PASTRY - Milk Chocolate-filled Cinnamon Doughnuts

By Aemelia

Ingredients

• 2 1/4 teaspoons (7g) dried yeast
• 1 cup buttermilk, at room temperature
• 1/4 cup + 1/2 tablespoon (56g) caster sugar
• 5 cups + 1 tablespoon (710g) all purpose flour
• 1/4 cup + 3 tablespoons (98g) unsalted butter, melted
• 3 eggs
• pinch of salt
• 100 g milk chocolate, coarsely chopped
• milk, for brushing
• vegetable oil, for frying
• cinnamon sugar, for dusting

Details

Servings 24
Adapted from technicolorkitcheninenglish.blogspot.com

Preparation

Step 1

Combine yeast, buttermilk, sugar and ¼ cup (60ml) warm water in the bowl of an electric mixer and stand for 10 minutes or until foamy. Add flour, butter, eggs and a pinch of salt and mix using dough hook attachment. Turn onto a floured surface and knead until smooth – I used the mixer for the whole process. Form the dough into a ball and place in a lightly oiled bowl, turning to coat, cover with plastic wrap and stand for 1 hour or until doubled in size.
Turn dough onto a lightly floured surface and roll to 3mm thick. Using a 7.5cm (3in) round cutter dipped in flour, cut out rounds, re-roll dough and repeat. Divide milk chocolate among half the rounds, placing in center, brush edges with milk and top with remaining rounds. Using a 6.5cm (2 ½in) round cutter dipped in flour, trim rounds, pressing to seal. Place 2.5cm (1in) apart on a lightly floured tray and stand for 30 minutes or until doubled in size.
Heat oil in a large deep saucepan or deep-fryer to 160°C/320°F. Deep-fry doughnuts, in batches, turning occasionally for 2-3 minutes, or until puffed and golden. Place over paper towels to absorb excess oil.
Roll in cinnamon sugar and serve immediately.

Serves 15 – I halved the recipe above and got 22 doughnuts