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Milk chocolate-filled cinnamon doughnuts

You'll need

7 gm dried yeast 250 ml (1 cup) buttermilk, at room temperature 55 gm (¼ cup) golden caster sugar 710 gm (4¾ cups) plain flour 100 gm unsalted butter, melted 3 eggs 100 gm milk chocolate, coarsely chopped For brushing: milk For deep-frying: vegetable oil For dusting: cinnamon sugar


  • 01
  • Combine yeast, buttermilk, sugar and ¼ cup warm water in the bowl of an electric mixer and stand for 10 minutes or until foamy. Add flour, butter, eggs and a pinch of salt and mix using dough hook attachment. Turn onto a floured surface and knead until smooth, place in a lightly oiled bowl, turn to coat, cover with plastic wrap and stand for 1 hour or until doubled in size.
  • 02
  • Turn dough onto a lightly floured surface and roll to 3mm thick. Using a 7.5cm-round cutter dipped in flour, cut out rounds, re-roll dough and repeat. Divide milk chocolate among half the rounds, placing in centre, brush edges with milk and top with remaining rounds. Using a 6.5cm-round cutter dipped in flour, trim rounds, pressing to seal. Place 2cm apart on a lightly floured tray and stand for 30 minutes or until doubled in size.
  • 03
  • Heat oil in a large deep saucepan or deep-fryer to 160C. Deep-fry doughnuts, in batches, turning occasionally for 2-3 minutes, or until puffed and golden. Roll in cinnamon sugar and serve immediately.

At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

Featured in

Apr 2007

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