These chocolate doughnuts are easy to make and even easier to enjoy.
- 7g dried instant yeast
- 200ml lukewarm milk
- 1/4 cup caster sugar (60ml)
- 2 egg yolks
- 2 cups plain flour (475ml)
- 50g butter
- 1/2 cup cocoa powder (120ml)
- Sunflower oil, to deep-fry
- 110g pure icing sugar
- 40g cocoa powder
- 1/4 cup warm milk (60ml)
- sprinkles (optional)
Mix yeast, milk and 1 tsp sugar in a bowl. Set aside for 10 minutes or until frothy.
Whisk egg yolks and butter in a bowl and then mix flour, cocoa and remaining caster sugar in the bowl.
Add egg mixture, then add yeast mixture in a big bowl.
Knead the mixture until smooth and elastic. Place in a greased bowl and cover it. Set aside in a warm place for 1 hour or until doubled in size.
Roll out to an even thickness. Using a cutter, cut out 6 rounds, then make a hole in the center of each round.
Place on a tray and covered with a clean tea towel. Set aside for 20 minutes or until slightly risen.
Half-fill a saucepan or deep-fryer with oil and heat it. Deep-fry doughnuts, turning halfway, for 5 minutes or until fluffy and cooked through. Remove doughnuts and drain on paper towel. For the glaze, whisk all ingredients in a bowl until smooth. Dip one face of doughnuts in glaze, then place, glazed-side up, on a wire rack. Scatter with salt, if desired. Serve warm.
For the glaze, whisk all ingredients in a bowl until smooth. Dip one face of doughnuts in glaze, then place, glazed-side up, on a wire rack.