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Sticky bitter chocolate doughnuts

You'll need

  • 390 ml
  • lukewarm milk
  • 125 gm
  • caster sugar
  • 75 gm
  • softened butter, plus extra for greasing
  • 14 gm
  • dried yeast (about 2 sachets)
  • 2
  • eggs, at room temperature
  • 700 gm
  • plain flour, plus extra for dusting
  • For deep-frying/greasing:
  • vegetable oil
  •  
  • Praline crumbs
  • 70 gm
  • hazelnuts
  • 80 gm
  • caster sugar
  •  
  • Sticky bitter chocolate glaze
  • 220 gm
  • caster sugar
  • 200 gm
  • dark chocolate (70% cocoa solids), finely chopped

Method

  • 01
  • Combine milk, sugar, butter, yeast, eggs, half the flour and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, and beat on medium speed until smooth and combined (4-5 minutes). Add remaining flour, a little at a time, beating until dough no longer sticks to the bowl and is smooth and elastic (4-5 minutes). Transfer to a lightly buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-1½ hours).
  • 02
  • Knock back dough, then roll out on a lightly floured surface to 1cm thick. Cut out 9cm-diameter rounds with a floured cutter, then cut a hole in the centre of each with a 3cm-diameter cutter. Transfer doughnuts and holes to a lightly floured tray, allowing space in between to rise, cover with a tea towel and stand until doubled in size (45 minutes-1 hour).
  • 03
  • Meanwhile, for praline crumbs, preheat oven to 180C. Spread hazelnuts on a baking tray and roast until browned (4-5 minutes), then rub between a tea towel to remove skins and place on a lightly oiled oven tray. Combine sugar and 50ml water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (4-5 minutes). Pour over hazelnuts, cool completely, then break into pieces and process in a food processor until finely chopped. Store in an airtight container until required.
  • 04
  • Meanwhile, for sticky bitter chocolate glaze, combine sugar and 60ml water in a small saucepan, stir over medium-high heat until sugar dissolves, then cook until light caramel (8-10 minutes). Remove from heat, add chocolate and 50ml water, return to heat and stir until smooth. Add another 50ml water, stir to combine, strain through a metal sieve into a heatproof bowl. Keep warm over a saucepan of simmering water.
  • 05
  • Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry doughnuts and holes, in batches, turning occasionally until golden and cooked through (5-6 minutes for doughnuts; 3-4 minutes for holes; be careful as hot oil may spit), drain on a wire rack placed over a tray. When cool enough to handle, carefully half-dip doughnuts and holes in sticky bitter chocolate glaze, shake off excess, and place on rack. Scatter with praline crumbs and stand until set (20-30 minutes). Serve warm or at room temperature. Doughnuts are best eaten on day of making.
This recipe is from the June 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 12 people
  • 30 min preparation
  • 40 min cooking (plus proving, resting, cooling, setting)
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At A Glance

  • Serves 12 people
  • 30 min preparation
  • 40 min cooking (plus proving, resting, cooling, setting)

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