Makes 16 x 30g doughnuts
- 260g strong white bread flour, plus a little extra for dusting
- 70ml whole milk
- 70ml water
- 20g caster sugar
- 20g butter, melted
- 20g fresh yeast, crumbled
- 1 large egg
- 1 egg yolk
- pinch of salt
- groundnut, vegetable, rapeseed or other flavourless oil, for frying
- for the lavender sugar
- 200g caster sugar
- 20g dried organic lavender flowers, plus a little extra for garnishing
- for the chocolate sauce
- 225g dark chocolate, about 70% cocoa solids broken into small pieces
- 150ml milk
- 40g caster sugar
- 25g butter
- rosewater to taste – about 1 teaspoon
- 150ml double cream
- Place all of the dough ingredients together in a stand mixer with beater attached and mix until combined. Continue to knead in the mixer until it’s smooth and elastic about 5-10 minutes. Place the dough into a clean bowl and cover with clingfilm and leave to prove overnight in the fridge.
- The next day, remove the dough from the fridge, knock it back, and knead for a few more minutes. Line a tray with floured 5cm squares of baking parchment. Divide the dough into 30g balls – these should be about the size of a large walnut. Place each ball of dough on a separate piece of parchment, leaving space between each one. Dust a little more flour onto the doughnuts. Leave the doughnuts to prove (they should almost double in size) for about 40 minutes.
- Make the chocolate sauce. Put the chocolate and butter into a heatproof bowl and place over a pan of barely-simmering water to melt – the bottom of the bowl should not touch the water. Pour the milk and sugar into a small pan and bring to the boil, stirring to dissolve the sugar. Pour on top of the melted chocolate and butter, and mix together until smooth. Add the rose water; cool. In a separate bowl, lightly whip the cream until it forms soft peaks and gently fold this into the chocolate mixture with a spatula. Chill for an hour or two until it thickens to piping consistency.
- While the donuts are proving, make the lavender sugar. Blitz the lavender in a small food processor until it’s a fine powder then mix with the caster sugar. Pour the sugar out onto a tray and add the blitzed lavender pieces to it, mixing both together well.
- Preheat the oil in a deep-fat fryer to 175°C. You may need to cook the doughnuts in batches as it’s important you don’t’ crowd the pan. Make sure the oil comes back up to temperature between each batch. Carefully lift the doghnuts on their papers onto a slotted spoon and lower them into the hot oil. Cook on each side for about 4 minutes until golden brown. Remove them from the oil with a slotted spoon and roll them immediately in the lavender sugar, shaking off the excess. Place on kitchen paper to drain and cool.
- Fill a piping bag fitted with a small nozzle with the mixture, press the nozzle into the side of each donut and fill until almost bursting with the chocolate mixture.