Planning a big brunch at yours? Make your own doughnuts filled with a chocolate and coffee cream.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 36g
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- 100ml Co-op semi-skimmed milk
- 7g sachet Co-op instant dried yeast
- 25g Fairtrade caster sugar, plus 75g
- 250g Co-op strong white bread flour, plus extra for dusting
- 40g Co-op unsalted butter, melted
- 1 Co-op British free range egg, beaten
- 1 litre Co-op vegetable oil, plus extra for greasing
- 1 tsp ground cinnamon
- 175g Co-op Irresistible Fairtrade
- 70% cocoa dark chocolate, chopped
- 1 tsp Co-op Irresistible Fairtrade Colombian instant coffee
- 175g Co-op double cream
- 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.
- 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.
- 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.
- 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.