Doughnuts with Cream & Chocolate Sauce

Cooking Directions

• To make the doughnuts, place milk in a medium bowl. Stir in 1 tablespoon caster sugar and yeast. Cover with plastic wrap and set aside in a warm place for 10 minutes or until frothy.
• Stir in egg yolks and melted butter, combine well. Gradually stir in flour and salt until smooth. Cover with plastic wrap. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
• Use a wooden spoon to stir batter until smooth. Heat oil in a medium saucepan over medium heat to 170°C (when oil is ready, a cube of bread will turn golden brown in 20 seconds). Reduce heat to low (150°C).
• Using 2 dessertspoons to shape the dough, drop six dessertspoons of dough into the oil (if they are too large they won’t cook though). Cook for 3 minutes, turning or until golden and cooked through. Transfer with a slotted spoon to a paper towel lined plate to drain.
• Toss doughnuts in cinnamon sugar mixture. Repeat, with remaining dough and sugar mixture, set doughnuts aside.
• Meanwhile, to make the dark chocolate sauce, combine chocolate and Bulla Thickened Cream in a saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Set aside and keep warm.
• To make the vanilla cream, whip the Bulla Thickened Cream and vanilla in a medium sized bowl with an electric mixer for 3 minutes or until firm peaks form. Cover and refrigerate until ready to serve.
• Serve doughnuts in a pool of chocolate sauce, topped with vanilla cream.