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Doughnuts and hot chocolate sauce


You'll need

8 gm (1½ tsp firmly packed) fresh yeast (see note) 540 gm plain flour 70 gm white sugar 45 gm unsalted butter, at room temperature 60 ml (¼ cup) milk, at room temperature 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 (1 cup) pouring cream 80 gm white sugar 250 ml (1 cup) milk 1¾ tsp cornflour 125 gm dark chocolate (70% cocoa solids), finely chopped

Method

  • 01
  • Dissolve yeast in 170ml lukewarm water in a bowl, add 250gm flour, stir until smooth. Cover with plastic wrap, refrigerate overnight.
  • 02
  • 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).
  • 03
  • 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).
  • 04
  • 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.
  • 05
  • For cinnamon sugar, combine ingredients in a deep tray and set aside.
  • 06
  • 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.
Note 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 Australian Gourmet Traveller.

"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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Muscat de Samos, the Greek version of Franceís Muscat de Beaumes-de-Venise.

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