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190 ml full-cream milk
35 g unsalted butter
35 ml warm water
7 g dried yeast
60 g egg (approx 1), beaten
40 g caster (superfine) sugar
¾ tsp salt
325 g plain (all purpose) flour
150 g good-quality milk chocolate chips
plain (all purpose) flour, for dusting
vegetable oil, for frying (approximately 3 litres)


150 g caster (superfine) sugar
75 g egg whites
60 g good quality dark chocolate


100 ml fresh cream
1 dessert-spoon liquid glucose
1 dessert-spoon coconut oil
175 g good-quality dark chocolate



  1. Place the milk in a medium saucepan over a low heat until just warm. Add in the butter and mix until the butter has melted.
  2. Place the warm water (approximately 35°C) in a bowl, sprinkle the yeast on top and let it sit for 5 minutes.
  3. Place the yeast mixture into the bowl of a stand mixer fitted with a paddle attachment. Add in the milk and butter mixture, eggs, caster sugar, salt and half of the flour, and mix to combine.
  4. Stop mixing and change the paddle attachment to a dough hook, if you have one. Start mixing for one minute and then add the remaining flour. Continue mixing until the dough pulls away from the sides of the bowl.
  5. Add the chocolate chips and mix together. Transfer to a lightly oiled bowl with a damp tea towel draped over the top and leave for one hour at room temperature to rise. Once it has risen to approximately double its size, knock the air out of the dough with a closed fist.
  6. Lightly dust the bench surface with flour and place the dough on top. Roll it out to a 30 mm thickness and cut either with a doughnut cutter or a 60 mm round cutter for the outside and a 20 mm cutter for the inside.
  7. Place the doughnuts as you cut them onto a piece of baking paper lightly dusted with flour and cover with a damp cloth. Allow to rest for a further 30 minutes.
  8. Heat the vegetable oil to 180°C in a deep fryer or a saucepan. Once the oil reaches the desired temperature, place 2-3 doughnuts in at a time and cook for approximately 1 minute on each side or until golden-brown. Place the doughnuts directly onto absorbent paper on a tray and cool at room temperature for 20 minutes.



  1. Heat the sugar and egg whites together to 60°C in a mixing bowl over a Bain-Marie.
  2. Remove from the heat and mix for one minute on a stand mixer fitted with a whisk attachment, before adding in the dark chocolate. Continue whisking until you achieve a medium to firm peak.



  1. Place the cream, glucose and coconut oil in a saucepan and bring to a boil. Place the dark chocolate in a bowl (if using a block, finely chop the chocolate) and pour the hot mixture directly over the dark chocolate. Whisk until combined.



  1. Spread the Swiss meringue on top of the doughnut. Drizzle with the chocolate topping. The doughnuts are best eaten the same day that they are made.

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