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- 1 1\2 tbsp. dry yeast( divide into 2 portions)
- 3\4 cup warm water
- 4 cups all purpose flour
- 1\4 cup warm milk
- 1 tsp. salt
- 1\4 cup sugar plus 1 tsp. sugar
- 6 yolks from large eggs
- 1\4 cup melted butter
- oil for frying
- cinnamon- sugar mixture
For The Icing
- 100 g. plain chocolate, broken into pieces.
- 100 ml double cream

1. Mix half yeast and 1\2 teaspoon of sugar with warm water. When the mixture foams, put 2 cups flour and the yeast mixture into the bowl and knead using your hands, knead until smooth. Alternatively use the electric dough maker to knead the dough. Cover and refrigerate for 7-8 hours or overnight.
2. Mix remaining yeast and 1\2 teaspoon sugar with warm milk. Place remaining 2 cups flour, salt and sugar in large mixing bowl. When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until smooth.
3. Combine the two doughs and knead well with your hands for about 10 -15 minutes or until very smooth. you can use the dough maker. This will take about 8-10 minutes on a low speed.
4. Roll dough to 3\4 inch or to  desired thickness and cut with a doughnut cutter. Cover  with a damp towel and let rest at least 40 minutes in the refrigerator. Uncover and let rise in a warm place for about 15 to 20 minutes.

5. Heat oil to 325F. Working in batches, fry doughnut fry doughnuts until brown. Drain on kitchen papers. Roll a few doughnut in a mixture of cinnamon and sugar and glaze the rest with chocolate icing. Serve immediately. Makes about 15- 18 doughnuts.
Chocolate Icing:
Place the chocolate and cream in heatproof bowl. Stand the bowl over a pan of simmering water and heat until the chocolate melts and blend with the cream and coats the back of a spoon.