Ingredients

The following ingredients have 4 Servings
  • 300 g white bread flour
  • 100 ml milk
  • 2 tsp dried yeast
  • zest from one lemon
  • 75 g caster sugar
  • 1 drop of lemon extract
  • 50 g butter
  • 1 egg
  • 1 tsp extra virgin olive oil
  • 100 g milk chocolate
  • 1/3 cup double or heavy cream

Instruction

  • Warm up the milk and pour it in a jug.
  • Add the yeast, a teaspoon of flour and a teaspoon of sugar, and set aside for at least 10 minutes so that the yeast can become foamy and rise.
  • In a large bowl, add the flour, the rest of the sugar, zest of one lemon, egg and butter. The butter and egg should  be at room temperature.
  • Now pour over the milk and mix everything well with your hands.
  • Transfer the dough to the working surface and knead it for at least 5 minutes, it will become elastic. Use a bit more flour if it's too sticky.
  • Shape the dough into a ball.
  • Oil the bowl and place the dough in it, oiling it lightly as well.
  • Cover with cling film and wrap the bowl with a clean tea towel.
  • Leave it to proof for at least 1 hour, so that it can double its size.
  • To make the chocolate glaze, bring the cream to a boil, then add the chocolate broken into pieces, give it a good stir, so that the chocolat can melt, then take it off the heat.
  • When the dough is double its initial size, transfer it to the working surface again.
  • Use a rolling pin to flatten it and cut round circles, and a smaller cirles in the middle, cookie cutters will be good, otherwise a glass and a plastic bottle lid can work too.
  • Place the dough rounds on the baking tray and again leave to proof for about 1 hour.
  • Preheat the oven to 200 degrees C. (390 degrees Fahrenheit).
  • Bake the doughnuts for about 10-15 minutes, keeping an eye on them so that they don't burn.
  • Leave to cool, then dip them into the chocolate sauce to coat the top. You can adds some sprinkles too if you like.