For more delicious topping ideas, check out our collection of 4 ways with gluten-free doughnuts.
Ingredients
Chocolate glaze
Method
1.Combine sifted flours, yeast and sugar in a large bowl.
2.Beat eggs, butter, vanilla and 1 cup of the milk in a large bowl with an electric mixer on medium speed for 3 minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.
3.Spoon mixture into a large piping bag fitted with a plain 2cm piping tube.
4.Pipe mixture onto two oven trays lined with baking paper, into 7cm circles. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 minutes or until doubled in size.
5.Heat oil in a large deep frying pan to 180°C (see notes). Using a pair of scissors, cut baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down, into the hot oil. (The baking paper will fall off as the doughnut cooks; remove baking paper from oil with tongs.) Cook for 3 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.
6.Melt butter and dark chocolate in a small pan over low heat, stirring, for 3 minutes or until smooth. Stir in icing sugar and water to make a smooth, runny glaze.
7.Cool glaze for 5 minutes or until thickened slightly.
8.Dip warm doughnuts, upside-down, into chocolate glaze. Transfer to a wire rack. Stand until set, then serve immediately.
Use a thermometer suitable for deep-frying to get an accurate temperature. Doughnuts are best eaten just after they’re cooked. Doughnuts will firm on standing, so microwave on High (100%) in 10-second bursts until warm and soft.
Note
