Mocha doughnuts

Method

1. Warm the milk in a pan. Stir in the yeast and 1 tsp of the 25g sugar, then leave for 5 mins. Put the flour in a bowl with a pinch of salt and the rest of the 25g sugar, then make a well. Add the milk, then the butter and egg, and mix into a dough. Knead for 5 mins, cover, then leave somewhere warm for 45 mins, or until doubled in size.
2. Tip onto a floured surface and knead for 2-3 mins. Divide into 20 walnut-sized balls, then place on a greased baking tray, cover with oiled cling film and leave to rise for 30 mins, or until doubled in size.
3. Heat the oil in a deep pan to 180°C — a piece of bread will turn golden in about 60 seconds. Fry 2-3 doughnuts at a time for 3 mins, turning halfway, until golden. Drain on kitchen paper. Combine the 75g sugar with the cinnamon on a plate. Roll the doughnuts in it, then push a skewer into each one, almost all the way through.
4. Put the chocolate and coffee in a bowl. Heat the cream until just simmering, then pour on top. Leave for 5 mins, then stir until smooth. Cool slightly, chill for 10 mins, then fill a small piping bag. Squeeze some into each doughnut, then serve immediately.