Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttIngredients
For the doughnuts
- 125ml/4fl oz full-fat milk
- 1 tsp yeast
- 220g/8oz plain flour
- 30g/1oz cocoa powder
- 50g/1¾oz salted butter, softened
- 1 free-range egg
- 25g/1oz caster sugar
For the coffee sauce
- 125ml/4fl oz full-fat milk
- 1 tbsp ground coffee
- 50ml/2fl oz double espresso
- 1 tbsp coffee liqueur
- 3 free-range egg yolks
- 1–2 tsp cornflour
- 50g/1¾oz soft dark brown sugar
- 125ml/4fl oz double cream, semi-whipped
Method
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To make the doughnuts, warm the milk in a saucepan. Add the yeast and stir until dissolved.
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Pour into the bowl of a stand mixer fitted with a paddle beater. Slowly beat in the flour and cocoa until combined. Gradually add the butter and then the egg.
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Allow the dough to prove until doubled in size.
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Knock back the dough and divide into 12 equal pieces and shape into balls, place on a lined baking tray and leave for 1 hour. Meanwhile, line another baking tray with baking paper and scatter over the caster sugar.
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Preheat a deep-fat fryer to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Deep-fry the doughnuts for 3–4 minutes, until golden-brown. Remove using a slotted spoon and carefully roll in the caster sugar.
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To make the coffee sauce, warm the milk in a medium saucepan with the ground coffee, espresso and coffee liqueur.
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Put the yolks, cornflour and sugar in a bowl. Pour over the warm coffee mixture and whisk.
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Return the mixture to the pan and whisk, over the heat, until the sauce has thickened. Remove from the heat and stir in the cream.
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Put the doughnuts in a serving bowl, pour over the coffee sauce and serve.