Cinnamon doughnuts

Whisk yourself away to the seaside with our fresh cinnamon-dusted doughnut recipe. Served with a chocolate dipping sauce, they are the perfect rainy-day project. If you're feeling particularly indulgent serve with vanilla ice cream on the side

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Mix 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. 2Add 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. 3Cut 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. 4Make the chocolate sauce by melting the chocolate into the cream in a pan or microwave. Keep warm.
5. 5Heat 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. 6Mix 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.