420g 2 1/2 cups all-purpose flour, then more as needed
3 - 4 cups vegetable oil, for frying
Mini m&m’s to sprinkle
Mini marshmallows to sprinkle
1 cup marshmallow fluff
400gm good quality dark chocolate
50g brown sugar
Double glazed Hot Chocolate Donuts
In a small bowl, whisk together yeast, warm water and 1/2 tsp of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
Add in yeast mixture, milk, remaining granulated sugar, salt, melted butter, egg, egg yolk and vanilla.
Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip).
Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
Roll dough into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 - 40 minutes.
Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough.
Gently and carefully drop donuts into the oil. Don’t add more than three donuts at a time. Cook them on one side until they’re a light golden brown then flip them over.
Once they’re golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
Pierce a hole into the donuts. Fill with marshmallow fluff using a piping bag. Drizzle chocolate sauce over each donut. Sprinkle with candy.
Allow to sit for 10 min and then re-coat with chocolate sauce.
Donuts are best served the day they’re made.
Add all the ingredients into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Any left-over sauce can be stored in an air tight container for up to 3 months.