Autumn has arrived and I am no longer in need of my bikini body, so I have begun bulking up to prepare for a cold winter, or this is what I tell myself each year. I have been told that bikini bodies are made in winter, but I’m sure they don’t have clue what they are talking about. I’m not taking any chances with freezing to death this winter, any way.

Doughnuts are one of my favourite things to make. These are filled with ganache and then  dipped in ganache too, you get a double dose of oozy chocolate goodness, all surrounded with pillowy soft clouds of doughnut. Kate Moss has never tasted one, or she’d never have said ” Nothing tastes as good as skinny feels.”

Anyway, let’s get on with the recipe, so you can make your own.

Doughnuts

750ml flour

7,5ml salt

60ml castor sugar

100g butter (room temperature)

15g fresh yeast (one sachet of instant yeast)

250ml tepid milk

2 eggs

Oil to deep fry

Ganache

250ml cream

500g dark chocolate

sprinkles to top

Ganache

In a medium pot, bring the cream to a simmer, add the chocolate and remove from the heat. Stir in the chocolate until completely melted. Set aside to firm up while you make the doughnuts.

Doughnuts

Place flour, salt, sugar and butter into a large mixing bowl.

Dissolve yeast in milk and add eggs

Combine wet ingredients with dry ingredients and mix to a soft dough.

Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)

Place in a large clean bowl and allow to double in size (about 45 to 60 mins) At this stage, I often put the dough in the fridge to prove overnight.)

Knock down the dough and roll out to a thickness of 2cm on a floured surface.

Using a glass or a scone cutter, cut out 18 circles. Use a smaller cutter ( I used the back of a piping nozzle) to cut out the centre of each circle. The circle must be large, so when they rise, it is not closed up.

Place circles on a floured baking sheet, cover with a kitchen towel and leave to prove again for 30 to 40 minutes.

Heat oil in a large pot. If you place a small piece of bread in the oil, it should bubble around the bread if it is the correct temperature.

Fry the doughnuts in batches of five or six. When they are removed from the oil, place them on paper towel. Allow to cool for at least tem minutes.

Fill a piping bag with an open star nozzle and about half of the ganache. It should be like peanut butter after sitting for a while.

Make three holes with the back of a teaspoon in the underside of each doughnut and squeeze ganache into each hole, filling the doughnut.

Return the remaining ganache to a low heat and heat gently until it is runny again.

Dip each doughnut into the ganache and top with sprinkles.

Serve immediately.

Chocolate Doughnuts

Doughnuts

• 750ml flour
• 7,5ml salt
• 60ml castor sugar
• 100g butter (room temperature)
• 15g fresh yeast (one sachet of instant yeast)
• 250ml tepid milk
• 2 eggs
• Oil to deep fry

Ganache

• 250ml cream
• 500g dark chocolate
• sprinkles to top

Ganache

In a medium pot, bring the cream to a simmer, add the chocolate and remove from the heat. Stir in the chocolate until completely melted. Set aside to firm up while you make the doughnuts.

Doughnuts

1. Place flour, salt, sugar and butter into a large mixing bowl.
2. Dissolve yeast in milk and add eggs
3. Combine wet ingredients with dry ingredients and mix to a soft dough.
4. Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)
5. Place in a large clean bowl and allow to double in size (about 45 to 60 mins) At this stage, I often put the dough in the fridge to prove overnight.)
6. Knock down the dough and roll out to a thickness of 2cm on a floured surface.
7. Using a glass or a scone cutter, cut out 18 circles. Use a smaller cutter ( I used the back of a piping nozzle) to cut out the centre of each circle. The circle must be large, so when they rise, it is not closed up.
8. Place circles on a floured baking sheet, cover with a kitchen towel and leave to prove again for 30 to 40 minutes.
9. Heat oil in a large pot. If you place a small piece of bread in the oil, it should bubble around the bread if it is the correct temperature.
10. Fry the doughnuts in batches of five or six. When they are removed from the oil, place them on paper towel. Allow to cool for at least tem minutes.
11. Fill a piping bag with an open star nozzle and about half of the ganache. It should be like peanut butter after sitting for a while.
12. Make three holes with the back of a teaspoon in the underside of each doughnut and squeeze ganache into each hole, filling the doughnut.
13. Return the remaining ganache to a low heat and heat gently until it is runny again.
14. Dip each doughnut into the ganache and top with sprinkles.
15. Serve immediately.