g dark chocolate (at least 70% cocoa), finely chopped
g icing sugar
Country Range Chocolate Vermicelli
Method
1
Step 1
Sprinkle the yeast over warm water and leave to stand for 5 minutes, or until foamy.
2
Step 2
In a large bowl, mix together the yeast mixtures, milk, sugar, salt, eggs, butter and half of the flour. Stir with a wooden spoon until smooth, then beat in remaining flour a little at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes or until smooth and elastic. Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size.
3
Step 3
Turn the dough out onto a floured surface and gently roll out to 1cm (1/2") thickness. Cut with a floured round cutter. Let the doughnuts sit out to rise again until doubled in size.
4
Step 4
Heat the oil in a deep fryer or large heavy pan to 175°C. Slide the doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown, and allow to cool while you make the chocolate glaze.
5
Step 5
For the chocolate glaze, combine butter, milk, syrup and vanilla in a saucepan over a medium heat until the butter is melted. Decrease the heat to low, add the chocolate and whisk until melted. Turn off heat, add the icing sugar and whisk until smooth. Place the mixture over a bowl of warm water to keep it runny and dip the doughnuts immediately. Sprinkle the chocolate vermicelli over each doughnut while the glaze is still runny, then allow it to set for 30 minutes before serving.
Ingredients
7 g sachets dried active baking yeast
60 ml warm water (45°C)
355 ml lukewarm milk
100 g caster sugar
1 tsp salt
2 eggs
75 g Country Range Butter
625 g Country Range Plain Flour
1000 ml Country Range Vegetable Oil, for frying
115 ml Country Range Butter
60 ml warm milk
1 tbsp golden syrup
2 tsp vanilla extract
115 g dark chocolate (at least 70% cocoa), finely chopped