- 2 t dry yeast
- 1 1⁄2 T warm water
- 1⁄2 cup milk, warmed
- 2 T caster sugar, plus extra for sprinkling
- 50 g butter, melted
- 270 g flour
- 2 free-range eggs
- Vegetable oil, for frying
- For the chocolate ganache filling:
- 200 g milk chocolate, roughly chopped
- 2⁄3 cup cream
Place the yeast, water, milk and 1 T sugar in a large glass bowl. Place in a warm place for 20 minutes, or until bubbles appear on the surface.
Add the remaining ingredients and use a knife to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth.
Place the dough in a lightly oiled bowl. Cover with a clean, damp cloth and place in a warm area for approximately 45 minutes, or until doubled in size.
Once doubled, knead for 5 minutes until smooth and elastic. Roll 2 T dough into a ball and place onto a greased baking tray. Repeat with the remaining dough and set aside for 30 minutes.
Heat the oil to 180°C in a large saucepan. Deep-fry the doughnuts for 1 minute on each side, or until golden. Drain on kitchen paper and sprinkle with caster sugar.
To make the ganache, heat the cream in a saucepan and stir in the chocolate. Allow to cool and set. Pour the ganache into a piping bag.
To assemble, make a small incision into the side of each doughnut. Pipe the ganache into the doughnuts and serve immediately.
Cook's note: There’s no shortage of great doughnuts on offer but nothing beats the satisfaction of eating a still warm, ganache-filled, home-made doughnut.