Italian Doughnuts With Chocolate Sauce

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 250 g potatoes (desiree used, peeled)
• 1/2 cup milk (125ml)
• 25 g butter
• 300 g plain flour (preferably 00 plus extra for dusting)
• 155 g caster sugar
• 7 g dried yeast
• 1 egg (lightly whisked)
• 2 teaspoons ground cinnamon
• vegetable oil (for deep frying)
• 200 g chocolate (dark eating chopped)
• 200 ml thickened cream (heavy cream)

Recipe

• 1 place potatoes in a saucepan of cold salted water and bring to the boil over a medium heat, then boil gently for 30 minutes or until tender aand then drain.
• 2 push through a potato ricer into a large bowl.
• 3 gently heat milk and butter in a small saucepan over a low heat until butter melts.
• 4 combine flour, 55 grams of the sugar and the yeast in a medium bowl.
• 5 while potatoes are still warm, add the flour mixture with the egg and warm milk mixture and using your hand, bring all the ingredients together to form a soft dough.
• 6 divide dough into 4 portions and roll each portion into a 1.5cm thick log and then cut into 10cm lengths and shape each length into a ring to form a doughnut.
• 7 place 3cm apart on a lightly floured tray.
• 8 stand rings, covered with a clean tea towel, in a warm place, for 30 minutes or until they double in size.
• 9 combine cinnamon and remaining sugar in a shallow bowl, then set aside.
• 10 to make chocolate sauce, place chocolate in a heatproof bowl.
• 11 heat cream in a small saucepan until hot, then pour over chocolate and stand for 1 minutes, then mix until smooth and then cover with plastic wrap to keep warm.
• 12 half fill a deep frying pan with oil and heat over a high heat, oil is ready when a cube of bread dropped into the oil turns golden in 10 to 15 seconds.
• 13 deep-fry doughnuts in small batches for 1 minute or until lightly golden and then drain on paper towels and then roll in cinnamon sugar.
• 14 serve doughnuts with the chocolate sauce for dipping.