Chocolate + vanilla glazed doughnuts

Name: Chocolate + vanilla glazed doughnuts
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Makes 10
Ingredients: 10 g (¼ oz/5 sheets) gold-strength gelatine leaves; 1 litre (34 fl oz/4 cups) canola or sunflower oil, for frying; 300 g (10½ oz) White chocolate + vanilla cream; 180 g (6½ oz) caster (superfine) sugar; 60 g (2 oz/½ cup) Dutch (unsweetened) cocoa powder; 140 ml (4½ fl oz) water; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour; 5 g (¼ oz) active dried yeast; 2 teaspoons caster (superfine) sugar; 100 g (3½ oz) unsalted butter, at room temperature; 3 eggs; canola oil spray; 50 ml (1¾ fl oz) full-cream (whole) milk; ½ teaspoon salt; 100 ml (3½ fl oz) thickened (whipping) cream

Preparation info

Makes
10

Difficulty
Easy
Ready in
35 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

The breakfast of champions! If you’re gonna have a cheat day, you may as well do it properly.

Ingredients

Doughnuts

250 g (9 oz/1⅔ cups) plain (all-purpose) flour
100

Breakfast
Chocolate

Method

For the doughnuts, put the flour, butter, eggs, yeast, sugar and milk in the bowl of a freestanding electric mixer and attach the dough hook. Knead on low speed for 8 minutes. Add the salt, then increase the speed to medium and mix for a further 5 minutes.
Transfer the dough to a lightly floured bowl, cover with a damp tea towel (dish towel) and leave the dough