first off we’re gonna make the dough now this dough takes a bit of time but it’s really exciting I’m heating all of the milk with the sugar this yeast easy to get hold off when you make fresh donuts you need fresh yeast an exam of the warm milk to the yeast will activate it which will help the dough to rise just 1/2 give that a quick whisk the sugars dissolved in the milk the fresh yeast disintegrates instantly set the yeast mixture to one side while it does its job just now the main dough mix and Manning half the butter to the remaining milk that gives the dough a nice silkiness I want it light so melt the butter into the milk flour into a sieve that helps to make the dough nice and smooth and you know what when you got a smooth dough it sort of Rises evenly add a pinch of salt and two egg yolks pouring the warm milk and melted butter don’t start over mixing it and you over mix the dough of a doughnut it gets really tight you don’t know that it area yeast in nice and warm I love that smell now I’m looking for a sort of elasticy texture just dropping off the spoon nice flour the board take the dough out lovely lightly sprinkle touch more flour just pull it over and push in may be time you’re sort of turning it almost like you’re turning the dough into itself the dough should just sort of relax I should be sticking to your fingers now it’s just nice and pliable set that in a nice clean Bowl and we’ll sprinkling flour in there so as it starts to rise just a stick cover that with sim from leave the dough to rise in a warm place for sixty to ninety minutes until it’s doubled in size this stage is called proving now boss that’s proving hella panel for the chocolate filling or ganache pour five hundred mils of double cream into a saucepan and add honey bring the mixture to a gentle boil traditionally we always put jam in there but chocolate and donuts Wow to die for add the cream now give that good mix the butter elevates the ganache into a really nice shiny chocolate coat that will give it a really nice whisk the wissen gives it that aerated texture to get a show just lightening the load a little bit Wow nice chocolate filling done put it in the fridge to cool then it’s time to gently roll out the dough just let it roll naturally that a centimeter and a half in depth slice 1/2 place them on your tray and let them rise again once the donors have had 30 to 40 minutes to rise it’s time to shallow find them in a pan filled 1/3 full with hot vegetable risen but look they’re sort of little pockets of air right here we go place these in nice and carefully for maximum if there’s too many in the pan the oil will go cold and the donuts will come out soggy turn them over peaceful when I come out into some sugar mixed with some malt powder 50/50 how do you tell that actually cooked in the center tap on top should be hollow in just sprinkle the malt and the sugar shake off the excess I get so excited every time I make donuts now there’s beauties these are delicious eating as they are the ganache is gonna be the icing on the cake piping bag peel the bag over your hands don’t forget pop the nozzle in I want her texture almost like a little liquid inside so I’m a pipe one with a little bit warm hopefully where that bursts of magic operation donor lift up the donor squeeze push in and fill just do you start seeing and chocolate coming out sit that back down mmm nice sit them on there I’ve got a little bit heavier we all know why nice that one’s got my name on it that is amazing add the curry paste and cook to release the flavors add cube potatoes to serve dollop the black bean mixture on crunchy tortillas