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
To make the doughnuts, warm the milk in a saucepan. Add the yeast and stir until dissolved.
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.
Allow the dough to prove until doubled in size.
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.
Preheat a deep-fat fryer to 180 C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep-fry the doughnuts for 3–4 minutes, until golden-brown. Remove using a slotted spoon and carefully roll in the caster sugar.
To make the coffee sauce, warm the milk in a medium saucepan with the ground coffee, espresso and coffee liqueur.
Put the yolks, cornflour and sugar in a bowl. Pour over the warm coffee mixture and whisk.
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.
Put the doughnuts in a serving bowl, pour over the coffee sauce and serve.