Mini doughnuts recipe

Ingredients

• 250 g strong white bread flour
• 250 g plain white flour
• 200 ml warm milk
• 100 g unsalted butter
• 100 g caster sugar
• 2 medium eggs
• 1 tsp dried yeast
• 2 tsp salt
• 1 litre sunflower oil, for frying
• 150 g dark chocolate
• 150 g milk chocolate
• 300 ml double cream

Method

1. Put both flours, the warm milk, butter, caster sugar, eggs, yeast and salt in a stand mixer. Mix with the dough attachment for 10 minutes.
2. Shape the dough into a ball, return it to the bowl, cover and leave it for about 1 hour, until doubled in size.
3. Press the air from the dough and divide it into 20 equal pieces of about 50g. Shape each piece into a ball, make a hole through the centre and leave the rings to rise for another hour, until doubled again.
4. Heat the sunflower oil in a thermostatically controlled deep fryer or deep, stable pan suitable for frying. Fry the doughnuts in small batches for about 5 minutes, turning them so they colour evenly and cook through.
5. Lift the doughnuts out with a slotted spoon, drain them on kitchen paper and coat them in sugar while warm.
6. For the sauce, melt the dark chocolate, milk chocolate and double cream together in a heatproof bowl over barely simmering water, keeping the bowl clear of the water. Stir until smooth and serve warm with the doughnuts.