I feel it only necessary to balance out the ridiculously healthy Chinese chicken salad from last week with something so indulgent and delicious, you won’t be judged for licking your screen.
As a child, I thought being an adult meant I would be able to eat whatever I want, whenever I want and as a child, that meant all the doughnuts in the world. I thought I would eat them all day long but then you grow up and realise that nope. In fact, that is not possible, especially if you don’t want to buy new jeans every week. So, while I do love doughnuts (love is a slight understatement), I only have them every now and then but when I do, you better know it’s going to be good. And because doughnuts are rings of deliciousness, there are little bits of dough that are left over and you know what you do with those little bits? You fry them up then dunk them in cinnamon sugar and serve them with an espresso-flavoured ganache so addictive you might want to bathe in it.
I made my ganache with 80% dark chocolate which resulted in a very dark, almost-bitter ganache which I thought went perfectly with the sweetness of the cinnamon sugar doughnuts but C (not the biggest fan of dark chocolate) thought it was too bitter so if you aren’t a fan, rather go with a lower % chocolate. Whatever you do, make sure there’s loads of it because you won’t be able to stop eating it.
- I used the holes from the doughnuts I made with lemon glaze but feel free to make the entire batch of dough and just cut out "holes"
- 1 cup caster sugar
- 1 tablespoon ground cinnamon
- 200 g dark chocolate
- 50 ml cream
- 50 ml espresso
Make the doughnut dough according to the recipe. If you are making traditional doughnuts, use the holes and fry them for 2-3 minutes until golden brown and cooked through. Alternatively, use the full recipe and cut out "holes" (circles), then fry until golden brown and cooked through.
To make the ganache, melt together the chocolate, cream and espresso in a double boiler until smooth.
Combine the sugar and cinnamon then coat the doughnuts with the sugar, while still hot, and serve immediately with the espresso ganache.