8 gm (1½ tsp firmly packed)fresh yeast (see note)540 gmplain flour70 gmwhite sugar45 gmunsalted butter, at room temperature60 ml (¼ cup)milk, at room temperature5egg yolks Finely grated rindof 1 lemon90 gmTurkish delight, cut into 1.5cm cubesFor deep-frying:sunflower oilHot chocolate250 ml (1 cup)pouring cream80 gmwhite sugar250 ml (1 cup)milk1¾ tspcornflour125 gmdark chocolate (70% cocoa solids), finely chopped
Dissolve yeast in 170ml lukewarm water in a bowl, add 250gm flour, stir until smooth. Cover with plastic wrap, refrigerate overnight.
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).
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).
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.
For cinnamon sugar, combine ingredients in a deep tray and set aside.
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.