Donuts de canela

Ingredientes

• 1 pack (1 tbsp) active dried yeast
• 500 g plain flour plus more for dusting
• 100 g caster sugar plus more for coating
• 1 tbsp plain yoghurt
• 3 yolks eggs
• 25 g butter melted and cooled
• for deep-frying groundnut oil or rapeseed oil
• for dusting cinnamon
• 200 g dark chocolate broken into chunks
• 142 ml pot double cream

Preparación

1. 1

   Mix the yeast with 135ml warm water and stand for about 5 minutes, until foamy. Add the 125g flour and mix until combined – if you have a table top mixer, use the beater attachment, cover and leave to rise until doubled in volume.

2. 2

   Add the remaining flour along with the sugar, yoghurt and a pinch of salt, then add the egg yolks and cooled melted butter and beat until the dough comes together, about 2 minutes. Knead for a minute then put in an oiled bowl, cover and leave to rise again until doubled in size.

3. 3

   Cut the dough in half and cover with clingfilm. Roll out each piece on a floured surface to 1cm thick. Using a very small round cutter (3cm max), cut out rounds. Put on a piece of non-stick baking paper and leave to stand for 15 minutes.

4. 4

   Make the chocolate sauce by melting the chocolate into the cream in a pan or microwave. Keep warm.

5. 5

   Heat a pan or a deep fryer ⅓ full of oil until it’s hot enough to brown a cube of bread in 1 minute. Fry the doughnuts in batches, turning, until they’re golden brown – about a minute each side. drain on paper towels.

6. 6

   Mix the caster sugar with a little cinnamon and roll the doughnuts in it. Serve with the chocolate sauce for dipping while they are still warm.