Baby Doughnuts with Chocolate Honey Glaze

My day started with a doughnut and will end with a doughnut. Why can't every day be like this?




Baby Doughnuts with Chocolate Honey Glaze
slightly adapted from Donna Hay
Makes 10

For the Doughnuts:
1 teaspoon dry yeast
1/2 tablespoon lukewarm water
60ml lukewarm milk
1 tablespoon caster sugar
25g butter, melted
185g plain flour
1 egg
vegetable oil, for deep frying

For the Chocolate Honey Glaze:
30g butter
90g honey
1 teaspoon vanilla extract
110g dark chocolate, finely chopped

Put the yeast, water, milk and sugar in a large bowl and set aside for 10 minutes until the yeast is activated and the mixture gets a foamy head. Add the butter, flour and egg to the yeast mixture and mix until a sticky dough forms. Turn the dough out onto a lightly floured surface and knead for a couple of minutes. Place it in a lightly oiled bowl and cover it with cling wrap. Place the bowl in a warm place for 45 minutes or until doubled in size.

Knead the dough on a lightly floured surface again, this time for about 5 minutes. Roll it out until it's 1cm thick and use a 5 1/2cm round cutter to cut rounds from the dough. Use a 1cm round cutter (I used a 1cm piping tip) to cut the middle hole out. Place the rings on a baking tray lined with baking paper and set aside for 10 minutes or until risen slightly.

Half fill a deep narrow saucepan with the oil (that way you don't have to use too much oil), and heat it up to 180 degrees C. Cook the doughnuts in batches (I did two at a time), for about 1 minute each side or until golden. Drain on a wire rack. Dip the top of the doughnuts in the glaze while they are warm and place them back on the wire rack until set.

Make the Chocolate Honey Glaze:
Place the butter, honey, vanilla extract and chocolate in a small saucepan over low heat and melt everything together until your have a smooth, glossy glaze. Set aside.