Bombolini (Chocolate & Orange Doughnuts)

Makes 24

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ORANGE SUGAR

250 g caster sugar

Zest 1 orange, finely chopped

 

DOUGHNUTS

2 tsps dry yeast

2 tbsps lukewarm water

125 ml lukewarm milk

2 tbsp caster sugar

50 g butter, melted

300 g plain flour

zest 1 orange

25 g unsweetened cocoa

2 eggs, lightly beaten

vegetable oil for deep frying

 

GANACHE

125 ml cream

15 g butter

200 g dark chocolate

Mint leaves to garnish (I have used the leaves from a chocolate mint plant)

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METHOD

First, prepare the orange sugar so that it has time to dry. Simply mix the caster sugar with the finely chopped zest and set out at room temperature to dry.

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In a medium bowl, activate the yeast by dissolving it in the warm water with the milk and sugar. Leave it in a warm place for about 15 minutes or until the mixture starts to foam and bubble. Add the butter, flour, zest, cocoa and eggs.  Bring together and knead on a lightly flour surface until smooth (you can do all this with an whisk with the kneading hook attached). Oil the ball of dough lightly and put into a clean bowl, covered, for about 1 hour or until doubled in volume.

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Meanwhile, make the ganache by heating the cream and butter on the stovetop or in a micorwave. Remove from heat and melt in the chocolate. Set in the fridge to set enough to hold its shape.

Now, knock back the risen dough and knead briefly.  Break off about 1 tablespoon of dough and roll it around 1 teaspoon of set canache, making sure there are no gaps. Repeat with all the remaining dough and ganache and set them on a paper lined tray. Set aside to rise again for another 30 minutes.

 

Pour the oil into a deep saucepan and heat to 190C using a thermometer. Cook the doughnuts in batches of 4-5 until golden all over. Drain and then roll in the orange sugar.  Serve immediately but take care of the hot centres.