Ingredients

• 3/4 cups milk, warmed
• 1 tablespoon caster sugar
• 3/4 teaspoon dried instant yeast
• 2 extra large egg yolks
• 40g butter, melted
• 1 1/2 cups plain flour
• 1/4 teaspoon salt
• 3 cups vegetable oil
• 200g dark chocolate, coarsely chopped
• 1 cup Bulla Thickened Cream
• 300ml Bulla Whipping Cream
• 1 teaspoon vanilla bean paste
• 1 teaspoon ground cinnamon
• 1/2 cups caster sugar, extra

Method

• Step 1 Place milk in a medium bowl. Stir in sugar and yeast. Cover with plastic wrap and set aside in a warm place for 10 minutes or until frothy.
• Step 2 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.
• Step 3 Use a wooden spoon to stir batter until smooth. Heat oil in a medium saucepan over medium heat to 170C (when oil is ready, a cube of bread will turn golden brown in 20 seconds). Reduce heat to low (150C).
• Step 4 Use 2 dessert spoons to drop six level dessert spoons of batter into the oil (too large and they won’t cook through). Cook for 3 minutes, turning or until golden and cooked through. Transfer with a slotted spoon to a paper towel lined plate to drain.
• Step 5 Toss doughnuts in cinnamon sugar mixture. Repeat, with remaining dough and sugar mixture, set dough nuts aside.
• Step 6 Meanwhile, combine chocolate and 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.
• Step 7 Whip 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.
• Step 8 Serve doughnuts in a pool of chocolate sauce, topped with vanilla cream.