Cinnamon doughnuts and chocolate sauce
Kevin Mangeolles recipe for cinnamon doughnuts with a hot chocolate sauce, makes for a fun dessert to get the table talking and put a smile on everyone’s faces. Not doughnuts in the strictest sense of the word but no one is going to argue.
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Ingredients
Metric
Imperial
Doughnuts
Chocolate sauce
- 75g of dark chocolate, broken into cubes
- 10g of butter
- 5 tbsp of milk
- 3 tbsp of cream
Cinnamon sugar coating
- sugar
- 1 pinch of ground cinnamon
Equipment
- Deep fat fryer
Method
1
To make the doughnuts, mix the flour, butter, sugar and zest together
- 125g of plain flour
- 20g of sugar
- 20g of butter
- 1 orange
2
Mix the yeast and milk together and add to the flour along with the egg and mix
- 20g of yeast
- 1 tbsp of milk
- 1 egg
3
Place the mixture in the fridge for 2 hours. When ready, remove from the fridge, roll out to ½ cm thick and cut into thin strips
4
Heat a deep fat fryer and deep fry the doughnut strips in the hot oil. When golden brown, remove from the oil and roll in the sugar and cinnamon mix
- sugar
- 1 pinch of ground cinnamon
5
Place the cubes of chocolate and butter in a large bowl. Boil the milk and cream in a saucepan and then pour over the chocolate and butter, stirring until all of the chocolate has melted
- 5 tbsp of milk
- 3 tbsp of cream
- 75g of dark chocolate
- 10g of butter
6
Pour into a serving cup with the cinnamon doughnut strips on the side and serve
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Cinnamon doughnuts and chocolate sauce
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© Great British Chefs 2019