Night & Day Donuts
Rating
These doughnuts are so beautiful and delicious, you will never have eyes for a sad shop-bought one again.
Ingredients
- 155ml milk, warmed
- ½ tbsp granulated sugar
- 6g yeast
- 2 egg yolks
- 60g granulated sugar
- 190g plain flour
- 75g cocoa powder
- 55g butter, melted and cooled
- 1 tsp vanilla essence
- 1g salt
- 155ml milk, warmed
- ½ tbsp granulated sugar
- 6g yeast
- 250g plain flour
- 2 egg yolks
- 60g granulated sugar
- 55g butter, melted and cooled
- 1 tsp vanilla essence
- 1g salt
- 150g chocolate sandwich cookies
- 260g cream cheese
- 50g icing sugar
- 100ml heavy cream
- 150g granulated sugar
Instructions
- Whisk the milk, sugar and yeast together and leave for 5 mins.
- Add the flour, cocoa powder, egg yolks, sugar, melted butter, vanilla essence and salt. Combine into a wet batter, then turn out on a well floured surface and knead until it is smooth. Place in a lightly oiled bowl, cover with cling film and leave to rise for about 1 hour.
- Repeat this process for your plain dough. Place in a separate oiled bowl and leave to rise for 1 hour after kneading.
- Roll both doughs out to about ½ inch thickness. Place the chocolate dough on top of the regular dough and roll out again to about ½ inch thickness.
- Using a 3 inch circle cutter, cut out as many circles as possible and place on a lightly oiled baking tray. Cover with cling film and leave to rise again for about 1 hour.
- Fill a large sturdy saucepan a third of the way with vegetable oil. Heat to 170C/325F. Carefully place the doughnuts in the oil a few at a time and fry for about 3-4 mins, turning over once to ensure even browning. When cooked, place on a tray lined with paper towel to drain.
- Leave to cool for a minute or two, then toss in the granulated sugar until coated. Leave to cool totally.
- Place your filling in a piping bag and make a small hole on the edge of each doughnut. Pipe your mixture into each doughnut to fill the hollow inside.
- Serve and enjoy!
