These doughnuts are so beautiful and delicious, you will never have eyes for a sad shop-bought one again.
- Whisk the milk, sugar and yeast together and leave for 5 mins.
- Add the flour, cocoa powder, egg yolks, sugar, melted butter, vanilla essence and salt. Combine into a wet batter, then turn out on a well floured surface and knead until it is smooth. Place in a lightly oiled bowl, cover with cling film and leave to rise for about 1 hour.
- Repeat this process for your plain dough. Place in a separate oiled bowl and leave to rise for 1 hour after kneading.
- Roll both doughs out to about 1/2 inch thickness. Place the chocolate dough on top of the regular dough and roll out again to about 1/2 inch thickness.
- Using a 3 inch circle cutter, cut out as many circles as possible and place on a lightly oiled baking tray. Cover with cling film and leave to rise again for about 1 hour.
- Fill a large sturdy saucepan a third of the way with vegetable oil. Heat to 170C/325F. Carefully place the doughnuts in the oil a few at a time and fry for about 3-4 mins, turning over once to ensure even browning. When cooked, place on a tray lined with paper towel to drain.
- Leave to cool for a minute or two, then toss in the granulated sugar until coated. Leave to cool totally.
- Place your filling in a piping bag and make a small hole on the edge of each doughnut. Pipe your mixture into each doughnut to fill the hollow inside.
- Serve and enjoy!