Delicious! Too much is never enough in this case!
For the Doughnuts
7g (1 sachet) dried yeast
360g plain flour
55g (¼ cup) sugar
150 ml milk, warm
40g butter, softened
1/4 tsp salt
For the Filling
250g milk chocolate, finely chopped
190g crème fraîche
70 ml whipping cream
For the Milk Chocolate Glaze
110g (½ cup) sugar
160 ml water
260g milk chocolate, finely chopped
MAKE THE DOUGHNUTS
1. In a bowl, stir yeast and 60ml warm water to combine, Set aside until mixture begins to foam (5-7 minutes).
2. Using an electric mixer fitted with a dough hook, mix flour, sugar, milk, butter, egg, salt and yeast mixture, on low speed to combine. Knead until a sticky dough forms (4-5 minutes). Transfer to a buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1 hour).
3. Turn dough out onto a floured surface. Roll out to 1.5cm thick. Cut rounds with a floured 8cm-diameter cutter ( or use a glass); then cut holes with a 2cm-diameter cutter. Place 2cm apart on trays lined with baking paper, cover and set aside until doubled in size (45 minutes to 1 hour). Reroll scraps and repeat.
MAKE THE CREAM
4. In a heatproof bowl over a saucepan of simmering water, melt chocolate, stirring until smooth. Remove from heat, add crème fraîche and whipping cream. Whisk until soft peaks form (2-3 minutes). Refrigerate until just firm (20-30 minutes). Transfer to a piping bag fitted with a plain nozzle.
MAKE THE CHOCOLATE GLAZE
5. In a saucepan over medium-high heat, stir sugar and 60ml water until sugar dissolves. Bring to the boil and cook until dark caramel (4-5 minutes). Remove from heat, add 100ml water (be careful, hot caramel will spit), swirl to combine, then add chocolate and return to heat and whisk until smooth. Remove from heat and keep warm.
6. In a large, deep saucepan or deep-fryer, heat oil to 180C. Deep-fry doughnuts in batches, turning occasionally, until light golden and cooked through (2-3 minutes). Drain on paper towels and cool slightly. Halve horizontally. Dip tops in glaze to coat and place on a tray to set.
7. Pipe a little chocolate cream over doughnut bases, sandwich with glazed doughnut tops, Sprinkle with chocolate and serve.
'' Success is not final, failure is not fatal: it is the courage to continue that counts.'' – Winston Churchill