Other Puds

Cinnamon doughnuts
1. 

active dry yeast 1 pack (1 tbsp)
500g plain flour,plus more for dusting
100g caster sugar plus more for coating
1 tbsp plain yoghurt
3 egg yolks eggs
25g butter, melted and cooled
groundnut oil or rapeseed oil for deep frying
cinnamon for dusting

CHOCOLATE SAUCE
200g dark chocolate, broken into chunks
142ml double cream

Mix the yeast with 135m1 warm water and stand for about 5 minutes, until foamy. Add 125g of the flour and mix/whisk until combined. Cover and leave to rise until doubled in volume. 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.

Cut the dough in half and cover with cling film. 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.

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

Heat a pan or a deep fryer third 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 papertowels.

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

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