"Dirty" Chocolate Donuts
An Original Recipe by Lorraine Elliott/Not Quite Nigella
- 3 teaspoons instant dried yeast
- 2/3 cup lukewarm water
- 1/3 cup sugar
- 2 1/4 cups bread flour (plus a little extra for rolling)
- 1 teaspoon fine salt
- oil for deep frying
- 200g/7ozs. chocolate (milk or dark, I used a 50/50 mix of both)
- 1/4 cup coconut oil
- 1 cup Milo
Step 1 - In a bowl of an electric mixer fitted with a dough hook add the yeast, water, sugar and flour. Start kneading until it forms a dough and becomes elastic. Add a little bit more water if it needs it.
Step 2 - Flour a clean surface and roll out the dough to about half an inch thick. Cut out circles with a 2 inch or 5cm round cutter and then using a small circle cutter (I actually use an apple corer) cut out the centre. Place in a warm, draught free area (I usually put it in an oven that I've set to 35C and then switched off) for 30-40 minutes. Allow to rise to about double the height.
Step 3 - Place oil in a deep fryer or in a heavy based pot and heat it to 180C/350F. Place the donuts in the oil and fry for 1 minute on each side. Drain on a double layer of absorbent paper.
Step 4 - Empty the Milo into a shallow dish with sides. Melt the chocolate and coconut oil and dip the donuts in the chocolate and then dip into the Milo.