Tools

Stand Mixers

• Sugar thermometer
• Domestic blow torch
• Small saucepan
• Medium bowl x3
• Plate
• Frying pan, large
• Spiral Dough Tool
• Whisk 

Ingredients

250ml milk                                             
70g butter                                             
80g sugar                                             
7g dried yeast                       
500g flour                                             
A pinch of salt
2 eggs                    
Oil (as needed)                      
150g dark chocolate (2cm cubes)                                         
150g unsalted butter                             
120g biscuit crumbs (from crushed speculoos biscuits/digestives/shortbread etc)
100g caster sugar                 
25ml water                                 
2 egg whites

Method

1. Add the milk and butter into a small saucepan.
2. Heat gently until the butter has melted then remove from the heat.
3. Attach the mixer bowl and fit the spiral dough tool to the machine.
4. Allow the contents of the saucepan to cool slightly, then add it to the mixer bowl.
5. Add the 80g sugar and yeast into the mixer bowl.
6. Start the machine on speed 1 for 2 minutes.
7. Allow the mixture to rest for a few more minutes, once the yeast starts to look frothy on the surface of the liquid continue to the next stage.
8. Add flour, salt and 2 eggs into the mixer bowl.
9. Start the machine on Speed 1 for 10 minutes.
10. Lightly oil a medium mixing bowl and transfer the dough into it.
11. Cover and allow to prove in a warm place for 1 hour.
12. Once the dough has doubled in size transfer onto a lightly floured surface.
13. Divide the dough into 12 equal pieces, approx. 80g each.
14. Roll the dough into balls and press down gently.
15. Allow to rest for 20 minutes.
16. Line a plate with paper towels and set aside.
17. Add the oil into the frying pan.
18. Heat the frying pan to 180ºC
19. Working in batches, carefully transfer a few of the doughnuts from the work surface into the frying pan.
20. Fry each side of doughnuts for about 3 minutes until golden- reduce the heat if the doughnuts turn brown too quickly.
21. Remove the cooked doughnuts from the pan and transfer to the paper towel lined plate.
22. Repeat this process with the remaining dough.
23. Add chocolate, unsalted butter into a heatproof bowl then place the bowl over a small saucepan of simmering water. Stir slowly and continuously as both ingredients are melting. 
24. Once the ingredients are melted and well combined, remove from the heat.
25. Dip each of the doughnuts into the chocolate glaze, then transfer to a wire rack placed over a large tray- to catch any excess glaze. 
26. Sprinkle the remaining biscuit crumb over the glazed doughnuts.
27. Retrieve and clean the mixer bowl, fit the whisk.
28. Add the first two items of sugar, water, into a small saucepan, place over a low heat.
29. Meanwhile add the remaining egg whites, into the mixer bowl.
30. Start the machine on speed 4 for 1 minute, until the egg whites start to foam, then stop the machine.
31. Heat the sugar syrup until it reaches 121°C on a sugar thermometer
32. Start the machine on speed 5 then *slowly pour the sugar syrup into the egg whites whilst whisking.
33. Once sugar has been added, increase to speed 6 for 3 minutes.
34. Transfer the meringue to a piping bag fitted with an open star nozzle.
35. Pipe a swirl of meringue on top of each doughnut.
36. Use a domestic blow torch to finish the meringue topping.
37. Serve.

*Tip: When pouring the hot sugar into the egg whites, keep the stream of liquid as close to the side of the bowl as possible; this will stop it splashing and allows the syrup to cool slightly before it hits the egg white
 

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