Taken from Tasty by Tony Singh (Headline)
- 30g caster sugar
- 13g fast-action dried yeast
- 225ml milk, warmed to body temperature, plus extra cold milk
- for brushing
- 570g strong white bread flour, plus extra for dusting the work surface
- 1 tsp salt
- 6 medium eggs
- 100g softened unsalted butter, cut into small pieces
- granulated sugar, to dust
For the Chocolate chilli custard filling:
- 500ml milk
- ¼ tsp dried chilli flakes
- 150g dark chocolate (minimum 60 per cent cocoa solids), broken into small pieces
- 6 medium eggs
- 75g caster sugar
- 35g plain flour
- 25g cocoa powder
Start with the filling. Put the milk, chilli flakes and chocolate in a pan over a medium heat and bring to the boil. Stir now and again so that the chocolate doesn’t stick to the bottom of the pan and burn.
Meanwhile, mix the eggs, sugar, flour and cocoa powder in a large bowl and beat well with a whisk until there are no lumps.
Pour the boiling chocolate milk over the cocoa mixture and whisk well then pour back into the pan and bring to the boil over a medium heat. Cook for 5 minutes, stirring constantly. Pour into a bowl through a sieve to catch any lumps, then cover the top with cling fi lm to stop any skin forming. Let it cool before filling the doughnuts.
For the doughnuts, dissolve the sugar and the yeast in the warm milk. Sift the fl our and salt into the bowl of an electric mixer fitted with a dough hook, then gradually pour in the milk, mixing on a medium speed. When fully mixed, add the eggs one at a time. Lastly, add the soft butter in three stages and mix well.
Knead the mixture to a smooth dough using the machine then cover with a piece of oiled cling film and let it stand in the bowl until it has doubled in size.
Knead it again to remove the air (knock back the dough). Roll out to 2–3cm thick on a lightly floured surface then cut out rounds from the dough using a 7cm cutter. Place these doughnuts on a baking tray lined with greaseproof paper. Cover lightly with oiled cling film and leave them to rise again.
Preheat the oven to 180ºC/gas 4. Bake the doughnuts in the oven for 15–20 minutes until fully risen and golden in colour.
Fill the doughnuts as soon as they come out the oven. Pierce a hole in the doughnuts and, using a piping bag, pipe in the chocolate filling.
Gently brush the doughnuts with milk then dust with sugar. (The sugar can be mixed with a little chilli powder for a bit of heat!) Serve immediately –hopefully still a little warm
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