Cinnamon Doughnuts Chocolate Sauce Recipe

Dessert
easy
6
40 minutes, plus 2 hours resting

PT40M

PT2H

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

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Metric

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Doughnuts

125g of plain flour
20g of sugar
1 orange, zested
20g of butter
20g of yeast
1 tbsp of milk
1 egg

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

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Deep fat fryer

To make the doughnuts, mix the flour, butter, sugar and zest together

125g of plain flour
20g of sugar
20g of butter
1 orange

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

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

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

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

Pour into a serving cup with the cinnamon doughnut strips on the side and serve

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Kevin Mangeolles

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.