Chocolate and coconut doughnuts recipe

These chocolate and coconut doughnuts are the ultimate sweet treat. The chocolatey centre and coconut casing are so delicious, they won't be around for long!

Ingredients

For the doughnuts:

• 1 (7g) sachet dried active yeast
• 30ml warm water
• 175ml lukewarm milk
• 50g caster sugar
• ½ tsp salt
• 1 large egg
• 45g unsalted butter
• 350g plain flour, plus extra for dusting
• 1litre vegetable oil for frying
• 200g sweetened shredded coconut

For the chocolate filling:

• 85g dark chocolate, broken into small pieces
• 50ml double cream
• 20g unsalted butter

You'll also need:

• Deep fryer or heavy bottomed pan
• Kitchen thermometer

Method

1. In a small bowl sprinkle the yeast over the warm water and let stand for 5 minutes or until foamy.
2. In a large bowl, gently mix the yeast mixture, milk, 50g caster sugar, salt, eggs, butter and flour until the ingredients come together. Remove from the bowl and knead the dough for about 5 minutes, or until smooth and elastic.
3. Place the dough into a greased bowl and cover with a damp tea towel. Leave in a warm place for 15 mins to rise until doubled. Dough is ready if you touch it and an indentation remains.
4. Turn the dough out onto a floured surface. Gently roll out to 1cm thickness. Cut 7cm rounds with a floured cutter and place the doughnuts on a tray to sit out and rise until doubled.
5. Heat oil in a deep fryer or heavy pan, using a kitchen thermometer until the oil reaches a temperature of 175°C/350ºF. Carefully slide doughnuts into the oil using a spatula. Fry doughnuts about 3 minutes on each side until golden brown. Remove from oil and drain on a wire rack. Roll the doughnuts in the shredded coconut while still warm.
6. Then for the filling, place the chocolate into a heatproof bowl and set aside. Heat the cream and butter in a saucepan and bring to a boil. Quickly pour over the chocolate and allow to stand for a few minutes. Stir gently with a spoon or whisk until smooth. Leave to stand until at room temperature.
7. Spoon the filling into a piping bag fitted with a wide nozzle.
   
8. Use the nozzle to make a hole in the side of each doughnut and pipe a generous amount of filling into the centre.