Milk chocolate-filled cinnamon doughnuts

Name: Milk chocolate-filled cinnamon doughnuts
Yield: Serves 15
Ingredients: 7 gm dried yeast; 250 ml buttermilk, at room temperature (1 cup); 55 gm golden caster sugar (¼ cup); 710 gm plain flour (4¾ cups); 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

Australian Gourmet Traveller dessert recipe for milk chocolate-filled cinnamon doughnuts

Sep 26, 2007 2:22am

By Emma Knowles

Serves 15

Milk chocolate-filled cinnamon doughnuts

Ingredients

7 gm dried yeast
250 ml buttermilk, at room temperature (1 cup)
55 gm golden caster sugar (¼ cup)
710 gm plain flour (4¾ cups)
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

Method

Main

1
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.
2
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.
3
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.