairly sticky by this point. The whole kneading processing may take up to half an hour so just be patient.
- Pop the dough back in the bowl, cover with cling film and allow it to double in size. Give it one final, short knead by hand, cover again and refrigerate overnight.
- Meanwhile, time to make the filling! Pour the milk into a saucepan and bring to the boil over a medium heat. In a separate bowl, whisk the other ingredients until smooth. Once the milk is ready, pour it over the egg-choc mix and whisk it thoroughly to combine. Add it back to the pan, over a low heat, and whisk it until it has thickened. Once ready, pour into a bowl, pressing cling film to its surface and keep in the fridge.
- Take the dough out, and divide it into 50g pieces. Roll each piece into a tight ball and place on a piece of floured greaseproof paper. Make sure to leave space between the dough balls. Cover with cling film and allow to prove until they have doubled in size – this should take around 4 hours.
- Cut the paper around each doughnut to a square. Heat the oil in a large shallow pan to 180C. It is important that the oil remains at this temperature throughout the frying process to stop the doughnuts from burning and being raw in the middle if too high, or saturated with oil if the temperature is too low.
- Carefully drop the dough into the hot oil, 2 – 3 at a time, and fry for 2 minutes each side. When finished allow to drain on some kitchen roll.
- When still warm, cover in caster sugar. You can also use desiccated coconut, vanilla sugar or anything else to give them a little bit of extra pizazz, or to match the chocolate used in the centre!
- Make a small incision in the side of the doughnut and use a piping bag to fill the doughnut with the chocolate filling.
- Scoff away…but don’t lick your lips