225 g (8 oz) plain flour
2.5 g (1/2 tsp) bicarbonate of soda
5 ml (1 tsp) cream of tartar
25 g (1 oz) butter
50 g (2 oz) soft brown sugar
50 g (2 oz) plain chocolate
5 ml (1 tsp) vanilla essence
1 egg, beaten
milk
oil for deep frying
caster sugar mixed with ground cinnamon
2.5 g (1/2 tsp) bicarbonate of soda
5 ml (1 tsp) cream of tartar
25 g (1 oz) butter
50 g (2 oz) soft brown sugar
50 g (2 oz) plain chocolate
5 ml (1 tsp) vanilla essence
1 egg, beaten
milk
oil for deep frying
caster sugar mixed with ground cinnamon
for the Icing
100 g (4 oz) plain chocolate
60 ml (4 tbsp) milk and water mixed
225 g (8 oz) icing sugar, sieved
60 ml (4 tbsp) milk and water mixed
225 g (8 oz) icing sugar, sieved
method
1. Sieve the flour, bicarbonate of soda and cream of tartar into a bowl. Rub in the butter and stir in the sugar.
2. Melt the vanilla essence and chocolate together. Pour the beaten egg and chocolate into the dry ingredients and mix to a stiff dough, adding a little milk if necessary.
3. Knead very lightly and roll out until about 1 cm (1/2 in) thick. Using a floured ring cutter (or a large and small round pastry cutter) stamp out doughnuts. Reserve the centres.
4. Heat the oil to 182°C (360°F) Gas 4 and fry the doughnuts a few at a time until golden brown. Drain and cool. Cook the doughnut centres (called doughnut 'holes') - Drain. While still warm toss in caster sugar which has cinnamon added to it. Serve doughnut 'holes' warm.
5. To make the icing, melt the chocolate and liquid together. Add the icing sugar and beat well.
6. Spread icing over cooled doughnut rings. These are always best eaten on the day they are made.
2. Melt the vanilla essence and chocolate together. Pour the beaten egg and chocolate into the dry ingredients and mix to a stiff dough, adding a little milk if necessary.
3. Knead very lightly and roll out until about 1 cm (1/2 in) thick. Using a floured ring cutter (or a large and small round pastry cutter) stamp out doughnuts. Reserve the centres.
4. Heat the oil to 182°C (360°F) Gas 4 and fry the doughnuts a few at a time until golden brown. Drain and cool. Cook the doughnut centres (called doughnut 'holes') - Drain. While still warm toss in caster sugar which has cinnamon added to it. Serve doughnut 'holes' warm.
5. To make the icing, melt the chocolate and liquid together. Add the icing sugar and beat well.
6. Spread icing over cooled doughnut rings. These are always best eaten on the day they are made.
serving amount
makes about 12
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