Recipe by Droopy Drawers, By Lucy Lastic
These two go hand in hand, you simply can't have one without the other. Perfect comfort food for a cold winters day. The shape of the doughnuts makes them perfect for dunking in the hot chocolate.
For the Hot Chocolate
- 115 g chocolate (with more than 60% cocoa solids)
- 1 2⁄3 cups milk
For the Doughnuts
- 1 3⁄4 cups plain flour
- 2⁄3 cup milk
- 2⁄3 cup water
- 2 eggs, beaten
- vegetable oil, for deep frying
- caster sugar or icing sugar, for dusting
Directions See How It's Made
- To make the doughnuts, sift the flour on to a small sheet of baking paper. Bring the water and milk to the boil in a pan. Tip in the flour and beat vigorously with a wooden spoon, stirring until the dough forms a ball and no longer sticks to the sides of the pan.
- Remove the pan from the heat and let the dough cool a little. Gradually beat in the eggs, adding just enough to give a piping consistency. Spoon the mixture into a piping bag fitted with a large fluted nozzle.
- Preheat the oven to 150°C/300°F.
- To cook the doughnuts, heat the oil in a deep fat fryer or a wok until a piece of bread sizzles as soon as it hits the oil.
- Squeeze the piping bag over the pan, snipping off 10cm/4in lengths with kitchen scissors. Fry the donuts in batches of 4-6 til golden, then remove them with a slotted spoon, drain on paper towel and keep warm in the oven while making the hot chocolate.
- To make the Hot Chocolate:.
- Break up the chocolate into small pieces, and put in a heat-proof bowl set over a pan of barely simmering water. Leave alone for 10 minutes, until it has completely melted.
- Bring the milk to the boil in a small pan. When the chocolate has melted, remove it from the heat and stir in a little milk. Now whisk in the remaining milk (a hand held blender is good for this) until frothy.
- Pour into mugs and serve hot. Remove the doughnuts from oven, roll in the sugar and eat immediately, dipping them into the hot chocolate.