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Milk Chocolate Doughnuts with Cinnamon Crust

A new version of my Rose Turkish Delight Doughnuts. Get crazy with whatever chocolate you like. Cadbury Caramello was a winner for my household!

Its really important to get the doughnuts into the cinnamon sugar as soon as they have been patted dry. The cinnamon with cool with the dough and form a delicious crust!


1 packet instant yeast 2 tbsp warm water 3 1/4 c plain flour, sifted 2 tbsp caster sugar 1 c milk 1 egg 1 tsp vanilla extract 75 g butter 250 g chocolate - whatever chocolate you like 2 tbsp caster sugar

1 tbsp cinnamon Oil for frying In a bowl combine yeast and water. Stir and leave for 5 minutes. You want the liquid to by bubbly. If it isn't, the yeast isn't active. Start again. Combine all the remaining ingredients to the yeast mixture. Stir to combine. Give you hands a dusting of flour and give the dough a light knead. 2 minutes. Cover with a tea towel and place somewhere warm for roughly 20 minutes. After 20 minutes turn the dough out onto a lightly floured surface. Knead until the dough is smooth but still a little sticky. Roughly 3 minutes. Return to the bowl and leave for 30 minutes. Heat oil in a deep pan. Take a pinch of dough, wrap it around the chocolate and remove excess dough. Roll it as if you were making biscuits to form a ball. You want just enough dough to cover the chocolate, as they expand and it the more dough, the longer they take to cook. Place on a small try to rest. Continue with remaining dough and turkish delight. Test oil buy dropping in a piece of dough. It should bubble and gently go brown. Cook in batches. Roughly 2-3 minutes. Transfer to a paper towel and whilst still warm, toss in the cinnamon sugar. Serve. Enjoy!

These little angels freeze really well. Best to do it one they have cooled.

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