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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

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

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool