KEVIN MANGEOLLES’S Doughnutsandchocolatesauce

THIS recipe makes for an entertaining dessert. They’re not doughnuts in the strictest sense of the word, but they do make for a pretty and tasty alternative.

Serves 6

INGREDIENTS For the doughnuts: 125g plain flour 20g sugar 1 orange, zested 20g butter 20g yeast 1 tbsp milk 1 egg For the chocolate sauce: 75g dark chocolate, broken into cubes 10g butter 5 tbsp milk 3 tbsp cream For dipping the doughnuts: Sugar 1 pinch ground cinnamon

METHOD

For the doughnut batter: mix the flour, butter, sugar and orange zest together.

Mix the milk and yeast. Add to the flour along with the egg and mix well.

Refrigerate the batter for at least two hours. When it’s time to make the doughnuts, roll the dough out to ½cm thick and cut into thin strips.

Heat a deep fat fryer, then fry the strips in hot oil. Remove with a slotted spoon when golden brown. Roll in the sugar and cinnamon mix.

For the sauce: put the cubes of chocolate and butter into a large bowl. Boil the milk and cream in a saucepan and pour over the chocolate and butter, mixing until combined into a thick sauce.

Pour into a serving cup with the cinnamon doughnut strips on the side.

Adapted from a recipe by www.greatbritishchefs.com