Hazelnut chocolate milkshake with hazelnut doughnuts

By sarah_carroll

Ingredients

• 75 g caster sugar
• 150 g dark chocolate, coarsley chopped
• 60 ml Frangelico
• 1.5 L cold milk
• Good quality vanilla icecream, to serve
• Doughnuts
• 200 gm plain flour, sifted
• 75 g hazelnut meal
• 7 gm sachet dried yeast
• 80 gm caster sugar
• 90 ml milk, warmed
• 1 egg
• 25 g butter, softened
• 45 g white chocolate, cut into 5 mm pieces
• 1/2 t ground cinnamon
• veg oil for deep frying

Details

Servings 6

Preparation

Step 1

For doughnuts:
Combine flour, hazelnut meal, yeast, 25g sugar and 1t salt in bowl of electric mixer fitted with a dough hook, make a well in the centre, add milk and egg, and mix until a dough forms. Add butter, beat until well combined, then turn onto a floured surface and knead until smooth. Place in a warm place to rise 1- 1 1/2 hours. Divide dough into 16 equal portions, flatten each slightly and place a piece of white chocolate into centre of each piece. Roll dough around chocolate to for a tight ball, place on a lightly oiled tray, cove with a tea towel, stand in a warm place until doubled 30-45 minutes.
Combine cinnamon and sugar in a bowl and set aside. Heat veg oil to 170C. Cook doughnuts until crisp and golden, drain then toss in cinnamon and sugar. Keep warm.

Combine sugar and 150ml cream in saucepan over medium heat and stir until sugar dissolves. Bring just to a boil, remove from heat, pour over chocolate. whisk until smooth, and add Frangelico.

To serve, combine 80ml chocolate, 500ml milk and 4 scoops of icecream in a blender and blend until frothy.