Name: Doughnuts and hot chocolate sauce
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8
Ingredients: 8 gm fresh yeast (see note) (1½ tsp firmly packed); 540 gm plain flour; 70 gm white sugar; 45 gm unsalted butter, at room temperature; 60 ml milk, at room temperature (¼ cup); 5 egg yolks; Finely grated rind of 1 lemon; 90 gm Turkish delight, cut into 1.5cm cubes; For deep-frying: sunflower oil; Hot chocolate; 250 ml pouring cream (1 cup); 80 gm white sugar; 250 ml milk (1 cup); 1¾ tsp cornflour; 125 gm dark chocolate (70% cocoa solids), finely chopped

“With apologies to my ancestors, I’m afraid these are more Krispy Kreme than loukoumades.” You’ll need to begin this recipe a day ahead.

Ingredients

8 gm fresh yeast (see note) (1½ tsp firmly packed)

540 gm plain flour

70 gm white sugar

45 gm unsalted butter, at room temperature

60 ml milk, at room temperature (¼ cup)

5 egg yolks

Finely grated rind of 1 lemon

90 gm Turkish delight, cut into 1.5cm cubes

For deep-frying: sunflower oil

Hot chocolate

250 ml pouring cream (1 cup)

80 gm white sugar

250 ml milk (1 cup)

1¾ tsp cornflour

125 gm dark chocolate (70% cocoa solids), finely chopped

Method

Main

1.Dissolve yeast in 170ml lukewarm water in a bowl, add 250gm flour, stir until smooth. Cover with plastic wrap, refrigerate overnight.

2.Transfer to an electric mixer fitted with a dough hook, add sugar, butter, milk, yolks, lemon rind, remaining flour and ½ tsp salt. Mix on low speed until a very soft dough forms (5-6 minutes), transfer to a tray dusted with flour, dust top with flour, cover with a tea towel and refrigerate until just firm (2-4 hours).

3.Turn onto a lightly floured surface, roll out to 1.2cm thick (about 31cm x 31cm) and cut into rough 2cm x 3cm rectangles. Make an incision in the side of each rectangle, push in a cube of Turkish delight, then pinch to seal. Transfer to well-floured trays, cover with a tea towel and stand in a warm place until slightly risen (30 minutes-1 hour).

4.Meanwhile, for hot chocolate, combine cream, sugar and 185ml milk in a saucepan and warm over medium heat until bubbling around the edges (4-5 minutes). Mix cornflour and remaining milk in a small bowl until smooth, add to pan and whisk continuously until slightly thickened (1-2 minutes). Add chocolate, whisk until smooth (1 minute) and keep warm.

5.For cinnamon sugar, combine ingredients in a deep tray and set aside.

6.Preheat oil in a large saucepan or deep-fryer to 180C. Deep-fry doughnuts in batches, turning occasionally, until golden and cooked through (1½ -2 minutes; be careful as hot oil will spit). Remove with a slotted spoon, toss in cinnamon sugar, shake off excess, and serve hot with hot chocolate.

Fresh yeast is available from select health-food shops and delicatessens. If it’s unavailable, use dried yeast (you’ll only need half the amount).
This recipe is from the May 2012 issue of
.
Drink Suggestion: Muscat de Samos, the Greek version of Franceís Muscat de Beaumes-de-Venise. Drink suggestion by Sam Christie
Notes

jonathan-barthelmes

Styling by Emma Knowles

Ingredients

Method

Main

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